How to make Puertorican Bistec Encebollado(Steak and Onions)

Today's episode is one of my favorite puerto rican dishes. Bistec encebollado ( Steak and onions). It's usually seved with white rice. It's very simple to put together, but it takes a while to cook. You want the beef to be nice and tender, and the onions to be crunchy.I love to serve this with habichuelas guisadas(stewed beans)

For the bistec encebollado the ingredients are:
2lbs of cubed steak ( If you can't find cubed steak, buy small steaks and ask the butcher to pass it thru the tenderizing machine twice)
6 cloves garlic
Olive oil
Meat tenderizer without seasoning
Oregano
Cumin
Onion powder
Adobo Goya
1/4 cup vinegar
2 large white onions, cut in rounds
Canola oil
2 cups water

For the White rice:

2 cups white long grain rice
21/4 cup water
salt to taste
Canola oil

For the Habichuelas Guisadas(stewed beans)
1 can (16oz) pink or red beans
4 oz tomato sauce
2 tblsp or 2 cubes sofrito
Cumin
Oregano
1 pkg Sazon Knorr
1 pkg Ham seasoning

Buen Provecho!

You can follow me on Facebook
  / sweetsandbeyond  
or Instagram
  / sweetsandbeyondfl  

***Mailing Address***
P.O Box 721534
Orlando, FL 32872-1534





















Produced by Sweetsandbeyond ©2013 all rights reserved All embeds must live link to Sweets and Beyond's channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.