Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Pure Spanish olive oil
1 md Onion, chopped
1 md Green bell pepper, seeded
-and chopped
2 ea 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 ea Pimiento, chopped
1 ea In a casserole, heat the
-oil over low heat until
-fragrant, then add

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

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