Desi Arnaz Picadillo Cuba

Step 1: Chop the onion.

Step 2: Seed and chop the bell pepper.

Step 3: Mince the garlic.

Step 4: Peel the potatoes, then chop into ¼-inch pieces.

Step 5: Chop the egg.

Step 6: Drain the peas.

Step 7: Chop the pimientos.

Step 8: Heat the vegetable oil in a medium-sized skillet over medium heat, and toss in the chopped potatoes.

Step 9: Fry until crispy brown (10 to 12 minutes). Set pan aside.

Step 10: In a large deep skillet or casserole pot, heat the olive oil over low heat until it begins to smell fantastic.

Step 11: Add the garlic and onion and stir it up a bit.

Step 12: Then add the bell pepper.

Step 13: Stir over low heat for 8 to 12 minutes (or until tender).

Step 14: Add ground beef and stir until it turns brown.

Step 15: Add the tomatoes and any juices, sherry, salt, Worcestershire sauce, and Tabasco. Stir over medium heat 15 to 20 minutes. No need to cover. Toss in the potatoes and raisins. Add salt and pepper to taste and cook until the liquid is absorbed

Step 16: Another 10 minutes.

Step 17: When it’s ready,serve on a large platter.

Step 18: Make a small hole in the center and sprinkle the chopped egg into it.

Step 19: Decorate the outer rim with the peas and lay the pimiento pieces wherever they make you happy.

Step 20: *NOTE: You will want to drain off the ridiculously large amount of grease this dish generates before adding the tomatoes and other ingredients.

Step 21: They filled a small pasta bowl with the drippings from this dish – yikes!*