One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Roll It on Over

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Total:: 40 min
Active:: 40 min

Yield:: 4 servings

Level:: Easy

Ingredients

3 tablespoons currants
1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder
1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows
Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve

Beef and Tomato Base:

2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Directions

Soak the currants in the sherry.

Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.

Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.

Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.

Beef and Tomato Base:

Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

My Private Notes

Name: Beef Picadillo
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons currants; 1/2 cup sherry; 2 tablespoons butter; 4 cloves garlic, chopped; 2 medium onions, chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 round tablespoons paprika or smoked sweet paprika; 1 tablespoon chili powder; 1 jar piquillo peppers, drained (about 1 cup); 1 cup tomato sauce; 1/2 cup slivered or sliced almonds, lightly toasted; 4 cups Beef and Tomato Base, recipe follows; Chopped fresh flat-leaf parsley, for garnish; Good-quality ridged potato chips, to serve; 2 to 3 tablespoons canola oil; 3 pounds ground beef sirloin, at room temperature; Salt and coarse black pepper; Salt and coarse black pepper; 1/2 cup tomato paste; 4 cups beef stock