James's Cuban Round Steak Mashed Potato Casserole
2 lb Round beef, already stewed
1/3 cup Oil
1 x Onion
2 x Cloves garlic
1 x Green pepper
1 can Tomato sauce
1 tsp Salt
1 x Bay leaf
1/2 cup Dry wine
1 can Red peppers
Method :
Cook the beef in stew or soup until it falls apart. String the beef. Slice onion
and green pepper. Crush garlic and fry in hot oil with onion. Add green pepper
and fry a little more. Add remaining ingredients, cover and cook over low heat
for 15 or 20 minutes stirring occasionally to avoid sticking.
1 x Recipe Picadillo (see above)
3 lb All-purpose potatoes, peeled and quartered
2 x To 3 tablespoons salted butter, at room temperature
1 cup Milk or half-and-half, scalded
Salt and freshly ground black pepper to taste
1/4 cup Freshly grated Parmesan cheese
1 x Prepare the picadillo one day in advance. The day of serving, bring
It to room temperature.
2 x Place the potatoes in a large saucepan, cover with cold, salted
Method :
Water, bring to a boil over medium-high heat, and boil until tender, 15 to 18
minutes. Drain the potatoes well and transfer them to a large bowl. 3. Add the
milk, butter, salt, and pepper and mix with an electric mixer until the potatoes
are smooth. Allow to cool 5 to 10 minutes. 4. Lightly butter a round ovenproof
3-quart casserole, spread the bottom with half the mashed potatoes, cover with
all the picadillo, then spread with the rest of the mashed potatoes. Cover and
refrigerate until ready to cook. 5. Bring the casserole to room temperature and
preheat the oven to 350 degrees. Cover with aluminum foil or the casserole
cover, place on the middle oven rack, and bake 30 to 35 minutes. Uncover,
sprinkle the top with the Parmesan cheese, and bake an additional 10 minutes.
Serve hot from the casserole.
Makes 6 servings