Recipe serves 6


  • 1 kg beef (sirloin steak), cut into cubes
  •  2 onions, finely chopped
  •  3 cloves garlic, finely minced 
  •  4 Tbsp wheat flour
  •  70 g bacon, cubes
  • ¼ cup tomato passata (about 130 g)
  •  2 tsp Worcestershire sauce
  •  ½ squeezed lime
  •  5 Tbsp olive oil
  •  3 Tbsp fresh chopped parsley
  •  3 cups boiling water
  •  Kosher salt and freshly ground black pepper
  •  Pinch cayenne pepper
  •  Pinch cinammon


Cut the beef into cubes, dry it with a clean cloth and put it in a large bowl. Spread some flour over it. Heat the oil in a large heavy-bottomed saucepan over medium heat. Season the beef with salt and pepper and add to the pan in batches, if necessary, so you don’t over crowd, and cook until cooked through, about 3 to 5 minutes Transfer to a bowl.
Place one cup of hot water and the squeezed lime in the same pan. Stir it to get the bottom of the pan cleaned and transfer the liquid to the bowl with the beef, straining it.
Place the olive oil and bacon in the same pan. Cook over medium heat, stirring, until lightly crispy, 2 to 3 minutes.
Reduce the heat to low and add the onion. Cook, stirring frequently, until it becomes soft and tender. Add the garlic and cook while stirring, for another minute.
Add the tomato passata to the pan. Transfer the beef and all accumulated juices to the pan and stir. Add the Worcestershire sauce. Season lightly with salt, pepper, cinnamon and cayenne. Cover and simmer over very low heat 10 more minutes.
Adjust the seasoning, if needed, and stir for another few minutes. Spoon the picadinho over the starch of your choice and garnish with the fresh parsley.

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