he picadillo. In a large bowl using your hands mix beef, onion
Brown beef in heavy skillet.
Add remaining ingredients; cover and simmer for 2 hours.
Serve hot with corn chips or tostados.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
To prepare Picadillo: In a large skillet, saute
PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins,
IQUID.
Let cool.
PICADILLO (meat mixture)::
Saute onions
pepper and garlic into ground beef. In large frying pan on
Use a large skillet with cover.
Heat olive oil and brown beef in hot oil until red of the meat disappears.
Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano and capers.
Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat.
arge skillet, brown the ground beef over medium-high heat; drain
Heat oil in large pot over medium-high heat.
Add onions, bell peppers and garlic; saute 5 minutes.
Add beef, cumin and cayenne pepper; saute until beef is brown, breaking up beef with back of fork, about 8 minutes.
Add crushed tomatoes, broth, peas and capers.
Simmer until picadillo is thick, stirring occasionally, about 20 minutes.
Season with salt and pepper and serve.
To prepare Picadillo:
In a large skillet,
In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
Before serving, stir in almonds or sprinkle them over top.
Cook beef or turkey on medium heat
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
In the oil, fry onion and garlic for 5 minutes, stirring frequently.
Add the seasonings, meat and wine and stir again.
Add the tomatoes, raisins and olives and stir.
Add the green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color.
The cooking only requires 10 minutes time.
The chopped and slicing can be done in advance.
The Cubans serve the Picadillo on top of rice with its juices trickling down. Makes enough for 3 to 5 people.
Heat the oil in a large heavy skillet and brown the meat.
Add the onions and garlic.
When brown add all the other ingredients except the almonds.
Season with salt and pepper.
Simmer gently uncovered until much of the liquid has evaporated.
Toast the almond slivers in a little olive oil until golden.
Place on top on the picadillo and cook a few moments longer.
his on top of the picadillo and spread eveny. Place in