Bistec Encebollao
Bistec encebollado con arroz y habichuelas y tostones at mio i was excited to learn about this place since i love, love, love pr food but unfortunately live in the dc area where there are very few options.
Recipe Summary 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.
Ingredients | Bistec Encebollado Con Arroz Blanco2 pounds beef sirloin steak, sliced thinly across the grain½ cup olive oil2 tablespoons minced garlic1 pinch dried oregano1 (.18 ounce) packet sazon seasoning2 large white onions, sliced into rings¼ cup distilled white vinegar1 cup beef stock1 teaspoon saltDirectionsIn 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.Info | Bistec Encebollado Con Arroz Blancoprep: 15 mins cook: 40 mins additional: 4 hrs total: 4 hrs 55 mins Servings: 6 Yield: 6 servings
TAG : Bistec EncebollaoSoups, Stews and Chili Recipes, Stews, Beef,
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