Bistec Encebollado (Steak With Onions) |
|
 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
My husband makes this quite a bit for us. It is great on bread the next day for a sandwich. Ingredients:
2 lbs beef steaks, thinly sliced |
1/2 cup olive oil |
2 tablespoons garlic, minced |
1 dash dried oregano leaves |
2 large white onions, sliced in rings |
1/4 cup distilled white vinegar |
1 cup beef stock or 1 cup water |
1 teaspoon salt |
Directions:
1. Place beef steak, olive oil, garlic, oregano, onion, white vinegar, beef stock, and salt in a gallon-size plastic bag.
2. Turn until all the ingredients mix together.
3. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
4. Place contents of bag in a heavy skillet and bring it to a boil.
5. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
6. Serve with white rice and fried plantains.
|
|