BISTEC ENCEBOLLADO (PUERTO RICAN STEAK AND ONIONS)
Bistec encebollado, Puerto Rican steak and onions, is an easy and economical family-style dinner made with tender stewed cubed steak.
Categories Beef
Time 4h50m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate for at least 4 hours or a couple of days (or freeze for later use).
- Place the contents of the bag in a heavy skillet and bring it to a boil. Lower the heat to a simmer, cover and cook for about 30-40 minutes or until the meat is tender.
Nutrition Facts : Calories 818 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 58 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BISTEC ENCEBOLLADO (STEAK & ONIONS)
Bistec Encebollado, simply meaning steak and onions in Spanish. If you don't know Bistec Encebollado... well, it's about time you learn this Latin flavor bomb!
Provided by GypsyPlate
Categories Main Courses
Time 1h
Number Of Ingredients 15
Steps:
- Cut the steak into broad strips and marinate it with all marinade ingredients for at least 4-5 hours.
- Heat oil in skillet on medium high heat and quickly sear the steak without marinade on both sides. Once it is browned, add the rest of the marinade along with 1.5 cups of water and cook covered for 5 minutes.
- Stir in tomato sauce and sofrito. Mix well. cover and cook about 40-45 minutes, till the meat is tender. Stir occasionally. Adjust water according to the liquid consistency you want. Taste and adjust for seasoning like adobo.
- Sauté onion rings in butter and oil till slightly caramelized. Add in sautéed onions to the cooked beef in the last 5 minutes of cooking. (see note 2)
- Serve with rice along with tostones and black beans.
Nutrition Facts : Calories 594 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 142 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 698 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)
Steps:
- Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
- In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
- In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
- In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
- To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.
BISTEC ENCEBOLLADO - STEAK & ONIONS
A Flavorful Main Course Bistec Encebollado, or steak and onions, is a spiced, flavorful skillet steak prepared with a classic Adobo-garlic rub. Bistec Encebollado takes its delicious flavor from our homemade marinade, made quickly and easily using GOYA® condiments you already love.This steak and onion recipe is sure to delight your family with its simple, but deep, flavor and satisfying combination of textures.
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Step 1 In a large bowl, mix together vinegar, adobo, pepper and oregano. Add steak and onions to oil mixture, tossing to combine. Cover beef; transfer to refrigerator. Marinate at least 1 hr., or up to 12 hrs. Step 2 Heat oil in large skillet over medium-high heat. Add beef, onions, and marinade to the pan; cover the pan and cook, stirring occasionally, until onions turn translucent and beef is cooked through, about 10 minutes. Step 3 Evenly divide meat among serving dishes; top with onions and drizzle with sauce.
BISTEC ENCEBOLLADO
This recipe was given to me several years ago by an old man from Michoacan, who used to have a small restaurant near Atlanta, Georgia. I feel bad that I never asked his name, in order to give him credit for this recipe.
Provided by Mely Martínez
Categories Beef Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Season steak with garlic powder, salt, and pepper.
- Heat 2 Tbsps. Of vegetable oil in a large frying pan over medium-high. Once hot, add the steak and cook for 5 minutes (in this time the meat will release its juices).
- Add the beer and the Knorr beef bouillon. Dissolve the beef bouillon in the beer and meat juice with the help of a wooden spoon. Lower the heat, cover, and keep cooking.
- While the meat is cooking, heat the other 2 tablespoons of vegetable oil in the second frying pan over a high heat. Once the oil is hot, add the onions. Stir-fry the onion for about 8 minutes until golden brown, but still crisp.
- Bistec encebollado - steak and onions
- Add the browned onions to the steak's frying pan, mix, and keep cooking for about 3 minutes, just enough time to blend all the flavors. Taste to check if it doesn't need more salt or pepper.
Nutrition Facts : ServingSize 4 oz, Calories 269 kcal, Carbohydrate 7 g, Protein 27 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 69 mg, Sodium 77 mg, Fiber 1 g, Sugar 3 g
BISTEC ENCEBOLLAO
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
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 (CUBAN STEAK AND ONIONS)
This is very popular dish in some of the Caribbean islands such as Cuba, Puerto Rico, and Dominican Republic. Although it is essentially the same dish, each island has a different touch of flavor. In my family, we traditionally serve this dish with white rice, salad, and fried plantains.
Provided by Elsie
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
- Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
- Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 13.3 g, Cholesterol 65.7 mg, Fat 20.4 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 4.9 g, Sodium 838.2 mg, Sugar 5.5 g
BISTEC ENCEBOLLADO (STEAK AND ONIONS)
This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad!
Provided by Kim127
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine salt, pepper, oregano, garlic and one tablespoon of the olive oil. Mix together to form paste and rub the paste on both sides of the steak.
- Heat a large non-stick skillet over medium-high heat. Add one tablespoon of olive oil. Add the steaks and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
- Add the last tablespoon of olive oil to same skillet and reduce heat to medium. Add the sliced onion, stirring frequently to scrape up any browned bits. Cook until onions are soft, about 10 minutes.
- Stir in apple cider vinegar.
- Slice steak into thin strips and return meat and any juices back to skillet with onions. Stir to heat through. Serve!
Nutrition Facts : Calories 424.8, Fat 27.1, SaturatedFat 8, Cholesterol 103.8, Sodium 378.1, Carbohydrate 6.5, Fiber 1.1, Sugar 2.4, Protein 37.2
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