Picadillo

Picadillo

Savoury minced beef

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon lard or oil
4 garlic cloves, finely chopped
1 onion, finely chopped
500g minced beef
2 tomatoes, peeled and chopped
500ml beef stock
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
500g potatoes, peeled and cubed

Method

  1. Heat the lard in a large heavy-based saucepan over low heat. Add the garlic and onion and cook until soft and golden. Add the beef and stir until the meat has changed colour, then add the tomato and cook until it is soft and pulpy. Add the stock, salt and pepper and bring to the boil. Reduce the heat to low, cover, and simmer for 20 minutes, then add the potato and cook for a further 25 minutes, or until the potato is cooked through. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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