Bistec Encebollao

Bistec Encebollao

30 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    4 h 55 m
HANZOtheRAZOR
Recipe by  HANZOtheRAZOR

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (30)

Rate This Recipe
VRDennis
33

VRDennis

Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar.

SB
29

SB

Loved this! The broth was the best part. I doubled the recipe and served with white rice, cilantro, limes, hotsauce and tortillas (to sop up the juice). I will be making this again and next time plan on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe!

Kim
29

Kim

my hubby is puerto rican and he doesnt cook so I'm looking for recipes for him. he loved it!! thank you so much for this recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 6.3 g
  • 2%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 587 mg
  • 23%

Based on a 2,000 calorie diet

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