Portuguese Style Beefs


"This is one of my favorite recipes learned from my mother-n-law. A little spicy with lots of garlic flavor. Use the marinade as a sauce for your potatoes or fries."

Ingredients 35 m {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a glass bowl or baking dish, mix together the garlic, red wine, water, hot pepper paste, salt, and white pepper. Add beef cutlets, and turn to coat. Let the beef marinate in the mixture for 10 to 15 minutes.
  2. Heat a 10 inch skillet over medium-high heat. Fry 3 of the beef cutlets at a time, for 2 minutes on each side. Remove meat and meat juices to the bowl with the marinade.
  3. When all of the meat has been browned and removed back to the marinade, add oil to the skillet, and lower heat to medium. Allow the oil to heat up, then fry the beef again for 2 minutes on each side. Add the red pepper, and fry until fragrant. Drain off oil, and pour the marinade into the pan with the cutlets. Bring to a boil, and cook for 2 minutes. Serve with vegetables and potatoes or fries.
Tips & Tricks
Rate recipe

Your rating


Reviews 3

  1. 5 Ratings


This recipe was tasty, but the meat was not very tender. I think next time I will let the meat marinate for several hours. The red pepper is a nice compliment to the beef and we had roasted potato's.


So tender and tasty


The flavour was good, but as another reviewer said the meat was tough. The second time I marinated it overnight but the beef was still tough. The third time was the charm: instead of marinating, I browned the cutlets "as is", added all the ingredients except the red pepper into the saucepan, covered, and cooked on low for two hours. I then sauteed the red pepper separately and added it to the cooked steak. I have a feeling the "round steak cutlets" I buy at my supermarket aren't the same that the recipe creator buys, which could be the problem.