Victor's 1959 Cafe - Picadillo and Creole Sauce

Total Time:
1 hr 55 min
Prep:
25 min
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Intermediate

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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