Portuguese Beef And Onions - {Bifes De Cebolada} Recipe - Cooking Index
Portuguese Beef And Onions - {Bifes De Cebolada} Recipe - Cooking Index
Both Portuguese and Spanish cooks have always used olive oil extensively in their cooking. When as little is used as in this recipe, which helps cut down the fat, the author recommends using top quality extra virgin olive oil. Its flavor makes a difference.
Type: Meat| 1 lb | 454g / 16oz | Beef tenderloin - cut thin slices |
| 2 teaspoons | 10ml | Olive oil or butter |
| 3 | Onions - thinly sliced | |
| 2 | Garlic cloves - minced | |
| 1 lb | 454g / 16oz | Tomatoes - peeled, seeded, |
| And chopped | ||
| 1 teaspoon | 5ml | Finely-chopped parsley |
| 1 | Bay leaf | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Chopped fresh cilantro or parsley |
In nonstick skillet, heat olive oil over medium-high heat. Saute beef slices for 2 minutes. Add onion slices, garlic, tomatoes, parsley, and bay leaf. Season to taste with salt and pepper. Heat to simmering. Cover and cook for 30 minutes.
When too much liquid from the tomatoes builds up, remove the lid and allow it to evaporate.
Garnish with cilantro.
This recipe yields 6 servings. Serving size: 1/6 recipe.
Exchanges Per Serving: 2 Lean Meat, 1 Vegetable.
Nutrition Facts: Calories 156; Total Fat 7g; Saturated Fat 3g; Cholesterol 41mg; Sodium 61mg; Potassium 457mg; Carbohydrate 7g; Protein 17g.
Source:
American Diabetes Association at http://www.diabetes.org
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