Cuban Ground Beef Hash Food

PICADILLO (CUBAN BEEF HASH)

Steps:

• Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
• Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

CUBAN GROUND BEEF HASH

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice.

CUBAN GROUND BEEF HASH

Steps:

• In a skillet, cook the beef, green pepper and onion over medium heat and drain.
• Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper and bring to a boil.
• Reduce heat, cover and simmer for 5 minutes.
• Add peas, cover and cook 5 minutes longer or until heated through.
• Serve over rice.

CUBAN PICADILLO

Steps:

• Heat the oil in a large saucepan and add the onion and garlic.
• Cook over very low heat until the onions are almost tender, about 10 minutes.
• Add the ground beef and brown, stirring constantly with a fork to break up the meat.
• Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
• Season to taste with salt and pepper.
• Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
• 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.
• Use the tomato juice if you need more liquid.
• Mix in the remaining parsley and scallions and season to taste with salt and pepper.
• Serve with bread or rice.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

CUBAN-STYLE PICADILLO

Steps:

• Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.