Picadillo (Beef Hash)

Recipe Ingredients

1/4 cup	59ml	Pure Spanish olive oil
1 cup	62g / 2.2oz	Onion - chopped (medium)
1 cup	146g / 5.1oz	Green bell pepper - seeded chopped (medium)
2		To 3 cloves garlic - finely chopped
1 lb	454g / 16oz	Ground beef - chuck or rump
1/4 cup	59ml	Dry sherry
1/2 cup	118ml	Canned crushed tomatoes or prepared tomato sauce
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Worcestershire sauce - optional
1/2 teaspoon	2.5ml	Tabasco sauce - optional
1 teaspoon	5ml	Potato - peeled (small) cut into 1/4-inch cubes
1/4 cup	40g / 1.4oz	Dark raisins
1/2 cup	118ml	Pimiento-stuffed green olives
1/4 cup	59ml	Vegetable or peanut oil
		For The Garnish
1		Egg - hard-boiled - finely chopped (large)
1/2 cup	118ml	Drained canned early sweet - peas
1		Pimiento - chopped

Recipe Instructions

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"

Rating

Average rating:

9.1 (10 votes)

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