Texas hash

Category: Meat dishes
Texas hash

Ingredients

long grain rice (dry) glass 160ml
ground beef 600gr
sliced ​​tomatoes in their own juice 1 can 400gr
Bulgarian pepper 1 PC.
bulb onions 3 pcs. medium size
a small bunch of greens (parsley and green onions)
salt, black pepper, sugar taste
tabasco or chili powder taste
cheddar cheese (optional) 100gr

Cooking method

  • A very simple, fairly quick and very tasty dish. From the Gastronome's book "About rice and cereals".
  • 1. Rice needs thoroughly washed and soaked for 2 or half-cooked hours. Choose whichever suits you best. I always forget to soak it in advance, so it's easier for me to boil it halfway through.)))
  • 2. Clean and cut the onion into half rings, fry in a little oil until golden brown. It turns out a lot, but in the final dish it does not feel like a separate product and does not feel at all (this is for those in whose family someone does not like such onions at all).
  • Texas hash
  • 3. Put the minced meat in the fried onion and fry until the color changes, crushing the lumps. It will take literally 5 minutes.
  • Texas hash
  • 4. Put the bell pepper cut into small cubes into the meat with onions, add the tomatoes along with the juice, salt, pepper, drip Tabasco, a little sugar, spread the prepared rice, mix and put in the mold. I beat the pepper in mashed potatoes. The husband has him only if he does not see.))) But this is also a good option. Juice permeates everything: both rice and meat. In chile con carne, you have to do the same. I recommend putting sugar in the hash. Literally a pinch.
  • Texas hash Texas hash
  • 5. Cover with foil on top. Do not forget about the rules for using foil: matte side up, shiny side to the product. Shiny highly reflects infrared rays.
  • Texas hash
  • 6. We put in the oven for 45 minutes at 180 degrees (or 170 for modes with convection. I write this in advance for Kroshi!))) Then open and another 15 minutes without foil. All. Cover with herbs and serve.
  • The authors also recommend sprinkling the finished hash with cheddar cheese. I don't like this option. Cheese here seems completely redundant to me. You want to try the final author's version - however you want. But I don't.
  • The dish is somehow light, despite the rice and meat. It is easy to eat and does not create much heaviness in the stomach. It tastes like stuffing with stuffed peppers.))) And oh, how I love it)).
  • 🔗

Note

Mine shook again all clean. I am already offered to give a 10-liter boil to cook dinner for them. The youngest son begins to frighten the amount of food eaten. He is 8 years old. It will get worse further, right?)))

Lisss's
Quote: Scarecrow


I am already offered to give a 10-liter boil to cook dinner for them. The youngest son begins to frighten with the amount of food eaten. He is 8 years old. It will get worse further, right?)))

because you can't be so beautiful so delicious to cook
Scarecrow
Quote: Lisss's

because you can't be so beautiful so delicious to cook

I laughed a lot yesterday at my little one. He made me have so much hash with a knife !! (What is there to cut ?! Well, I raked it on a fork again) that I dropped it by half three times. Then he asked twice for more. I put the last spoon (that's really a spoon!) Into a plate out of the mold and suddenly: "Oh, will someone else be there? And then I laid it out for myself ..." I suggested that he divide this cherished spoon into four. Everyone will just overeat. In short, with the sentences "I love this very much!" he ate twice as much as me and dad.
Lisss's
and at 15 years old vapsche hovaysya ... mine is just 15, I know what I'm talking about .. sneakers size 45 ... dad has 42nd ...
MariS
How delicious it is! Mine will definitely love the hashik - with or without cheese!
Thank you, Scarecrow, great!
Gin
Quote: Scarecrow

5. Cover with foil on top.Do not forget about the rules for using foil: matte side up, shiny side to the product. Shiny highly reflects infrared rays.

just not very long ago I watched a documentary about the production of foil, where it was said that the matte and glossy sides are not specially made, this is due to the technology of production of food foil. and it makes no difference which side to put the product on.

Googled, found another one:

Aluminum foil has a matte and glossy side. This is due to the fact that the aluminum kitchen foil is rolled in two layers at the same time, while the sides that touch the press rollers are glossy, while the adjacent sides remain dull. Due to the different appearance of aluminum foil surfaces, many find it important to observe which side of the food grade aluminum foil is facing the food during cooking. Some are convinced that kitchen foil should be turned matte towards the dish, some take the polar view. In practice, however, the difference between the two sides of aluminum kitchen foil is almost imperceptible and can only be seen with precision instruments. The reflectivity of the glossy side of the aluminum foil is 88%, while the embossed matt aluminum foil reflects 80%.

a source: 🔗



but actually, I wanted to say that a cool recipe needs to be done!

Scarecrow
As much as 8% difference in reflection ability! I will not give them to anyone!
Quote: Lisss's

and at 15 years old vapsche hovaysya ... mine is just 15, I know what I'm talking about .. sneakers size 45 ... dad has 42nd ...

The oldest is 14 (in April it will be 15). 45 foot size (dad has 42), height 184. But he doesn't eat that much !!!)))
VishenkaSV
Girls, let them eat goodies while mothers are around .. I live in another city .. He does not cook himself. When he comes home, I don’t know what else to feed him and give him with him .... And we love minced meat with rice. A good recipe, I will definitely cook it. : flowers: I'll try in the cartoon.
Caprice
Quote: Scarecrow

It tastes like stuffing with stuffed peppers.))) And oh, how I love it)).
As a matter of fact, this is it.
Inusya
Wow! Finally, I found my favorite food (that is, "a la almost stuffed cabbage rolls or stuffed peppers," or rather its filling) but where you don't have to lay out and wrap anything ...
The beauty! As soon as I can make it ... a basin ... and they won't be poking around!
Tusechka, thank you for such a miracle !!!
Medusa
"Do not forget about the rules for using foil: matte side up, shiny side to the product. Shiny side strongly reflects infrared rays."

