Sovre Barriga

Sovre Barriga

9

"This is a Colombian dish that my Mother-in-law taught me. Her version is a little different, but I changed it to suit my busy family's lifestyle. Make rice and serve the gravy on top. It's delicious!"
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Ingredients

1 h servings 358 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a pressure cooker and brown meat on both sides. Add onions, tomatoes, potatoes and garlic. Pour in broth and beer, and bring to a boil over medium-high heat. Place top on securely, and put pressure disc on top.
  2. Cook in pressure cooker 35 minutes. Turn off and wait for pressure to release.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

I've been following this recipe for years - and thought I should add my reveiw.... my husband is from Colombia also, and says that this tastes just like his mom used to make. My whole family lo...

Most helpful critical review

This was ok. I like the idea but it needs a bit more flavor. I'm not very good at this kind of thing, but maybe some cumin & chile powder to spice it up a bit. Any suggestions anyone? I woul...

I've been following this recipe for years - and thought I should add my reveiw.... my husband is from Colombia also, and says that this tastes just like his mom used to make. My whole family lo...

I have made this several times in my pressure cooker. Any meat cooked in the pressure cooker is tender - and this is a nice blend of potatoes/onions with a sauce. The sauce is thin - but is rea...

You can also cook the flank and after it is tender put in the oven for 20 minutes. I just want to add that the real name of this is Sobrebarriga (with B and all together)

My son made this for his Spanish class project & it was the definite hit of the class!!! Everyone raved about how good it was! We don't have a pressure cooker & were making too much to go in th...

This was ok. I like the idea but it needs a bit more flavor. I'm not very good at this kind of thing, but maybe some cumin & chile powder to spice it up a bit. Any suggestions anyone? I woul...

This was very good. I tried lowing the sodium by eliminating the salt, but it is too bland without it. So I would not reccomend skipping the salt. When I added a touch it was wonderful. I do not...

Such a weird combination, but the end result is so good. The whole family liked it.

The flavor was great! I used cooking onion since I didn't have red. I used bouillion since I didn't have beef broth. The flank steak fell apart but still needed to be cut across the grain to m...

This is pretty close to my recipe. I've been making for years. I grew up in Colombia. My husband is Colombian.