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.
MUSIC TO COOK BY:
Until next time, Happy Cooking! : )
We live and die; Christ died and lived! ~John Stott
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