Friday, August 22, 2008

Bistec En Cazuela (Steak in Pan?)

Bistec En Cazuela literally means "Steak in Pan" it is a thin cut steak, simmered in a tomato based sauce.

It is pretty tasty, especially with some white rice on the side to soak the sauce and a little raw salad on the side.

Well I've seen many recipes for "Bistec En Cazuela" from many things I've seen no one cooks Cuban food as good and delicious as my grandmother ha ha (well just about any Cuban will say no one cooks Cuban food like my grandmother or mother well I'm just like that, there's is something
about my grandmas food that is so good to me, it is simple and flavorful)

-1 1/2 lbs. really thin cut steak (thinly cut sirloin or other thin cut steak)
6 cloves of garlic mashed to a paste in a mortar or through a garlic press
-juice of 1 green lime
-salt to taste
-1 can tomato sauce diluted with 1 cup water or 3 plump large tomatoes (cut in chunks, then blended in a blender with very little water just enough to blend well or you can grate it on the smallest part of the grater)
-1 green bell pepper minced
-1 onion cut into thin rings
-1 teaspoon of ground cumin
-1/4- 1/2 cup extra-virgin olive oil
-1/2 a bunch of cilantro or parsley washed and minced without stems
(1)Use half of the minced garlic, juice of 1 lime, and salt to season meat, rub it all over and set it aside, now do the rest.
(2)Heat olive oil on medium high heat for a little bit don't let it smoke, add minced bell pepper and onion, stir well, let it cook down for about 5 minutes then add minced garlic and sautéed 1-2 minutes.
(2)Add blended or grated tomato, stir well, add cumin and higher heat to high, let it cook uncovered for about 7 minutes to reduce a bit and turn a deeper red.
(3)Now add meat, submerge in, spoon over sauce and cover well. Bring to boil and let it cook covered 30 minutes until tender, uncover and allow to reduce if you want it thicker or add more water to make it thinner your choice. When done garnish with Cilantro or Parsley.

Please Note: You can cut the onion and the bell pepper all in julienne (long thin strips) I like it like that better but I did it just how my grandmother does it, or you can do it vice versa you finely mince the onion and then just julienne the bell pepper only.

Also if you do not have fresh tomato you can use 1 can 8 oz. of tomato sauce and dilute with 8 oz of water and use that in place.


Marilyn said...

I am very impressed with your blog!
Te escribiré en español para que continues aprendiendo tus raices culturales.
Acabo de poner el recuento de mis vacaciones en mi blog, te invito a que vayas a leerlo y asi conoceras mas sobre tu herencia cultural cubana.
Te prometo la receta de la masa para empanadas. Hoy no tengo mucho tiempo para estar online, pero de seguro la busco y te la mandaré esta semana.
Sabes, conocemos Porto´s Bakery, vamos alla, cada vez que viajamos a LA, aqui en el norte de California no tenemos ni una Cuban Bakery =( por eso he aprendido a hacer muchos de los dulces cubanos.

Nathan said...

Muchas gracias por responderme! Lo voy a agradeser mucho (la receta de empanadas)

... y tambien perdoname por mi español escrito porque lo se que es horrible pero yo nunca aprendi a escriber español en la escuela solo lo aprendi leyendo literatura que mi madre me ensañaba y cosas asi.

Me da mucha pena mi español escrito pero bueno por lo menos sirbe para communication.

Shayla Ortiz said...

Nathan I love your blog! Your step by step instruction, along with pics is awesome. Thanks!!