Portugese Bifes De Cebolada Beef Onions Recipe 385

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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

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

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.

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Top Asked Questions

How to cook Portuguese liver and onions?
Portuguese Liver and Onions (Fígado de Cebolada) 1) Slice the liver into thin steaks and place in a bowl together with the crushed garlic, vinegar, pimenta da terra, salt and pepper and just enough water to cover the liver. 2) Allow to marinate for two hours. 3) Slice the onions and saute in vegetable oil until golden and tender.
What is fígado de cebolada?
This is the most simple and easy way to make Fígado de Cebolada, or Portuguese liver and onions. This is one of the most popular dishes in Portuguese cuisine and is one of the more traditional yet unique dishes we have.
Can you freeze cebolada sauce?
This Cebolada (Onion Sauce) is great to put on steak, pork chops or as a base for baking fish. I like to make large batch and freeze into portions for later use. To defrost simply leave the sauce defrosting overnight in the refrigerator or heat on low heat in a heavy saucepan.

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