Recipe courtesy of Niki Stavrou
Victor's 1959 Cafe - Picadillo and Creole Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 16
- Protein
- 17
- Cholesterol
- 54
- Sodium
- 722
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
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
Directions
- 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.
- 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.
Cook’s Note
*#10 can is approximately equal to 5 (28 ounce) cans