Kat's Cuban Round Steak Plantain Pie
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. The red pepper
1 x Recipe Picadillo (see above), at room temperature
10 med Ripe (almost black) plantains
1/2 cup Vegetable or peanut oil
1 lrg Egg, lightly beaten
1 x Cut the tips off the plantains, peel, and slice on the diagonal, 1/4
Method :
Inch thick. In a large skillet, heat the oil over medium heat until fragrant,
then fry the plantain slices until brown, 3 to 4 minutes on each side, turning
with a slotted spoon. Drain on a paper-towel- lined platter.
2. Preheat the oven to 350 degrees. In a large bowl, using a fork or potato
masher, mash the plantains until smooth and thick. Divide the mixture in half.
3. Lightly oil a 2 1/2-quart baking dish, and place half the plantain mixture in
the dish, spreading it evenly and patting it down with your fingers. Spread all
the picadillo on top and cover with the remaining plantain mixture, spreading it
evenly and patting it down with your fingers. Cover loosely with aluminum foil,
bake on the middle oven rack 20 minutes, then remove the foil, brush the top
with the beaten egg, and bake another 20 minutes. Serve hot, accompanied by
Ensalada de Aguacate Makes 8