Beef Round Steak Recipes Puerto Rican Style at Christine Scheerer blog

Beef Round Steak Recipes Puerto Rican Style. Stir in tomato sauce and sofrito. Add 1 tbsp of olive oil, the sofrito, and the marinated beef. In a large bowl, combine the cubed steak, adobo seasoning, sazon with annatto, salt, black pepper, and dried oregano. Refrigerate and let marinate for at least 30. Place in a ziplock bag with remaining ingredients and combine. Season the steaks generously with adobo, salt and pepper. Once it is browned, add the rest of the marinade along with 1.5 cups of water and cook covered for 5 minutes. Then remove the onions from the skillet. Squeeze out excess air, and seal the bag. Now add the meat and the onions to the skillet. Add the cube steak to the bowl with the marinade, mix well to coat the meat evenly, and cover. Add the sofrito to the skillet and cook for 1 minute. Then add the tomato sauce, water, bay leaves and olives. Combine steak, onions, beef stock, olive oil, vinegar, garlic, sazón seasoning, salt, and oregano in a large resealable bag; Toss to coat steak with marinade.

In a large bowl, combine the cubed steak, adobo seasoning, sazon with annatto, salt, black pepper, and dried oregano. Squeeze out excess air, and seal the bag. Then remove the onions from the skillet. Refrigerate for a minimum of 2 hours, or overnight. Heat up 2 tbs of olive oil in a large skillet over medium heat. Toss to coat steak with marinade. Then add the tomato sauce, water, bay leaves and olives. Heat a dutch oven or caldero over medium heat. Heat oil in skillet on medium high heat and quickly sear the steak without marinade on both sides. Now add the meat and the onions to the skillet.

Puerto Rican Bistec Encebollado Kitchen Gidget

Beef Round Steak Recipes Puerto Rican Style Then remove the onions from the skillet. Heat oil in skillet on medium high heat and quickly sear the steak without marinade on both sides. Combine steak, onions, beef stock, olive oil, vinegar, garlic, sazón seasoning, salt, and oregano in a large resealable bag; Place in a ziplock bag with remaining ingredients and combine. Transfer contents of bag to a large deep skillet; Season the steaks generously with adobo, salt and pepper. Then add the tomato sauce, water, bay leaves and olives. Heat up 2 tbs of olive oil in a large skillet over medium heat. Toss to coat steak with marinade. In a large bowl, combine the cubed steak, adobo seasoning, sazon with annatto, salt, black pepper, and dried oregano. Refrigerate for a minimum of 2 hours, or overnight. Now add the meat and the onions to the skillet. Once it is browned, add the rest of the marinade along with 1.5 cups of water and cook covered for 5 minutes. Add the cube steak to the bowl with the marinade, mix well to coat the meat evenly, and cover. Then remove the onions from the skillet. Add 1 tbsp of olive oil, the sofrito, and the marinated beef.