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
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This Recipe for Picadillo (Beef Hash) #1 is one of thousands in the Recipes-to-go Beef Cookbook.
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
If you enjoy this Picadillo (Beef Hash) #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
This is a recipe for Picadillo (Beef Hash) #1 from the recipe cookbook of Recipes-to-go (Beef)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
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