Bistec En Cazuela Recipe
- 6 sm. steaks, such as rump or possibly round
- Salt, freshly grnd pepper
- 3 tbsp. lemon juice
- 4 tbsp. vegetable oil
- 3 med. onions, finely sliced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/4 c. beef stock, from 1 beef bouillon cube
- Have the butcher flatten the steaks, or possibly do it yourself with a meat cleaver.
- Season to taste with salt and pepper on both sides.
- Place in a bowl and pour in the orange juice.
- Cover, and chill overnight, turning once or possibly twice.
- Lift the steaks out of the marinade.
- Reserve the marinade.
- Heat the vegetable oil in a heavy frying pan and saute/fry the onions and garlic with the oregano.
- When the onions are tender, but not browned, push them to one side and saute/fry the steaks till lightly browned on both sides.
- Add in the marinade and beef stock.
- Cover and cook till the steaks are tender.
- Serves 6.
salt, lemon juice, vegetable oil, onions, garlic, oregano, beef stock
Taken from cookeatshare.com/recipes/bistec-en-cazuela-24126 (may not work)