Victor's 1959 Cafe Picadillo with Creole Sauce
Recipe GLPR2f09ee57ee7f70
A classic Creole dish featuring seasoned ground beef combined with a rich, aromatic tomato-based sauce, tender potatoes, briny olives, capers, and sweet raisins. The picadillo is simmered until the flavors meld beautifully, creating a savory-sweet main course traditionally served over rice and black beans. The Creole sauce itself is a versatile foundation—perfect alongside rice, pasta, eggs, or meats.
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Ingredients
28 oz (1 large can) tomato sauce
28 oz water
5 cloves garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
¼ cup olive oil
¼ cup fresh oregano leaves, chopped
1 teaspoon ground cumin
4 bay leaves
to taste salt
to taste freshly ground black pepper
1 pound ground beef
4 cloves garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cumin
2 bay leaves
1 cup potatoes with skin, diced
¾ cup pitted green olives
2 tablespoons capers with a bit of their juice
¾ cup raisins
Directions
Prepare the Creole Sauce: In a large saucepan over medium heat, combine the tomato sauce and water. Stir in the minced garlic, diced red pepper, diced green pepper, diced yellow onion, and olive oil.
Add the chopped fresh oregano, 1 teaspoon ground cumin, and 4 bay leaves to the saucepan. Season with salt and black pepper to taste.
Bring the mixture to a simmer over medium heat, then reduce to low heat. Simmer uncovered for about 30 minutes, stirring occasionally, until the flavors have blended and the sauce has developed a rich depth. You will have extra sauce for other recipes.
Make the Picadillo: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, about 5–7 minutes. Drain any excess fat and return the beef to the skillet.
Pour 3 cups of the prepared Creole Sauce into the skillet with the beef. Stir in the minced garlic, 1 teaspoon salt, 1 teaspoon ground cumin, and 2 bay leaves.
Reduce the heat to low and bring to a gentle simmer. Add the diced potatoes, green olives, capers with their juice, and raisins to the skillet.
Simmer on low heat, stirring regularly, for 30–45 minutes until the potatoes are tender and the flavors have melded together. Adjust seasoning with salt and pepper if needed.
Serve the picadillo over cooked white rice and black beans, removing the bay leaves before serving. Enjoy warm.
