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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 9.2 g
  • Cholesterol: 75.7 mg
  • Sodium: 381.1 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 26.4 g

View full nutritional breakdown of Bistec en Cazuela (steak in a pot) calories by ingredient
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Bistec en Cazuela (steak in a pot)

Submitted by: BERTA441

Introduction

This is among my many spanish favorites for its' flavor, simplicity, and minimal ingredients. If you have a pressure cooker handy, it'll cook in less than 20 minutes, give or take depending on desired consistency. It goes perfectly with rice or simply vegetables, if you choose. Either way, it will be one of your favorites also. This is among my many spanish favorites for its' flavor, simplicity, and minimal ingredients. If you have a pressure cooker handy, it'll cook in less than 20 minutes, give or take depending on desired consistency. It goes perfectly with rice or simply vegetables, if you choose. Either way, it will be one of your favorites also.
Number of Servings: 8

Ingredients

    4 8-oz sirloin steaks, lean, thin-cut
    3 medium-size potatoes, quartered and peeled
    1 medium onion, chopped
    4 garlic cloves, chopped
    1 tsp oregano, ground
    1/2 tsp cumin, ground
    1 bay leaf, whole
    1/8 green bell pepper, sliced
    1 packet Sazon Goya
    4-oz golden cooking wine
    4-oz tomato sauce
    2 tbsp spanish olives
    salt, to taste
    1 tbsp cooking oil, canola or olive, you choose
    water

Directions

First step is to cut steak in half so as to make 8 servings; set aside.
In the pressure cooker with the stove set to medium, add oil, onions, garlic, pepper, oregano, cumin, bay leaf and tomato sauce so as to create what we call a "sofrito", saute for 2 to 3 minutes or until desired consistency. Now add the steak for another 2 minutes. Now goes the potatoes, cooking wine, olives, enough water to cover both potatoes and steaks, Sazon packet and salt. Stir thoroughly and if you feel you want to add a little bit more of any one ingredient, feel free. Now cover the pressure cooker, once it starts to make noise, lower the heat to medium low for 10 minutes. After 10 minutes have passed and the pressure is all gone, remove the lid and check the consistency. If you added enough water to cover the ingredients, it may be a little runny; if so, give it another 10 minutes for desired consistency. It make 8 4-oz. servings and it goes perfectly with the rice. Savor and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user BERTA441.






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Member Ratings For This Recipe

  • Have you tried making this in a cazuela or only in a pressure cooker? I'm wondering if you know roughly how long it would take to cook in a cazuela (I'm going to try it tomorrow). - 3/1/13

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  • This has become my favorite Cuban dish. I used my pressure cooker which made the steaks very tender. I didnot use Sazon, tomato sauce nor the olives. I did add about 1/4c of olive oil and a dash of fennel and it made it's own delicious sauce. It was served with rice. - 8/22/11

    Reply from BERTA441 (8/23/11)
    I'm glad you enjoyed it. I personally have never worked with fennel before. I'm going to have try it next time.


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