Bistec En Cazuela Recipes

BISTEC EN CAZUELA

Steps:

• Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
• Add tomato sauce and puree. Stir well bring the heat to medium high.
• When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
• Add the cup of wine and mix well.
• Add the oregano and cumin powders and the bay leaves.
• Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
• Spray the bottom of a heavy Dutch oven with Pam.
• Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
• Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
• Cook 20 minutes after the pressure is obtained.
• Serve with white rice.

BISTEC EN CAZUELA (STEAK IN A POT)

Steps:

• First step is to cut steak in half so as to make 8 servings; set aside.
• In the pressure cooker with the stove set to medium, add oil, onions, garlic, pepper, oregano, cumin, bay leaf and tomato sauce so as to create what we call a "sofrito", saute for 2 to 3 minutes or until desired consistency. Now add the steak for another 2 minutes. Now goes the potatoes, cooking wine, olives, enough water to cover both potatoes and steaks, Sazon packet and salt. Stir thoroughly and if you feel you want to add a little bit more of any one ingredient, feel free. Now cover the pressure cooker, once it starts to make noise, lower the heat to medium low for 10 minutes. After 10 minutes have passed and the pressure is all gone, remove the lid and check the consistency. If you added enough water to cover the ingredients, it may be a little runny; if so, give it another 10 minutes for desired consistency. It make 8 4-oz. servings and it goes perfectly with the rice. Savor and enjoy!

STEAK IN SAUCE - CUBAN BISTEC EN CAZUELA RECIPE - (5/5)

Steps:

• Combine the pressed garlic, sour orange juice, sliced onions with the steak, and leave covered in the fridge for thirty minutes. Heat the oil in a pan and lightly sear the steak. Add the onions and garlic afterward until they're a little cooked. Add the sour orange marinade liquid as well as the rest of the ingredients (bay leaf, oregano, cumin, tomato sauce, and dry wine.) Cover the pan and simmer on low for thirty minutes. If there's still a lot of liquid left, add more time to the simmer. Serve with white rice, avocado, tostones, or all of the above.

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.