Beef in a Barrel
Yield: 6 servings
- 2 large pineapples
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 pounds ground chuck
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup coffee brandy
- 1 cup diced fresh pineapple
- 1 cup canned mandarin oranges
- 1/4 cup mandarin liqueur
- 18 fresh mushrooms
- 3 tablespoons butter
- 18 strips pimiento
- 3 cups cooked rice
- Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert.)
- Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally.
- Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.
- Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes.
- Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix.
- Fill pineapple shells (barrels) with beef and fruit mixture.
- Place filled fruit upright in foil lined pan.
- Bake at 350 degrees F for 35 minutes.
- Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes.
- Curl up each pimiento strip and place in mushroom cap.
- To serve, set both "barrels" on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.