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Picadillo-(castilian Hash)




Source of Recipe


San Francisco Examiner-Prudence Penny-1947


Recipe Introduction


Serves 6.


List of Ingredients




1 pound ground meat
1 1/2 C boiling water
2 T olive oil
1 small onion, minced
1 T minced parsley
1 clove garlic, mashed
1 T chopped blanched almonds
1 T chopped raisins
1 potato, cubed
1/4 C cooked tomatoes
1 C meat stock
2 T chili powder
salt
1/2 tsp sugar

Recipe



Shape meat into 4 large meatballs, Cover with boiling, salted, water and simmer until meat is tender. Drain, reserving stock and mash meat well. Heat oil, onions, parsly, garlic, almonds,raisins and potato and cook until potato is tender. Then add remaining ingredients including meat and simmer, closely covered, for 10 minutes.