Sunday, April 24, 2011

Bistec Encebollado (Cubed Steak with Onions)

Lately, I've been cooking just as much as ever, maybe more, but for several different reasons, I haven't been blogging my recipes.  For the next few days, I'm going to try to catch up, but I make no promises.  Last night, I tried a new variation on one of my tried-and-true recipes.  Because I seem to have a serious case of writers' block, here's the recipe:

Bistec Encebollado (Cubed Steak with Onions)
Adapted from "Puerto Rico True Flavors" by Wilo Benet

1 pkg. 3-4 Cubed Steaks
1/2 c. extra virgin olive oil
1/2 c. white vinegar
12 cloves garlic, minced
2 tbsp. GOYA® Adobo con Pimiento
1 onion, sliced into thin rings

1 C  Chicken Stock

2 tbsp. cold unsalted butter

Place meat on a clean, flat surface.  Pound each piece of meat , being careful not to tear the meat, and set aside.  In a small bowl, combine olive oil, vinegar, garlic, and Adobo; mix well.  Place meat in container with marinade.  Cover with onion rings.  Cover and marinate in refrigerator for at least 1 hour.  In a saute pan over medium high heat, warm 1/4 cup of olive oil.  Remove meat from marinade (reserve marinade and onions) and add to pan.  Cook 1-2 minutes on each side.  Remove steaks from pan.  Add onions and marinade to pan, and cook until onions are lightly browned.  Deglaze with chicken stock, stirring with a wooden spoon to scrape any browned bits from bottom of the pan.  Bring to a full boil, and cook for another minute.  Stir in cold butter to thicken the sauce.   Pour onion sauce over steaks, and serve with white rice.


Until next time, Happy Cooking!  : )

We live and die; Christ died and lived!  ~John Stott



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