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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
2 pounds beef sirloin steak, sliced thinly across the grain |
1/2 cup olive oil |
2 tablespoons minced garlic |
1 pinch dried oregano |
1 (.18 ounce) packet sazon seasoning |
2 large white onions, sliced into rings |
1/4 cup distilled white vinegar |
1 cup beef stock |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
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