Portuguese Braised Steak Onions Recipes

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PORTUGUESE BRAISED STEAK & ONIONS



Portuguese braised steak & onions image

In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 11

2 tbsp olive oil
4 braising steaks , about 200g/8oz each
4 tbsp red wine vinegar
3 onions , finely sliced
3 garlic cloves , finely chopped
½ tsp paprika
100ml red wine
400g can chopped tomato
1 tsp tomato purée
2 bay leaves
chopped coriander , to serve

Steps:

  • Heat oven to 140C/120C fan/gas 1. Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
  • Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 0.46 milligram of sodium

PORTUGUESE BRAISED STEAK & ONIONS



Portuguese Braised Steak & Onions image

Portuguese low and slow simmered steak and onions. From BBC Good Food

Provided by Daily Inspiration S

Categories     Beef

Time 1h45m

Number Of Ingredients 11

2 Tbsp olive oil
4 braising steaks, about 8 oz. each
4 Tbsp red wine vinegar
3 onions, finely sliced
3 garlic cloves, finely chopped
1/2 tsp paprika
4 oz red wine
1 can(s) 14 oz. can chopped tomato
1 tsp tomato puree
2 bay leaves
chopped cilantro to serve

Steps:

  • 1. Heat oven to 250 - 300 degrees Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate. Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.
  • 2. Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato purée and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

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