Bistec Encebollao

Bistec Encebollao

“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

Original recipe makes 6 servings

2 pounds beef sirloin steak, sliced thinly

½ cup olive oil

2 tablespoons minced garlic

1 pinch dried oregano

1 .18 ounce packet of season seasoning

2 large white onions, sliced into rings

¼ cup distilled white vinegar

1 teaspoon salt

 

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.