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Prep Time: 5 Minutes Cook Time: 31 Minutes |
Ready In: 36 Minutes Servings: 6 |
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From Diners, Drive-ins and Dives. Recipe courtesy of Niki Stavrou of Victor's 1959 Cafe, Minneapolis,Mn Ingredients:
2 tablespoons olive oil |
1 lb ground beef |
1 teaspoon salt, kosher |
1 teaspoon ground cumin |
3 cups mustard, sauce (this is creole sauce, zaar would not allow me post. recipe is posted) |
4 small red potatoes, cut into thin wedges |
4 garlic cloves, chopped |
3/4 cup spanish olives |
3/4 cup raisins |
2 tablespoons capers (include a little bit of the juice) |
2 bay leaves |
Directions:
1. Heat the oil in a large over medium-heat. Brown the beef; spoon off any excess fat. Stir in the salt and cumin and cook for 1 minute.
2. Add the Creole Sauce and bring to a simmer. Add the potatoes, garlic, olives, raisins, capers, and bay leaves and simmer, stirring regularly, for 30 minutes. Discard the bay leaves and serve the picadillo with black beans and rice.
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