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Onion Sauce Steaks

Today's recipe is another Portuguese classic. We call it "Bifes de Cebolada" and you can probably find it in any traditional Portuguese restaurant. I used a recipe from "Culinária Portuguesa". This was the first time that I made it in Denmark because until now, I couldn't seem to find steaks with the right thickness. I didn't think twice when I actually found them. The sweetness of the onions brings out your gluttonous self and you just can't stop eating. 


Ingredients

  • 4 steaks (1-2cm/0.5-1in thick)
  • 2 big onions
  • 2 garlic cloves
  • 1dl (1/2 cup) white wine
  • 50g (1/2 stick) butter 
  • 1 tablespoon olive oil
  • salt, pepper, white wine (for the sauce) q.s.

Instructions

Start by punching your steaks with a closed fist.


Season with salt and pepper.


Place the steaks in a bowl and add 1dl (1/2 cup) of wine.


Let the steaks rest for 2 to 3 hours. 
Slice the onions finely, making half rings (I used a food processor but you can do it by hand).


Chop the garlic and saute the onions and the garlic in the butter with the olive oil (so that the butter doesn't burn).


After 15-20 minutes, the onions will turn golden. Remove the onions from the pan and keep them.


Fry the steaks in the remaining fat.


Since the steaks are really thin it only takes 3-4 minutes to cook. When the steaks are done, add the onions and some wine (enough to make the sauce).


Season with a bit of salt and pepper. Scrape the bits off the pan and the sauce will turn brown. Cook the sauce until the taste of wine disappears.


And it's done! I served the steaks with peas, but a more classic way would be to serve it with mashed potatoes or french fries.



For a print friendly version visit this recipe at my Recipes page.

1 comment:

  1. Season the beef first then use cling film (a.k.a. plastic wrap) and a frying pan for the first step instead of a closed fist; you'll be able to press uniformly a larger area, get the seasoning deep in the meet and swing a freaking pan like in Left4Dead! It's a win/win situation really :p

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