Recipes for Cooking Class "Cathy & Guests: Argentinian Holiday Empanadas" by Chef Daniel
Beef Empanada Filling, Argentine Style
From the table of Chef Daniel
Servings: Filling for 8 medium size empanadas or 4 to 6 regular size empanadas
Time: 20 min
Ingredients
- 1/2 Pound(s) ground sirloin 80 20 beef
- 1 small red bell pepper
- 1 small yellow onion
- 2 medium tomatoes, preferably roma tomatoes
- 1 Tablespoon(s) black olives (optional)
- 1/4 Cup(s) red wine, inexpensive Cabernet Sauvignon or whatever red cooking wine is preferred
- 1/4 Cup(s) chicken stock
Directions
- Mince onion and red pepper.
- Cut tomatoes into 1/4 inch or smaller pieces.
- Sweat your onion and red pepper, add the ground beef. Cook for a little while until just no longer pink and the liquids.Make sure not to overcook the beef.
- Add wine and let the alcohol evaporate.
- Add chicken stock.
- Cook until most of the liquids have evaporated.
- Place in a bowl over another bowl of ice water and move everything around until the filling cools thoroughly.