Chicken Filling

This is a general-purpouse beef filling recipe that could be used for Pastelão, risolis, or pastéis. It is also delicious in a simple pressed sandwich or as a topping for pizza.

Ingredients:

 

• 1/2 pound of regular or lean ground beef

• 1 medium onion (about 1 cup when finely diced)

• 1 cup of drained can whole tomatoes chopped

• 1 1/2 Tablespoon of Better Than Bullion concentrated chicken stock

• Italian parsley

Procedure:

 

1. • Cook the ground beef until all the water evaporates and it starts sizzling. Do not sautee for browning.

   • Place a strainer over a large bowl and put the ground beef with its melted fat in the strainer. Let it sit for a few minutes for the fat to drain out of the ground beef.

   • Return two Tablespoons of the beef rendered fat to the pan where you cooked the ground beef.

   • Sautee the onions for a few minutes until it is translucent and just very lightly golden.

   • Add tree Tablespoons of water to the onions, cover the pan and cook for a few minutes to steam the onions.

   • Remove the lead and continue cooking until all the water has evaporated.

   • Add the chopped tomatoes and the concentrated chicken stock.

   • Cook for between 5 and 10 minutes until the tomatoes soften.

   • Return the drained ground beef to the pot.

   • Either discard or save the remaining rendered fat for a different application.

   • Cook for about 10 minutes, stirring from time to time.

   • Taste for salt and adjust to your taste. The filling should be slightly salty.

   • The filling should be dry with the onions and tomatoes incorporated into the ground beef.

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