Chef Paul Prudhomme's Louisiana Kitchen/Paul Prudhomme

Hot Meat Filling
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound (2 sticks) margarine 1-1/4 cups finely chopped onions 1-1/4 cups finely chopped celery
3/4 pound ground pork 1-1/4 tablespoons minced garlic 2-1/2 teaspoons salt
2-1/2 teaspoons ground red pepper (preferably cayenne) 2-1/2 teaspoons sweet paprika 2 teaspoons black pepper
2 teaspoons dried sweet basil leaves 1-1/2 teaspoons dried thyme leaves 1/4 teaspoons dried thyme leaves
1/4 pound ground beef 2 cups coarsely grated red potatoes 1-1/4 cups basic beef stock
2/3 cup water



1 Melt the margarine in a large skillet. Add the onions and celery. Saute over high heat until the vegetables wilt, about 3 to 4 minutes, stirring occasionally. Add the pork, garlic and seasonings and cook 10 minutes, stirring occasionally. Stir in the beef. Lower the heat and simmer until meat is well browned, about 8 minutes, stirring frequently and scraping pan bottom as needed. Turn heat to high and continue cooking until meat is crisp, about 5 minutes, stirring frequently. Then add the potatoes and stock; reduce heat to medium-low and continue cooking for 10 minutes, stirring occasionally. Add the water and cook about 2 minutes more, stirring often and scraping pan bottom well. Cool in the refrigerator at least 10 minutes before using.

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