Picadillo

Ingredients for 4 servings:

• 500 g minced beef
• 2 clove(s) garlic, chopped
• 2 onions, diced
• 4 medium-sized tomatoes, diced
• 4 medium-sized potatoes, diced
• 2 tsp salt
• 5 cups water
• 1 tbsp oil
• 1 tbsp fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Filipino minced meat stew or a quick variation of a minced meat pan

My cups hold about 150 ml. Heat the oil and fry the garlic. Add the onions and tomatoes and simmer for a few minutes until the tomatoes are mushy. Add the ground beef and fry until browned, season with salt, pepper and fish sauce. Add water and bring to a boil, add the potatoes and simmer for about 20 minutes until the potatoes are tender. Tip: I also like a modified version of the recipe, as a meat stir-fry. In this case you fry the potatoes beforehand and add them back in later and of course you use much less water (about 3 cups less). The cooking time is also reduced. Rice goes best with it. You can also vary it; my mother likes to add a beef stock cube to the ground beef. Other good options include soy sauce instead of salt, ketchup instead of sugar, passata instead of fresh tomatoes, carrots, bell peppers, peas, chilies or, what I have also seen, chayote instead of potatoes. You can also leave out the fish sauce. I have only described the basic recipe, anything is possible depending on your taste.