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

1. Have the butcher flatten the steaks, or possibly do it yourself with a meat cleaver.
2. Season to taste with salt and pepper on both sides.
3. Place in a bowl and pour in the orange juice.
4. Cover, and chill overnight, turning once or possibly twice.
5. Lift the steaks out of the marinade.
6. Reserve the marinade.
7. Heat the vegetable oil in a heavy frying pan and saute/fry the onions and garlic with the oregano.
8. When the onions are tender, but not browned, push them to one side and saute/fry the steaks till lightly browned on both sides.
9. Add in the marinade and beef stock.
10. Cover and cook till the steaks are tender.
11. Serves 6.

salt, lemon juice, vegetable oil, onions, garlic, oregano, beef stock

Taken from cookeatshare.com/recipes/bistec-en-cazuela-24126 (may not work)