BISTEC ENCEBOLLADO - STEAK & ONIONS
A Flavorful Main Course Bistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.
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
SOUTH TEXAS CARNE GUISADA
In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos. If your gravy is too thin, whisk a 1/2 cup of the gravy with 1 tablespoon of flour and stir it back into the meat mixture; cook until the sauce thickens, about 10 minutes.
Provided by RHONDA35
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
- Continue cooking, stirring often, until the meat is tender, about 30 minutes.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 11.8 g, Cholesterol 80.7 mg, Fat 16.9 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 6 g, Sodium 456.5 mg, Sugar 5.8 g
SPICY BOTTOM ROUND STEAK ( BISTEC GUISADO)
This steak recipe makes it's own spicy sauce. When finished cooking you can slice, put some sauce over the meat and wrap in warm tortillas and you will something like fajitas. I like to add string beans or Italian style green beans to the sauce the last five minutes before serving. Serve with a rice dish, a salad and dinner is on...
Provided by Juliann Esquivel
Categories Steaks and Chops
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Lay your steaks out on a wooden cutting board before pounding the steaks season each one with a little garlic powder, black pepper and seasoned salt. Then pound each one with meat mallet or pounder to tenderize. Turn steaks over and do the same on the other side. Next dredge each steak in flour set aside.
- 2. Next heat oil in a very large skillet. When oil is shimmering take each steak and fry until golden on each side. Take out and set aside on a platter or dish.
- 3. Take out all but 1/4 cup of the oil from the fry pan and add mashed garlic, diced onions, sliced bell peppers and diced jalapeno. Saute these veggies until limp. Next add the can of beef broth stir well and set each steak back into the skillet add a quarter cup water. reduce heat to medium low cover with a tight lid and cook for 1 hour.
- 4. After one hour uncover take out the steaks remove to a platter. To the sauce in the fry pan add the can of italian style cut green beans. Heat and mix well in the sauce add pour over the steaks. Heat tortillas and roll up and place along side. Everyone serves themselves the steak cuts in slices and wraps in the tortillas with some sauce. This can also be served with a rice dish and a salad. Enjoy
SPICY LEMON BEEF ROUND BOTTOM ROUND STEAK, BISTEC PICANTITO CON LIMON
This is a budget cut of meat that I make that comes out so good. I season with lots of Mexican spices and lime juice let it sit for a while and pan fry. I serve with tomatillo salsa on top and lime wedges. You can eat in it in a tortilla or with other sides. It truly tastes so delicious. Enjoy
Provided by Juliann Esquivel
Categories Steaks and Chops
Time 20m
Number Of Ingredients 10
Steps:
- 1. Purchase the bottom round steaks that have been put through a tenderizing machine. The steaks have all these little holes in them.
- 2. Put all of the above seasonings in a shaker and season the steaks liberally on each side very good. Let set for a while about 15 minutes. Then take the lime juice and pour over the steaks on both sides so the steaks get a nice coating of lime or lemon juice. Let marinate like this for a few hours in the fridge.
- 3. When ready to fry take out and sprinkle a little more seasoning on the them from the shaker bottle. Heat the olive oil in the skillet. when oil is shimmering place one steak in the skillet and fry about a minute one each side. Take out and do the next steak continue until all have been fried. Do not over fry. They should be a little medium rare in the middle. Serve with my Tomatillo salsa, and more lime wedges. Tomatillo sala recipe is posted on the JAP website. Enjoy
BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado is a traditional Puerto Rican recipe featuring cube steak marinated in a flavor-packed combo of onions, sofrito and vinegar, before being stewed in a savory tomato based sauce. It's pure Puerto Rican comfort food.
Provided by Delish D'Lites
Categories Entree Main Course
Time 2h45m
Number Of Ingredients 11
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.
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