Picadillo (beef hash) #1

Yield: 4 Servings

Measure Ingredient
¼ cup Pure Spanish olive oil
1 medium Onion, chopped
1 medium Green bell pepper, seeded and chopped
2 eaches To 3 cloves garlic, finely chopped
1 pounds Ground beef, chuck or rump
¼ cup Dry sherry
½ cup Canned crushed tomatoes or prepared tomato sauce
1 tablespoon Salt
1 tablespoon Worcestershire sauce, optional
½ teaspoon Tabasco sauce, optional
1 small All-purpose potato, peeled and cut into 1/4-inch cubes
¼ cup Dark raisins
½ cup Pimiento-stuffed green olives (may be halved), drained
¼ cup Vegetable or peanut oil
1 large Egg, hard-boiled and finely chopped
½ cup Drained canned early sweet peas
1 each Pimiento, chopped
1 each In a casserole, 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

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