Ingredients
Creole Sauce:
- 1 #10 can tomato sauce*
- 1 #10 can, filled with water*
- 5 garlic cloves, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 1/4 cup olive oil
- 1/4 cup chopped oregano leaves
- 1 teaspoon ground cumin
- 4 bay leaves
- Salt and freshly ground black pepper
Picadillo:
- 1 pound ground beef
- 3 cups Creole Sauce
- 4 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cup diced potatoes, skin on
- 3/4 cup green olives
- 2 tablespoons capers (include a little bit of the juice)
- 3/4 cup raisins
- * #10 can is approximately equal to 5 (28-ounce) cans
Directions
Creole Sauce:
In a large saucepan, start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!
This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.
Picadillo:
In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Ohmylumbago
City Island, N.Y.
on September 12, 2011
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Totally delish. I made it the Saturday night Hurricane Irene was blowing into New York ( Cuban food seemed appropriate for a hurricane. I scaled back the sauce to common sense proportions. I used a 15oz. can of Glen Muir tomato sauce (no salt added and 15 oz. water, one red pepper, one green pepper, one onion leaving some big chunks of the veggies. I used a pound of chopped sirloin and pretty much eyeballed the rest. It's a simple one skillet dump for the picadillo. Also, I was out of potatoes, but I did Cuban black beans and rice on the side. The sauce is simple and tasty, the whole dish is savory, smoky, salty and sweet all at once. Fabulous during a smallish natural disaster or for a weeknight whip up.
By ellejaye57
Columbus, Oh
on August 14, 2011
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I actually grew up in Miami and this is traditional Cuban food...well seasoned, tasty and thank heavans they didn't forget the raisons for the sweet with the savory!!! Although it would go well with pork or shrimp it is perfect just the way it was offered...Thanks Leslie Rogers, Colmbus Ohio
By GreenChileMaven
Bossier City, L...
on June 06, 2011
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I am gonna try this with shrimp instead of ground beef and absolutely think pork would be more traditional than the beef in terms of Cuban food. Though, I don't know about the ground pork, just more fat to drain first. I know the shrimp would be excellent. Just scale down the proportions proportionately as you lower the number of cans of sauce. If you take away one then go down on everything else by one-fifth. That's how you keep the balance of ingredients when you reduce a recipe.
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