Bistec Guisado Puerto Rico Food

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

BISTEK GUISADO

Steps:

• 1. first, peel and dice the potatoes, place in a small microwavable bowl with water to cover, microwave for 4 minutes, drain and set aside
• 2. place meat in a large bowl and pour some vinegar over it, not too much, just enough to moisten all the meat, sprinkle meat with, garlic powder, onion powder, adobo, and sazon, set aside.
• 3. In a large pan, heat oil and add green pepper and cook for about 3 or 4 minutes, then add the onion, garlic and cilantro, cook about 5 minutes stirring often.
• 4. add the meat to the pan and mix well, cook a few minutes,then add tomato sauce and diced tomatoes, sprinkle with adobo and sazon, add potatoes and simmer stirring occasionally for about 45 minutes to an hour. Serve over white rice.

GUISADO DE BISTEC CON PAPAS

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.

CARNE GUISADA (PUERTO RICAN BEEF STEW)

Steps:

• Season the beef cubes with 2 teaspoons of Adobo.
• Heat a Dutch oven to medium heat, then add the olive oil.
• In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
• Once the beef is browned, remove from the pan and set it aside.
• Add the onions and sofrito to the pan.
• Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
• Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning.
• Bring the mixture to a boil, then add the beef back in.
• Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
• Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
• When the carrots and potatoes are tender, the carne guisada is done.
• Stir in the vinegar, then check the stew for seasoning.
• If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly).
• Serve with white rice, tostones and a salad.

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Steps:

• Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
• Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
• Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
• Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
• Serve with white rice and fried plantains.

BISTEC ENCEBOLLAO

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.

PUERTO RICAN CARNE GUISADA (BEEF STEW)

Steps:

• Heat olive oil over medium high heat in deep pot.
• Season meat with 1/2 tablespoon adobo.
• Quickly brown meat.
• Add water and cook for one hour at medium heat.
• Add potatoes and remaining ingredients.
• Cook another 30 minutes or until potatoes are tender and sauce has thickened a bit.

MY CLASSIC PUERTO RICAN CARNE GUISADA

Steps:

• Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
• Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
• Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

CARNE GUISADA - PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.