Bistec con Papas

5 from 1 vote

Bistec con Papas (Steak and Potatoes) are smothered in a delicious sauce, topped with onions, peppers and loaded with creamy slices of potatoes.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 534kcal

Author: Catherine Arena

Ingredients

2 lbs cube steaks rinsed under cool water
2 potatoes peeled and cut into ½ inch slices
4 roma tomatoes rinsed and quartered
1 onion sliced or cut into strips
1 red bell pepper rinsed and cut into strips
1 green, orange or yellow bell pepper rinsed and cut into strips
1-3 chiles canned jalapeños or serrano peppers optional
handful fresh cilantro rinsed and chopped
4 oz tomato sauce
1 cup beef broth or 1 beef bouillon plus one cup of water
1 12oz light beer
3 tablespoon sofrito
3 cloves garlic pureed or finely minced
adobo sprinkled
1 bay leaf
2 tablespoon oil
½ teaspoon salt or to taste
½ teaspoon black pepper

Instructions

Rinse the cube steaks under cool water.
Then lay them on a plate and sprinkle adobo on both sides.
Note: If you have never used adobo before, be careful not to smother the steaks in the adobo, as adding too much will produce salty steaks. You want to simply sprinkle steaks on both sides.
Add the steaks to a mixing bowl. Top them with the onions, garlic, bay leaf, sofrito, beer, salt and pepper. Marinate the steaks for at least one hour.
Note: When ready to cook steaks, do not discard marinade
In a large deep skillet or pot, add the oil over medium-high heat.
When the oil is heated through, remove a few steaks from the marinade and add a few steaks at a time to the skillet.
Sear the steaks on both sides.
Note: Do not overcrowd the pan you are searing the steaks in. Overcrowding will lower the heat in skillet and the steaks will boil instead of brown.
Repeat until all the steaks are done.
Once done, remove the steaks from the pan (pot) and set them aside.
Add the tomatoes, onions, and bay leaf that were sitting in the marinade, stir and cook for 5 minutes.
Add the rest of the marinade the steaks were sitting in, plus the tomato sauce, beef stock, half of the peppers, salt and pepper to taste and stir.
If you are using a chile pepper (optional) add now as well.
Add the cube steaks on top of the sauce.
Add the rest of the peppers on top of steaks and cover the pot. Lower heat slightly and cook steaks for 1 hour.
After cooking the steaks for an hour, add the potatoes and cook for another 20-30 minutes or until the potatoes are fork-tender.
The steaks are done. Serve with a side of arroz blanco (white rice) or yellow rice (arroz amarillo).

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