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Prep 0 mins
Cook 0 mins
- 907.18 g beef chuck, Ground
- 2 large pineapple
- 2 medium onions, Chopped
- 3 clove garlic, Minced
- 29.58 ml cooking fat or 29.58 ml oil
- 4.92 ml salt
- 4.92 ml ginger, Ground
- 2.46 ml seasoning salt
- 1.23 ml pepper, Freshly Ground
- 118.29 ml coffee flavored brandy
- 236.59 ml fresh pineapple, Diced
- 236.59 ml canned mandarin oranges
- 59.14 ml mandarin liqueur
- 18 fresh mushrooms
- 44.37 ml butter
- 18 strip pimientos
- 709.77 ml 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.