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Bistec Encebollao
Recipe Description
A staple in Puerto Rican cooking. I score big points with
DH when I cook this.
Preparation Steps:DH when I cook this.
Level of Difficulty:Easy
Time Needed:
Ingredients:Ingredients
2 pounds beef sirloin
steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons
minced garlic
1 pinch dried
oregano
1 (.18 ounce)
packet sazon
seasoning
2 large white onions,
sliced into rings
1/4 cup distilled
white vinegar
1 cup beef stock
1 teaspoon salt
Serves:2 pounds beef sirloin
steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons
minced garlic
1 pinch dried
oregano
1 (.18 ounce)
packet sazon
seasoning
2 large white onions,
sliced into rings
1/4 cup distilled
white vinegar
1 cup beef stock
1 teaspoon salt
Directions:Directions
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.
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.
