7 lb (455 g) blade or rump beef steak
2 tomatoes, peeled, seeded and chopped
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 tbsp wine vinegar or sherry vinegar
1 drop of Worcestershire sauce
salt pepper
1 lb (455 g) potatoes, peeled
2 tbsp olive oil
Angostura bitters or Tabasco sauce (optional)
2 tomatoes, peeled, seeded and chopped
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 tbsp wine vinegar or sherry vinegar
1 drop of Worcestershire sauce
salt pepper
1 lb (455 g) potatoes, peeled
2 tbsp olive oil
Angostura bitters or Tabasco sauce (optional)
method
1. Remove any fat and gristle from the meat.
2. Mince it coarsely and mix with the tomatoes, onion, garlic, salt, pepper and vinegar.
3. Finely dice or coarsely grate the potatoes and mix them with the meat.
4. Heat the olive oil in a large heavy frying pan and cook the hash, stirring frequently, first on a high heat to brown the meat, then with the heat turned down, until the beef and potatoes are cooked.
5. A little water can be added from time to time, as can a drop of Worcestershire sauce, Angostura and/or Tabasco.
2. Mince it coarsely and mix with the tomatoes, onion, garlic, salt, pepper and vinegar.
3. Finely dice or coarsely grate the potatoes and mix them with the meat.
4. Heat the olive oil in a large heavy frying pan and cook the hash, stirring frequently, first on a high heat to brown the meat, then with the heat turned down, until the beef and potatoes are cooked.
5. A little water can be added from time to time, as can a drop of Worcestershire sauce, Angostura and/or Tabasco.
serving amount
serves 4 - 6
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