Ingredients
-
2
-
1
-
2/3
-
1
-
1
-
1
-
2
-
2
-
3
-
1
-
2
-
1
-
1/2
-
1
-
Directions
Cuban Picadillo,This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.,Tasty but not authentic.
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Steps
|
1
Done
|
Heat the Oil in a Large Saucepan and Add the Onion and Garlic. |
|
2
Done
|
Cook Over Very Low Heat Until the Onions Are Almost Tender, About 10 Minutes. |
|
3
Done
|
Add the Ground Beef and Brown, Stirring Constantly With a Fork to Break Up the Meat. |
|
4
Done
|
Stir in the Tomato Paste, Chile, Tomatoes, Cumin, Oregano, Half the Parsley and Scallions, and the Sugar, Mix Well. |
|
5
Done
|
Season to Taste With Salt and Pepper. |
|
6
Done
|
Bring to a Boil, Reduce the Heat, and Cook, Covered, For 20 Minutes. |
|
7
Done
|
Add the Stock and Potato and Continue Cooking, Uncovered, For 20 Minutes or Until the Patato Is Tender and Most of the Liquid Has Evaporated. |
|
8
Done
|
Use the Tomato Juice If You Need More Liquid. |
|
9
Done
|
Mix in the Remaining Parsley and Scallions and Season to Taste With Salt and Pepper. |
|
10
Done
|
Serve With Bread or Rice. |
