Beef Hash

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5 tablespoons oil
  • 1 large onion, finely chopped
  • 1 large green bell pepper, seeded


Heat the oil in a large frying pan and cook the onion, bell pepper, garlic and hot pepper until the onion is tender but not browned. Add the meat and cook, stirring and breaking it up until it has lost its colour. Add the tomatoes, cumin, salt and pepper to taste. Add the raisins, mix thoroughly and simmer gently, uncovered, until cooked, about 20 minutes. Add the olives and capers, and cook fo