Portuguese braised steak & onions

Name: Portuguese braised steak & onions
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 4 braising steaks, about 200g 8oz each; 4 Tbsps red wine vinegar; 3 onions, finely sliced; 3 garlic cloves, finely chopped; 1 teaspoons paprika; 100 milliliters red wine; 400 grams chopped tomato; 1 teaspoon tomato purée; 2 bay leaves; 1 serving chopped coriander, to serve

If you want to add more gluten free and dairy free recipes to your recipe box, Portuguese braised steak & onions might be a recipe you should try. This recipe serves 4. One serving contains 626 calories, 48g of protein, and 39g of fat. A mixture of garlic cloves, paprika, onions, and a handful of other ingredients are all it takes to make this recipe so delicious. It works best as a main course, and is done in roughly 2 hours and 35 minutes. It will be a hit at your valentin day event. Users who liked this recipe also liked Portuguese-Style Braised Peas with Eggs, Portuguese Style Steak, and White-braised Onions—Glazed Onions.

Instructions

Heat oven to 140C/120C fan/gas

Equipment you will use

Oven

Heat half the oil in a shallow casserole dish. Brown the steaks well on each side, then remove from the pan. Splash the vinegar into the pan and let it bubble and almost evaporate.

Ingredients you will need

Vinegar

Steak

Cooking Oil

Equipment you will use

Casserole Dish

Frying Pan

Add the rest of the olive oil and the onion, and gently fry on a medium heat for 10-15 mins until softened and starting to colour.

Ingredients you will need

Olive Oil

Onion

Once the onion has softened, stir in the garlic and the paprika. Cook for 1 min more, tip in the red wine and chopped tomatoes, then stir through the tomato pure and bay leaves. Season, pop the steaks back into the pan, then cover and place in the oven for 2 hrs, stirring halfway through and adding a splash of water if needed. Cook until the meat is very tender. The stew can now be cooled and chilled for 2 days and reheated or frozen for up to 3 months. To serve, scatter with coriander.

Ingredients you will need

Bay Leaves

Coriander

Red Wine

Tomato

Paprika

Garlic

Steak

Onion

Water

Meat

Pop

Equipment you will use

Oven

Frying Pan

Equipment

Oven

Casserole Dish

Frying Pan

Ingredients

Servings:

2Tbsps

olive oil 4

braising steaks, about 200g 8oz each 4Tbsps

red wine vinegar 3

onions, finely sliced 3

garlic cloves, finely chopped 1teaspoons

paprika 100milliliters

red wine 400grams

chopped tomato 1teaspoon

tomato purée 2

bay leaves 1serving

chopped coriander, to serve

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.