Picadillo (Beef Hash) Recipe - Cooking Index
Picadillo (Beef Hash) Recipe - Cooking Index
| 1/4 cup | Pure Spanish olive oil | |
| 1 cup | Onion - chopped (medium) | |
| 1 cup | Green bell pepper - seeded chopped (medium) | |
| 2 | To 3 cloves garlic - finely chopped | |
| 1 lb | Ground beef - chuck or rump | |
| 1/4 cup | Dry sherry | |
| 1/2 cup | Canned crushed tomatoes or prepared tomato sauce | |
| 1 tablespoon | Salt | |
| 1 tablespoon | Worcestershire sauce - optional | |
| 1/2 teaspoon | Tabasco sauce - optional | |
| 1 teaspoon | Potato - peeled (small) cut into 1/4-inch cubes | |
| 1/4 cup | Dark raisins | |
| 1/2 cup | Pimiento-stuffed green olives | |
| 1/4 cup | Vegetable or peanut oil | |
| For The Garnish | ||
| 1 | Egg - hard-boiled - finely chopped (large) | |
| 1/2 cup | Drained canned early sweet - peas | |
| 1 | Pimiento - chopped |
1. In a casserole heat the olive oil over low heat. 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.
Source:
Mary Urrutia Randelman "Memories of a Cuban Kitchen"
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.