Recipe by HANZOtheRAZOR
"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."
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beef sirloin steak, sliced thinly across the grain
1 (.18 ounce) packet
white onions, sliced into rings
distilled white vinegar
Very authentic tasted like my mothers. I felt the marinade was not a enough so I added two cups of broths and 2/3 cup of vinegar.
We couldn't eat this!! The taste was AWFUL!!! We couldn't stand the smell too!!!!
Loved this! The broth was the best part. I doubled the recipe and served with white rice, cilantro, limes, hotsauce and tortillas (to sop up the juice). I will be making this again and next time plan on trying the tostones with it. I also wanted to mention that I made this in the slow cooker; after marinating I placed everything in the slow cooker on high for 4 hours and it was so tender and flavorful. When I walked in the door after work I was drooling. Thanks for sharing this yummy recipe!
my hubby is puerto rican and he doesnt cook so I'm looking for recipes for him. he loved it!! thank you so much for this recipe!
Authentic, delicious, and fast! In the morning, I just put all of the ingredients in a plastic container. Then when it was time to make dinner, I poured the entire meal into a pot & cooked for about an hour. I didn't have any beef stock, so I used water & chicken bullion. It was delicious! I served it with white rice & the entire family loved it. Thanks for a great recipe!!
Very easy to make. Meat was very moist. I cut a london broil that I didn't have time to grill. The only downside was that the vinegar gave it such a tangy taste. I had to add a pinch or two of sugar to calm the taste down. It worked though. I served it over rice. Not a spoonful left in the pan so I think it went over well!
This is one of my favorite dishes EVER! I love garlic so I always add a bunch more than called for. Sometimes I also add a bay leaf in there while it is simmering. Using sirloin ensures that your meat will be tender but traditionally cubed steak is used. Sirloin has a better texture though!!! I highly recommend it! (Serve with arroz blanco and tostones)
This is my favorite meal that my grandmother makes. I wasn't sure if this was the same recipe she uses because she doesn't use beef stock, she uses water instead. She also uses cube steak because it "soaks" up the marinade better. Aside from that, the smell and taste was the SAME! I will be making this again and again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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