When I want a quick and easy meal in a hurry, I fall back on a recipe I got from my mother-in-law years ago.
This meal of spicy beef hash has a Middle Eastern flavour.
Most of the ingredients for this dish are what I consider to be staples, and I keep them stocked in my larder.
1 large onion, chopped
1 sweet pepper, chopped
1 clove garlic, minced
450 grams (1 lb) lean ground beef
1 tablespoon tomato paste (tomato purée double concentrate)
1 beef stock cube
1 heaped tsp Cumin, ground
1/2 tsp Turmeric, ground
1/4 tsp Cinnamon, ground
1/4 tsp Allspice (3 – 4 whole allspice that have been crushed)
pinch Nutmeg, ground
1 handful golden raisins (sultanas)
1 cup sweetcorn
1 tsp brown sugar
1 Can Tomatoes
1/2 can water
salt and pepper to taste
450 grams (1 lb) new potatoes, scrubbed and halved
Heat about a tablespoon of olive oil in a large, deep pot, add the onion, pepper, and garlic and cook until softened.
Remove from the pan to a bowl. Bring the remaining oil back up to heat.
Add in the mince and cook until browned.
Add in the tomato paste, cook off and stir for 1 – 2 minutes.
Add the stock cube and spices. Cook off and stir a further 1 – 2 minutes.
Add in the tomatoes and return the cooked onion mixture to the pot.
Add in the remaining ingredients.
Pour in enough water to cover.
Season with salt and pepper.
Bring it up to a boil. Reduce the heat, cover and let it simmer gently for about 20 minutes.
Once the hash is cooked, taste and adjust seasoning as needed.
If necessary, stir 2 tablespoons corn flour with 2 tablespoons cold water. Add to the mixture and stir to thicken the spicy beef hash.
Serve this as is, over rice or boiled potatoes, or wrapped in a tortilla or other flat bread.
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- Quick Beef Hash (makethemostofsomething.wordpress.com)