BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.
Categories Beef
Time 4h50m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
- Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.
Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BISTEC ENCEBOLLAO
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Provided by HANZOtheRAZOR
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h55m
Yield 6
Number Of Ingredients 9
Steps:
- In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
- When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g
STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)
Steps:
- Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
- In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
- In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
- In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
- To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.
BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)
This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.
Provided by Elsie
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
- Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
- Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g
STEAK WITH ONIONS (BISTEC ENCEBOLLADO)
Make and share this Steak with Onions (Bistec Encebollado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix garlic, black pepper, adobo, oregano and vinegar together and rub into steak.
- Heat oil in skillet on low, cook onions until barely cooked (keep crisp and white).
- Remove onions and drain on paper towels.
- On high fry steaks rapidly on each side until brown.
- Serve with onions.
BISTEC ENCEBOLLADO (STEAK AND ONIONS)
This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad!
Provided by Kim127
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
- Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
- Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes.
- Stir in apple cider vinegar.
- Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!
Nutrition Facts : Calories 424.8, Fat 27.1, SaturatedFat 8, Cholesterol 103.8, Sodium 378.1, Carbohydrate 6.5, Fiber 1.1, Sugar 2.4, Protein 37.2
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