Victor's 1959 Cafe: Picadillo and Creole sauce
Recipe by:
Guy Fieri
90
25
4
Med
- For the Creole sauce
- 1 (800g) tin tomato concentrate sauce
- 1 (800g) tin, filled with water
- 1 garlic clove, chopped
- 25g red pepper, chopped
- 25g green pepper, chopped
- 25g yellow onion, chopped
- 1 tbsp olive oil
- 1 tbsp chopped oregano leaves
- 1 tsp ground cumin
- 1 bay leaf
- Salt and freshly ground black pepper
- For the picadillo
- 500g minced beef
- 720ml Creole sauce
- 4 garlic cloves, chopped
- 1 tsp salt
- 1 tsp ground cumin
- 2 bay leaves
- 200g diced potatoes, skin on
- 135g green olives
- 2 tbsp capers (include a little bit of the juice)
- 115g sultanas
Creole sauce:
1) Add the tomato concentrate sauce and water to a large saucepan. Add the remaining ingredients and simmer for about 30 minutes or until all of the flavours have blended to your liking.
1) Add the tomato concentrate sauce and water to a large saucepan. Add the remaining ingredients and simmer for about 30 minutes or until all of the flavours have blended to your liking.
2) 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:
1) 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.
2) Add the 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.
