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 PORK ALENTEJANA
An original Portuguese recipe with pork and clams.
Provided by John Pacheco
Categories World Cuisine Recipes European Portuguese
Time 7h10m
Yield 6
Number Of Ingredients 14
Steps:
- In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
- Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
- Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
- In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
- Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 11.9 g, Cholesterol 73.7 mg, Fat 11.9 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 3.6 g, Sodium 1297.8 mg, Sugar 2.5 g
PORTUGUESE PORK TENDERLOIN
Make and share this Portuguese Pork Tenderloin recipe from Food.com.
Provided by Graybert
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season flour with salt, pepper and paprika.
- Roll tenderloin in seasoned flour.
- Saute pork in butter until golden brown.
- Add sliced onions and mushrooms.
- Saute for a minute or two.
- Add wine and rosemary.
- Cover and cook over low heat for 45 to 60 minutes, or until done.
- Add lemon juice and parsley just before serving.
BIFANAS DE PORCO
A traditional Portuguese dish - got this from my mom. Serve this in a bun - crusty buns work best. Adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking http://www.Portuguesecooking.com
Provided by Graybert
Categories Pork
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Do this the day before: Mash the garlic and salt to form a paste.
- Add the hot pepper paste and 1 teaspoons of paprika.
- Coat the medallions with this paste and put them in a shallow dish.
- Pour the wine over all, make sure they all are covered.
- Refrigerate over night.
- When you are ready to cook them: Take the medallions out of the dish, and discard the marinade.
- Heat 1/2 cup of olive oil over med-high heat.
- Add the onions sautéing until brown.
- Add the rest of the paprika and cook for about 3 minutes.
- Cover and keep this warm.
- In a large skillet pour in enough olive oil to 1/2 of the bottom.
- Heat to very hot but not smoking.
- Brown the medallions a few at a time without crowding.
- Fry about 1 minute on each side.
Nutrition Facts : Calories 124.4, Fat 9.1, SaturatedFat 1.3, Sodium 197.4, Carbohydrate 3.9, Fiber 0.6, Sugar 1.5, Protein 0.4
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