Picadillo (beef hash) #1
Yield: 4 Servings
Ingredients:
- 1/4 c Pure Spanish olive oil
- 1 md Onion chopped
- 1 md Green bell pepper seeded -and chopped
- 2 ea To 3 cloves garlic finely -chopped
- 1 lb Ground beef chuck or rump
- 1/4 c Dry sherry
- 1/2 c Canned crushed tomatoes or -prepared tomato sauce
- 1 tb Salt
- 1 tb Worcestershire sauce -optional
- 1/2 ts Tabasco sauce optional
- 1 sm All-purpose potato peeled -and cut into 1/4-inch cubes
- 1/4 c Dark raisins
- 1/2 c Pimiento-stuffed green -olives (may be halved) -drained
- 1/4 c Vegetable or peanut oil MMMMM----------------------FOR THE GARNISH---------------------------
- 1 lg Egg hard-boiled and finely -chopped
- 1/2 c Drained canned early sweet -peas
- 1 ea Pimiento chopped
- 1 ea In a casserole
Instructions:
heat the -oil over low heat until -fragrant then add the onion bell pepper and garlic and cook stirring 10 minutes. Add the beef and cook stirring until brown 10 to 15 minutes breaking up any large chunks with a wooden spoon. Drain off any excess fat. 2. Add the sherry tomatoes salt Worcestershire and Tabasco stir and cook uncovered over medium heat for 15 to 20 minutes. 3. Heat the vegetable oil in a small skillet over medium-high heat until fragrant then fry the chopped potato until golden 10 minutes. (If you prefer not to fry the potato boil it over medium- high heat unpeeled and halved in salted water to cover until tender 20 minutes and omit the vegetable oil.) Add the potato raisins and olives to the meat correct the seasonings and continue cooking until most of the liquid is absorbed 10 to 15 minutes. 4. Transfer the picadillo to a large bowl or platter place the chopped egg in the center outline the border with peas and sprinkle the entire dish with the pimiento. Makes 4 to 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) PICADILLO Cuban Beef Hash
