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Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1-1/2 pounds ground beef
- 2 tablespoons tomato paste
- 1 green Kenyan or Fresno chile, seeded and finely
chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley leaves
- 3 scallions, finely chopped
- Pinch of sugar
- Salt and freshly ground black pepper
- 2/3 cup beef stock
- 1 large potato, peeled and cut into small cubes
Preparation
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 cook, 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 potato is tender and most
of the liquid has evaporated. Mix in the remaining parsley
and scallions and season to taste with salt and pepper.
Serve hot or use to fill empanadas, pies, etc.
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