Recetas De Bistec De Bola Recipes

BISTEC ENCEBOLLAO

Bistec Encebollao image

Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.

Provided by HANZOtheRAZOR

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

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.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g

BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)

Bistec Encebollado (Puerto Rican Steak and Onions) image

Bistec encebollado is a traditional Puerto Rican recipe featuring cube steak marinated in a flavor-packed combo of onions, sofrito and vinegar, before being stewed in a savory tomato based sauce. It's pure Puerto Rican comfort food.

Provided by Delish D'Lites

Categories Entree Main Course

Time 2h45m

Number Of Ingredients 11

Ingredients

3 lbs cube steak, cut into strips
2 tbsp olive oil, divided
2 tsp Sazon seasoning (with culantro y achiote) (1 packet)
1 tsp Adobo all purpose seasoning
1 tsp dried oregano
3 tbsp vinegar (whatever type you have is fine)
1/4 cup sofrito
1 large Spanish onion, peeled and sliced into rings
8 oz can of tomato sauce
1½ cups water
1 tsp powdered chicken bouillon (or 1 cube)

Steps:

Cut the cube steaks into strips and place them into a bowl or ziplock bag. Add 1 tbsp of olive oil, the vinegar, sazon, adobo and oregano. Toss to coat, and marinate for 1-2 hours in the refrigerator.
Heat a Dutch oven or caldero over medium heat. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. Stir for 3-4 minutes to begin browning the meat.
Add the onions, tomato sauce, water and chicken bouillon. Stir to combine and bring the mixture to a boil.
Reduce the bistec encebollado to a simmer, cover with a lid and cook for 40-45 minutes, or until the beef is tender.
Serve with white rice and fried plantains.

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