1/4 cup Pure Spanish olive oil
1 medium Onion, chopped
1 medium Green bell pepper, seeded
-and chopped
2 each 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 tbsp Salt
1 tbsp Worcestershire sauce,
-optional
1/2 tsp Tabasco sauce, optional
1 small All-purpose potato, peeled
-and cut into 1/4-inch cubes
1/4 cup Dark raisins
1/2 cup Pimiento-stuffed green
-olives (may be halved),
-drained
1/4 cup Vegetable or peanut oil
FOR THE GARNISH
1 large Egg, hard-boiled and finely
-chopped
1/2 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
A Recipe for
Picadillo (Beef Hash) #1
Food Tip |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Picadillo (Beef Hash) #1 is one of thousands in the Recipes-to-go Beef Cookbook.
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
If you enjoy this Picadillo (Beef Hash) #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
Food Tip |
This is a recipe for Picadillo (Beef Hash) #1 from the recipe cookbook of Recipes-to-go (Beef)
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
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
Serves: 4
Picadillo (Beef Hash) #1 Recipe brought to you by Recipes To-Go