Bisté en Cazuela a la Criolla

Name: Bisté en Cazuela a la Criolla (Casseroled Beefsteak, Creole Style)
Yield: Serves 6
Cuisine: Cuba
Ingredients: sprig fresh coriander; Bay leaf; 3 tablespoons dry red wine, or red wine vinegar; ½ pint beef stock; 2 cloves garlic, crushed; 3 tablespoons lime or lemon juice; 2 teaspoons salt; ½ teaspoon freshly ground pepper; 6 small steaks such as rump, round or sirloin, each weighing about 8 oz.; 3 tablespoons lard, or vegetable oil; 6 medium tomatoes, peeled seeded and pushed through a sieve; 1 onion, finely sliced; 1 fresh hot pepper, left whole; 1 green bell pepper, seeded and chopped

Casseroled Beefsteak, Creole Style

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

6 small steaks such as rump, round or sirloin, each weighing about 8 oz.
2 teaspoons

Americas
Cuba
Main course
Caribbean
Gluten-free

Method

Season the steaks with the salt, pepper, garlic and lime juice and allow to stand for an hour or two. At the end of that time, lift out of the seasonings, pat dry and reserve any juices.

Heat the lard or oil in a heavy frying pan and sauté the steaks, one by one, on both sides until lightly browned. Transfer to a casserole, preferably earthenware*.