Portuguese Beef And Onions Bifes De Cebolada Recipes
PORTUGESE BIFES DE CEBOLADA, BEEF & ONIONS RECIPE - (3.8/5)
Provided by [email protected]
Number Of Ingredients 8
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.
PORTUGUESE BEEF AND ONIONS (BIFES DE CEBOLADA)
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
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
PORTUGUESE MARINATED BEEF (CACIOLA)
This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.
Provided by threeovens
Categories Very Low Carbs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a plastic freezer bag and marinate overnight.
- Cook, over low heat, in a large skillet, Dutch oven, or crock pot until meat is tender, about 1 1/2 hours or 5 hours, on low, for crock pot.
- Shred meat and serve on buns, or leave pieces whole and serve with boiled potatoes and a vegetable.
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