Bistec Encebollao The Best Recipes

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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."

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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H55M

• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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