Title: Picadillo (Beef Hash) #1
Categories: Beef
Yield: 4 Servings
| 1/4 | c | Pure Spanish olive oil |
| 1 | md | Onion, chopped |
| 1 | md | Green bell pepper, seeded and chopped |
| 2 | | To 3 cloves garlic, finely chopped |
| 1 | lb | Ground beef, chuck or rump |
| 1/4 | c | Dry sherry |
| 1/2 | c | Canned crushed tomatoes or prepared tomato sauce |
| 1 | tb | Salt |
| 1 | tb | Worcestershire sauce, optional |
| 1/2 | ts | Tabasco sauce, optional |
| 1 | sm | All-purpose potato, peeled and cut into 1/4-inch cubes |
| 1/4 | c | Dark raisins |
| 1/2 | c | Pimiento-stuffed green olives (may be halved), drained |
| 1/4 | c | Vegetable or peanut oil |
| FOR THE GARNISH |
| 1 | lg | Egg, hard-boiled and finely chopped |
| 1/2 | c | Drained canned early sweet peas |
| 1 | | Pimiento, chopped |
| 1 | | In a casserole, heat the oil over low heat until fragrant, t |
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