Portuguese Braised Steak and Onions
This traditional Portuguese dish features braising steak cooked slowly with onions, garlic, and paprika in a sauce of red wine and tomatoes. The long, gentle cooking yields incredibly tender meat. While often paired with fried potatoes or rice, it is equally delicious served over creamy mashed potato. The finished stew can be garnished with fresh coriander for a vibrant finish.
Ingredients
- 2 tbsp olive oil
- 4 braising steaks about 200g/8oz each
- 4 tbsp red wine vinegar
- 3 onions finely sliced
- 3 garlic cloves finely chopped
- 1/2 tsp paprika
- 100ml red wine
- 400g can chopped tomato
- 1 tsp tomato purée
- 2 bay leaves
- chopped coriander to serve
Method
- Set your oven to 140C/120C fan/gas 1. Warm half the olive oil in a shallow casserole. Sear the steaks thoroughly on both sides, then transfer them from the dish. Pour the red wine vinegar into the dish, allowing it to bubble and reduce almost completely. Add the remaining oil and the sliced onions, cooking them gently for 10-15 mins until they soften and begin to take on colour.
- After the onions have softened, mix in the chopped garlic and paprika. Cook for 1 min more before adding the red wine and chopped tomatoes. Stir through the tomato purée and bay leaves. Season, return the steaks to the dish, cover it, and place in the oven for 2 hrs, stirring halfway and adding a little water if necessary. Cook until the meat is very tender. The stew can be cooled and kept chilled for 2 days or frozen for up to 3 months. To serve, finish with a scattering of chopped coriander.
Nutrition (per serving)
Calories430 kcal
Fat23 g
Saturates8 g
Carbs11 g
Sugars8 g
Fibre2 g
Protein44 g
Sodium184 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineportuguese
