Picadillo - Cuban Beef Hash
Recipe: #32451
June 02, 2019
Categories: Main Dish, Beef, Ground Beef, Fruit, Tomato, Vegetables, Peppers, Cuban, Cooking For A Crowd, Kid Pleaser, Stove Top, Gluten-Free, Non-Dairy more
"Perfect for feeding a crowd, since it doubles well and can be made days in advance (flavor mellows and gets better with age!) This is a versatile dish. It can be served as a main dish, or you can use it as the base for many other dishes such as Empanadas and Tambor."
Original recipe yields 6 servings
Ingredients
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Nutritional
- Serving Size: 1 (325.2 g)
- Calories 522.1
- Total Fat - 34.6 g
- Saturated Fat - 8.2 g
- Cholesterol - 217.9 mg
- Sodium - 1333.6 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 4 g
- Sugars - 9 g
- Protein - 28 g
- Calcium - 61.3 mg
- Iron - 4.6 mg
- Vitamin C - 87.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper and garlic. Cook, stirring, for 5 minutes. Add the beef and cook, stirring, until browned - about 10 minutes - breaking up any large chunks with a wooden spoon. Drain off any excess fat.
Step 2
Add the sherry, tomatoes, salt, Worcestershire and Tabasco. Stir and cook, uncovered, over medium heat for 10-15 minutes.
Step 3
Meanwhile, heat the oil in a small skillet over medium-high heat then fry the chopped potato until golden, about 8-10 minutes.
Step 4
Add the potato, raisins and olives to the meat. Adjust the seasonings if needed and continue cooking until most of the liquid is absorbed - about 10-15 minutes. Check frequently so it doesn't scorch.
Step 5
Transfer the Picadillo to a large bowl or platter, then place the chopped egg in the center. Outline the border with the peas, and sprinkle the entire dish with the red bell pepper.
Tips & Variations
No special items needed.
Tags :
Main Dish
