Prep 0 mins
Cook 0 mins
- 2 lbs beef chuck, Ground
- 2 large pineapple
- 2 medium onions, Chopped
- 3 cloves garlic, Minced
- 2 tablespoons cooking fat or 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon ginger, Ground
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon pepper, Freshly Ground
- 1⁄2 cup coffee flavored brandy
- 1 cup fresh pineapple, Diced
- 1 cup canned mandarin oranges
- 1⁄4 cup mandarin liqueur
- 18 fresh mushrooms
- 3 tablespoons butter
- 18 strips pimientos
- 3 cups rice, Cooked
- 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 mandarine liquer, stirring carefully to mix.
- Fill pineapple shells (barrels) with beef and fruit mixture.
- Place filled fruit upright in foil lined pan.
- Bake in a moderate oven (350 degrees F.) for 35 minutes.
- Meanwhile remove stemms 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 plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.