Bistec Encebollao (Puerto Rican Steak and Onions)

Bistec Encebollao, White Rice, Garlic Sauce an empanada and Tostones

 

This is a great meat dish full of vinegar flavor with a tasty gravy and could not be any easier to make. Serve over plain white rice, the salt was slapped from hand as I was about to season the rice and I found out why once I tasted this dish. 

  

Bistec Encebollao  

2 pounds beef steak, thinly sliced   * 

½ cup olive oil 

2 tablespoons minced garlic 

dash dried oregano leaves 

2 large white onions, sliced in rings 

¼ cup distilled white vinegar 

1½ cups water   ** 

1 tsp. salt 

* I used cube steak instead of going through the trouble of slicing steak, comes out great 

** I didn’t want this to be watered down so I only used 3/4 cup of water figuring I could always add more water during cooking if the flavor was too strong 

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1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use). 

2. Dump contents of bag in a heavy skillet * and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty. 

* I dumped all ingredients into a large dutch oven ( a large pot can be used as well) 

Serve with white rice and tostones with garlic sauce