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Chef with red wine glass


See also article on Argentine Cuisine

Yields: 6 servings

• 2 pounds ground chuck
• 1/2 onion -- minced
• 1/2 teaspoon allspice
• 1/2 teaspoon freshly ground pepper
• 1-teaspoon thyme
• 1/2 teaspoon cayenne pepper
• 1-tablespoon sugar
• 4 eggs, hard-boiled -- chopped
• 2 green olives -- sliced
• 2 bay leaves, whole
• 2 cups water
• 2 beef bouillon cubes
• 1/4 cup raisins
• 1/2 cup dry red wine
• 2 potatoes -- boiled and cooled
• 2 sweet potatoes -- boiled and cooled
• 3/4 cup milk
• 1/4 cup butter
• 1/2 teaspoon nutmeg
• 2 tablespoons sugar

Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent. Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly. Add the water, bouillon cubes and bay leaves. Cook until the liquid has evaporated. While waiting for the water to evaporate, soak the raisins in the wine. When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together. Season with nutmeg. Add the butter and whip until smooth. Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish. Pile the mashed potato mixture on top. Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.

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