Memories Of A Cuban Kitchen Picadillo Recipe

Add in the ground beef.

Memories of a cuban kitchen picadillo recipe.

The book rings wonderfully true both in its recipes and its evocations of pre castro havana as recalled by author mary urrutia randelman with heartfelt affection. Imo it would be good with the tobasco but the worcestershire would change the taste of the dish too much. The best foreign cookbook honors go to memories of a cuban kitchen. Saute the onion and bell pepper in extra virgin olive oil until softened.

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 onion bell pepper and garlic and cook stirring 10 minutes. Overlaid with reminiscences and black and white photographs of randelman s childhood in cuba memories of a cuban kitchen presents a luscious picture of the cuisine a fusion of spanish indian african chinese and portuguese influences. She mentioned that the traditional recipe did not have tobasco or worcestershire so i left it out.

Add the beef and cook stirring until brown 10 to 15 minutes breaking up any. Picadillo is a great recipe for turning a few pounds of ground beef into a filling meal that the whole family will enjoy. Cook until meat is browned and no longer pink. This is as close to an authentic cuban picadillo recipe as i can get with what i have no hand.

Main course recipe for picadillo beef hash 1. Cuban picadillo ground beef recipes picadillo picadillo beef picadillo recipe 3 sp 3 sp 3 sp 4 pp beef recipes dinner recipes egg free recipes fall high protein latin recipes recipes under 10 whole 30 winter. How to make picadillo. Different countries have different versions of picadillo.

Today we are making picadillo from memories of a cuban kitchen. In a casserole heat the olive oil over low heat. Sometimes it has diced potatoes or chopped hard boiled eggs. Cuban picadillo fits that bill and i m so glad i doubled the recipe so we could have a lot of leftovers.

Cook while breaking up the meat.