BISTEC ENCEBOLLAO

Bistec Encebollao image

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.

Provided by HANZOtheRAZOR

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Steps:

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.
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.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g