Bistecencazuela Recipes

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BISTEC EN CAZUELA



Bistec En Cazuela image

Make and share this Bistec En Cazuela recipe from Food.com.

Provided by Yesi09

Categories     Steak

Time 35m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 15

1/4 cup cooking oil
1 large onion, sliced
1/2 large green bell pepper, sliced
3 -4 garlic cloves, minced
8 ounces tomato sauce
2 tablespoons tomato paste
1 cup sauvignon blanc wine
2 bay leaves
1 teaspoon powdered oregano
1/2 teaspoon powdered cumin
1 teaspoon salt
ground pepper
1 cup water
4 round steaks, about 1/4 inch thick
salt and pepper

Steps:

  • Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
  • Add tomato sauce and puree. Stir well bring the heat to medium high.
  • When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
  • Add the cup of wine and mix well.
  • Add the oregano and cumin powders and the bay leaves.
  • Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
  • Spray the bottom of a heavy Dutch oven with Pam.
  • Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
  • Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
  • Cook 20 minutes after the pressure is obtained.
  • Serve with white rice.

Nutrition Facts : Calories 294.1, Fat 16.5, SaturatedFat 2.5, Sodium 951.7, Carbohydrate 28.7, Fiber 12.9, Sugar 6.5, Protein 4.6

STEAK IN SAUCE - CUBAN BISTEC EN CAZUELA RECIPE - (5/5)



Steak in Sauce - Cuban Bistec en Cazuela Recipe - (5/5) image

Provided by á-73495

Number Of Ingredients 13

Ingredients:
6 palomilla steaks OR round tip steak - tenderized
2 garlic cloves
1 sour orange
1 onion
1 green pepper
3 tablespoons of oil
1 teaspoon of salt
1 bay leaf
oregano
cumin
1/4 cup of tomato sauce
1/4 cup of dry wine

Steps:

  • Combine the pressed garlic, sour orange juice, sliced onions with the steak, and leave covered in the fridge for thirty minutes. Heat the oil in a pan and lightly sear the steak. Add the onions and garlic afterward until they're a little cooked. Add the sour orange marinade liquid as well as the rest of the ingredients (bay leaf, oregano, cumin, tomato sauce, and dry wine.) Cover the pan and simmer on low for thirty minutes. If there's still a lot of liquid left, add more time to the simmer. Serve with white rice, avocado, tostones, or all of the above.

BISTEC EN CAZUELA (STEAK IN A POT)



Bistec en Cazuela (steak in a pot) image

This is among my many spanish favorites for its' flavor, simplicity, and minimal ingredients. If you have a pressure cooker handy, it'll cook in less than 20 minutes, give or take depending on desired consistency. It goes perfectly with rice or simply vegetables, if you choose. Either way, it will be one of your favorites also.

Categories     Beef/Pork     Spanish     Spanish Beef/Pork     Dinner     Beef/Pork Dinner

Yield 8

Number Of Ingredients 15

4 8-oz sirloin steaks, lean, thin-cut
3 medium-size potatoes, quartered and peeled
1 medium onion, chopped
4 garlic cloves, chopped
1 tsp oregano, ground
1/2 tsp cumin, ground
1 bay leaf, whole
1/8 green bell pepper, sliced
1 packet Sazon Goya
4-oz golden cooking wine
4-oz tomato sauce
2 tbsp spanish olives
salt, to taste
1 tbsp cooking oil, canola or olive, you choose
water

Steps:

  • First step is to cut steak in half so as to make 8 servings; set aside.
  • In the pressure cooker with the stove set to medium, add oil, onions, garlic, pepper, oregano, cumin, bay leaf and tomato sauce so as to create what we call a "sofrito", saute for 2 to 3 minutes or until desired consistency. Now add the steak for another 2 minutes. Now goes the potatoes, cooking wine, olives, enough water to cover both potatoes and steaks, Sazon packet and salt. Stir thoroughly and if you feel you want to add a little bit more of any one ingredient, feel free. Now cover the pressure cooker, once it starts to make noise, lower the heat to medium low for 10 minutes. After 10 minutes have passed and the pressure is all gone, remove the lid and check the consistency. If you added enough water to cover the ingredients, it may be a little runny; if so, give it another 10 minutes for desired consistency. It make 8 4-oz. servings and it goes perfectly with the rice. Savor and enjoy!

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

BISTEC ENCEBOLLAO



Bistec Encebollao image

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.

Provided by HANZOtheRAZOR

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h55m

Yield 6

Number Of Ingredients 9

2 pounds beef sirloin steak, sliced thinly across the grain
½ cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
¼ cup distilled white vinegar
1 cup beef stock
1 teaspoon salt

Steps:

  • In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
  • When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 6.3 g, Cholesterol 80.7 mg, Fat 32.1 g, Fiber 1.1 g, Protein 26.4 g, SaturatedFat 8.1 g, Sodium 586.5 mg, Sugar 2.6 g

CAZUELA



Cazuela image

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

6 chicken drumsticks or thighs
3 cups cubed peeled butternut squash (1-inch cubes)
6 small potatoes, peeled
6 pieces of fresh or frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
3 cans (14-1/2 ounces each) chicken broth
Hot cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

Steps:

  • In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.

CAZUELA DE VACA (BEEF AND PUMPKIN STEW)



Cazuela de Vaca (Beef and Pumpkin Stew) image

This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

Provided by damasio

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef roast
1 (32 ounce) carton beef broth
2 cups water
¼ cup polenta (coarse or fine)
8 red potatoes, cut in half
1 onion, quartered
1 ½ pounds slice of pumpkin (calabaza)
2 ears corn, cut into thirds
1 carrot, cut into 1/2 inch slices
1 small red bell pepper, seeded and cut into 1 inch pieces
1 stalk celery, cut into chunks
1 leek, split in half, then cut into 1/2-inch pieces
1 teaspoon minced fresh oregano
¼ teaspoon mild paprika
salt and pepper to taste
½ cup coarsely chopped cilantro leaves (lightly packed)

Steps:

  • Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
  • Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
  • Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g

CAZUELA- CHILEAN CHICKEN STEW



Cazuela- Chilean Chicken Stew image

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

Provided by darthlaurie

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 chicken drumsticks or 6 chicken thighs
1 butternut squash, peeled and cut into 1- inch cubes
6 small potatoes, peeled
6 pieces of fresh corn on the cob (2 inches each) or 6 pieces frozen corn on the cob (2 inches each)
3 carrots, cut into 1-inch chunks
4 (10 3/4 ounce) cans chicken broth
2 cups hot cooked rice
hot pepper sauce
salt and pepper
minced fresh cilantro

Steps:

  • In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
  • Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.

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