Shiny and dull - let's try to figure it out without involving Maxwell's equations, thermodynamics and quantum physics.
Why do manufacturers of teapots, thermo mugs and heated towel rails spend a lot of extra money on polishing the outer surface of the product? Is it only for beauty?
No! The shiny outer surface is less likely to dissipate thermal radiation from the hot liquid inside the kettles, thermo mugs and heated towel rails, thereby preventing its rapid cooling. That is, it keeps heat inside these devices after the heating of the liquid from the burner or other heat source has stopped.
If you bake food in the oven, then by wrapping them in foil with the shiny side inward, you will not be able to improve the baking of food by reflecting heat inside the foil, onto the food, since there are no sources of heat energy inside it, and the whole bundle is gradually warmed up from the outside with warm air and infrared radiation from heat sources in the oven (spirals, panels, flames).
But by wrapping the food in foil during baking with the shiny side outward, you will achieve that it will reflect heat radiation more strongly than matte and, therefore, the food under it will heat up less or, if you want, more slowly, which means, with intense heating ovens - more evenly, without local burning.
A baking sheet covered with foil with the shiny side up, towards the food, will ensure their more even baking, including from the bottom, from the side of the baking sheet, due to the reflection of IR (heat) rays from the shiny surface of the foil.
If you need to protect the surface of the product from burning, that is, to reduce the intensity of exposure to IR radiation, cover this surface, for example, a baked chicken carcass or the top of a pie with foil, shiny side up, to the source of heat radiation (this is if the heating elements are located on top ).
Foods wrapped in foil with the shiny side out will stay cool slightly longer than when they are wrapped in foil with the matte side out. But in this case, the effect will be small and it will strongly depend (or even be leveled out) on what is the temperature difference inside and outside the foil, whether heat radiation from the outside (for example, the sun's rays) gets on such packed products, how strong is the intensity of this external thermal effects, as well as from a number of other factors.
By the way, in addition to pumping air out of them, glass flasks of thermos are covered with a thin mirrored a layer of aluminum to insulate the inner volume of the thermos both in case of storing hot and cold food inside. In both cases, heat exchange with the external environment will be slowed down and hot products will cool noticeably more slowly, and cold products will heat up much more slowly.
Uf-f-f!
MariS
Brought you a huge thank you for the Texas hash! Today the husband and daughter had dinner on it. They said: "Well, oh-oh-oh-very tasty!" They love stuffed peppers, so this is their food.
I have not tried it - I already live without meat until Easter - I will try later.
Thank you!!!
Texas hash

Scarecrow
Mine is alaverdi. This is my food too.
Crochet
Quote: Scarecrow

We put in the oven for 45 minutes at 180 degrees (or 170 for convection modes. I write this in advance for Kroshi!)))
Now, as a decent lady, I simply owe ethen cook ...

And I will, I will definitely cook ethat hash !!!

TusyaThank you, you are a real friendx you knew that I would come and I will call for an answer I will ask !!!
julifera
Great recipe!
True, I do it a little differently in Kukushka, but the meaning is the same - very tasty minced peppers
Crochet
Texas hash

"All covered with greenery, andPsoluteA whole ... "(c)

Tuska, from her husband and dona ottakuschee pasibische !!!

Asked more often abouttheta (they haven't learned the name yet, but I'm over eTim is just working) cook the dish, bo nyama - they are nyamskaya toazalee !!!

IRR
Quote: Krosh

] (they haven't learned the name yet, but I'm over eTim is just working) cook the dish, bo nyama - they are nyamskaya toazalee !!!


Kroshik pipe
I am very sorry for the flood, channel (s)
Scarecrow
Quote: Krosh

bo nyama - they are nyama toazalee !!!

We don't keep others. Texas hash
Kras-Vlas
Scarecrow, Natasha! Yesterday I did "Texas Hash" (I already learned the name) for lunch - there is nothing to photograph, they said that they had not tasted it. I didn't bother with foil - I baked it in the same frying pan in which I fried everything, covering it tightly with a lid. No cheese, lots of greens (Crochet- )
Great recipe!
Scarecrow
Quote: Kras-Vlas

Scarecrow, Natasha! Yesterday I did "Texas Hash" (I already learned the name) for lunch - there is nothing to photograph, they said that they had not tasted it. I didn't bother with foil - I baked it in the same frying pan in which I fried everything, covering it tightly with a lid. No cheese, lots of greens (Crochet- )
Great recipe!

Why bother with foil if there is a lid ?! I just don't have square caps))). And pans with handles that can withstand the oven ...)))
SvetaI
Scarecrow, Nata, thanks a lot for the recipe. A hundred years already lies in my bookmarks, finally got to it.
Very tasty, and in the presence of ready-made minced meat - quickly and cleanly. I cooked almost a double portion of 1100 g of minced meat. I did everything according to the recipe, I even found Tabasco, but I always have minced pork-beef.I always knew that tomatoes and peppers ennoble any meat, and I was convinced of this again.
For those who like to hang in grams, I put 240 g of rice (dry weight) on my 1100 grams of minced meat. It turned out just right.
She didn't take pictures, the view is exactly the same as in your title photo.
Thanks again!

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