Portuguese Beef & Onions
Bifes de Cebolada (Portuguese)
6 servings/Serving size: 1/6 recipe
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.
1 lb beef tenderloin, cut into thin slices
2 tsp olive oil or butter
3 onions, thinly sliced
2 garlic cloves, minced
1 lb tomatoes, peeled, seeded, and chopped
1 tsp finely chopped parsley
1 bay leaf
Salt and freshly ground black pepper
Chopped fresh cilantro or parsley
- In nonstick skillet, heat olive oil over medium-high heat.
- Sauté 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.