Ground Beef and Potatoes Filipino Recipe
When friends from Manila come to visit, I am asked "What pasalubong exercise you like?" 'Pasalubong' is the Pilipino discussion that translates to gifts from travel. I honey this gesture. It is one of our oldest Filipino traditions. Information technology means you were in their thoughts when they were preparing to travel.
Family and friends know me plenty to bring gifts similar Filipino cookbooks. I love receiving Philippine books similar this one: "Judy Ann's Kitchen" by Judy Ann Santos-Agoncillo.
This calendar week was unbelievably busy. So I turned to my get-to recipes, the ones which are easy to cook. I opened the Judy Ann Santos cookbook and I establish this version of Picadillo. You lot need ground beef or pork and basic ingredients which you might already have in your pantry. I too had Jersey tomatoes from the compensation of summer. The best thing most Picadillo is that if you lot accept leftovers, you can recycle information technology to brand other entrees — like Tortang Talong ,Putong Babi or even Relyenong Bell Peppers.
Sometimes Picadillo is called different recipe names by Filipinos — like Torta or Giniling (translates to basis meat). At that place is something about the superb stiff aromas of the red peppers in the ground beef, the red hues of the thick love apple gravy poured on a mound of piping hot boiled rice that is simply heavenly. It will affirm what you've always known — life is adept when you can whip up like shooting fish in a barrel dishes similar this. Even improve, when family sends yous 'pasalubong' cookbooks, so it feels like yous had invisible help in the kitchen on your busiest days.
Picadillo- Basis Beef Saute with Potatoes and Carrots
Picadillo is a Filipino dish which is a sauté of basis beef or pork, or a combination of both with cubed potatoes, and carrots. I brand this dish then often my sons wait it when they are home to visit. The all-time part of this dish are the leftovers which I transform to other dishes similar Tortang Talong (Blimp Eggplants), an omelet or fifty-fifty Putong Babi- Bread Buns with Ground Beef. For a balanced meal, serve this dish with steamed vegetables in parchment newspaper (see by post) and a bowl of boiled rice.This recipe was adapted from the cookbook "Judy Ann'southward Kitchen" past Judy Ann Santos-Agoncillo (Anvil Publishing Inc.). Serves iv.
Servings: 4 people
Calories: 301 kcal
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Large skillet - 12 to 14 inches bore
- 2 Tablespoons vegetable oil
- ii cloves garlic peeled, minced
- 1 whole onion chopped
- ane whole red bell pepper seeded, white membrane removed
- ii whole large tomatoes chopped
- 1 pound lean ground beefiness
- 2 teaspoons Worcestershire sauce
- 1 whole large white potato peeled and cubed
- ane whole carrot peeled and cubed
- 1 tin can (6 oz.) lycopersicon esculentum paste
- 1 cup beef goop
- ane pinch salt
- ½ teaspoon freshly basis blackness pepper powder
- for serving: steamed rice
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In a large skillet, over medium high heat, add together the vegetable oil. When oil is hot enough, after 1 to 2 minutes, saute the garlic, onions, red peppers. Allow the onions to become translucent in almost two minutes.And so add together the chopped tomatoes. Cook for five minutes longer till tomatoes and red peppers become soft.
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Add together the footing beefiness to the saute. Sprinkle Worcestershire sauce on the beef. Blend well.
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When beef 'southward color starts to change from pink to brown, in a minute or 2, add the tomato paste and goop. Add the potatoes and carrots. Season with salt and black pepper. Mix ingredients well. Embrace the skillet and continue cooking on a low simmer for nigh 35 minutes till beef and vegetables are cooked thoroughly. The tomato paste and broth liquids would accept reduced and been captivated by the meat, and then the dish will have a slight blood-red color. Mix the saute then ingredients blend well.
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Serve piping hot with rice.
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Melt's comment: In the original recipe, Judy Ann uses a combination of basis beef and pork.
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Serving: one g | Calories: 301 kcal | Carbohydrates: 12 yard | Protein: 29 g | Fatty: 15 g | Saturated Fatty: 9 g | Cholesterol: 152 mg | Sodium: 976 mg | Potassium: 788 mg | Cobweb: two g | Sugar: 5 1000 | Vitamin A: 620 IU | Vitamin C: seven.6 mg | Calcium: 38 mg | Atomic number 26: iv.iii mg
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you similar this recipe? I have more than archetype recipes inspired by my tardily mother's cooking in my popular cookbook: My Mother'due south Philippine Recipes. If yous're learning how to cook Filipino nutrient or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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