Portuguese Cebolada Food

PORTUGUESE BEEF AND ONIONS (BIFES DE CEBOLADA)

Portuguese Beef and Onions (Bifes De Cebolada) image

A recipe that I found at recipes4us.co.uk and am posting this for ZWT Spain/Portugal region. I think this would be nice served over pasta, rice or with mashed potatoes. This isn't a spicy dish, so if you are wanting a little zip to the beef/veggie mix, feel free to add red pepper flakes or cayenne pepper to taste.

Provided by diner524

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb beef steak, cut into very thin slices (rump, sirloin, fillet)
2 large onions, thinly sliced
2 garlic cloves, crushed
1 lb tomatoes, chopped
1 tablespoon parsley, freshly Chopped
1 bay leaf
salt and black pepper
coriander, freshly chopped to garnish (cilantro)
red pepper flakes (optional) or cayenne pepper, to taste (optional)

Steps:

Heat the oil in a large frying pan until very hot, add the beef and fry for 2-3 minutes to seal on all sides.
Add onion, garlic, tomatoes, parsley, and bay leaf, season with salt and pepper and heat to simmering point. Reduce the heat to low, cover and cook for 20 minutes.
Remove the lid, raise the heat, bring to the boil and continue to boil rapidly, uncovered for 5 minutes to reduce the amount of liquid. Add salt and pepper to taste.
Serve hot sprinkled with fresh coriander.

Nutrition Facts : Calories 82.9, Fat 3.7, SaturatedFat 0.5, Sodium 9.5, Carbohydrate 12, Fiber 2.7, Sugar 6.2, Protein 1.9

PORTUGESE BIFES DE CEBOLADA, BEEF & ONIONS RECIPE - (3.8/5)

Portugese Bifes De Cebolada, Beef & Onions Recipe - (3.8/5) image

Provided by [email protected]

Number Of Ingredients 8

Ingredients

1 1/2 pounds thinly sliced tender steak, Tri-tip or sirloin OR thinly sliced pork
1 pound large onions, sliced
2 tablespoons unsalted butter
6 garlic cloves
5 large ripe tomatoes, sliced
12 bay leaves
Handful parsley, chopped
Piri Piri (crushed red peppers, olive oil, garlic, salt pepper to taste)

Steps:

Melt butter in saute pan. Layer steak, onions, tomatoes, garlic and parsley with a few bay leaves on each layer. Repeat till all the steak is finished. Cook on med low heat for approximately 30 mins or until meat is done and tender. Serve with boiled potatoes or white rice.

POTATOES WITH CEBOLADA (PORTUGUESE SPICY ONION SAUCE)

Potatoes with Cebolada (Portuguese Spicy Onion Sauce) image

Potatoes with Cebolada (Portuguese Spicy Onion Sauce) are not your average boiled potatoes by any means. These potatoes pair perfectly with grilled or fried fish (click here). This recipe is versatile so you control the spice level, by increasing or decreasing how much pimenta moida (hot pepper paste) you use. Once the onion, garlic and hot pepper paste is sautéed in the olive oil and then topped up with the white wine, it creates a delicious spicy onion sauce. Then the sauce is poured onto the potatoes that immediately absorb all the delicious flavors. Just like that, the once bland boiled potatoes are now packed with flavor! They are even more delicious the next day....if there are any leftovers that is.

Provided by fedbysab

Categories Appetizer Side Dish

Time 30m

Number Of Ingredients 9

Ingredients

1 ½ to 2 lbs potatoes (cut into large cubes)
4 large onions (sliced)
6 garlic cloves (sliced thinly)
4 tbsp pimenta moida (Portuguese hot pepper paste)
½ cup white wine
¼ cup parsley (chopped)
2 tbsp paprika
1 tsp salt (or to taste)
4 tbsp olive oil

Steps:

In a large pot, add potatoes and enough water to cover them by about 2 inches. Putting the potatoes in the water before it boils allows them to cook more evenly. Bring to a boil on medium-high and cook until the potatoes are cooked through (fork tender), approximately 10 - 15 minutes.
In the meantime, in a large frying pan add the olive oil and sauté the onions and garlic until softened.
Add in the salt and paprika. Sauté for 1 minute. Add in the hot pepper paste and continue cooking for another minute.
Add the wine and bring to a simmer until the onions are fully cooked. If you prefer the sauce more watery, add in more wine or a few tablespoons of water until desired consistency.
Stir in the fresh chopped parsley. Season the sauce to taste, add more hot pepper paste for more spice and/or salt as desired.
Once the potatoes are cooked through (fork tender), drain and return to the warm pot. Set aside for a minute until potatoes dry.
Add the potatoes to a serving platter and top with the onion sauce.
Garnish with more parsley. Enjoy!

Nutrition Facts : Calories 223 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 630 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving