Entree: Philippines – Filipino Picadillo (Ginisang Giniling with Hard-Boiled Eggs) (Sautéed ground beef with vegetables and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 29 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 4 brown eggs, hard-boiled, approx. 1.8 oz (50 g) each
- 1 medium white onion, about 6 oz (170 g), chopped
- 3 cloves garlic, about 0.5 oz (15 g), minced
- 2 medium potatoes, about 10 oz (285 g), peeled and diced
- 1 medium carrot, about 4 oz (115 g), diced
- 1/2 cup (75 g) frozen peas
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) tomato paste or 1/2 cup (120 ml) canned tomato sauce
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) water or beef broth as needed

Instructions

1. Place 4 brown eggs in a pot, cover with cold water, bring to a boil, then simmer 8–10 minutes; transfer to ice water, peel, and set aside.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium heat; sauté chopped white onion and minced garlic until soft, about 2–3 minutes.
3. Add 1 lb (454 g) ground beef and cook until browned, breaking up lumps, about 5–7 minutes.
4. Stir in diced potatoes and carrots and cook 3–4 minutes; add 1 tbsp (15 ml) tomato paste (or 1/2 cup (120 ml) tomato sauce), 2 tbsp (30 ml) fish sauce, and 1 cup (240 ml) water or broth. Simmer gently until vegetables are tender and sauce thickens, about 10–12 minutes.
5. Stir in 1/2 cup (75 g) peas and adjust seasoning with 1/2 tsp (2.5 g) black pepper and more fish sauce or salt if needed; cook 1–2 minutes more.
6. Halve the peeled hard-boiled eggs and arrange atop the picadillo when serving. Serve hot with steamed rice.