Portuguese Beef and Onions Bifes De Cebolada
Savor the comforting flavors of Portugal with this traditional Portuguese Beef and Onions (Bifes de Cebolada) recipe. Tender beef steaks are seared to perfection, then simmered in a rich, aromatic sauce made with sweet golden onions, garlic, smoky paprika, and a splash of white wine. The addition of bay leaves and tomato paste enhances the depth of flavor, making every bite irresistible. This one-pan dish is easy to prepare yet deeply satisfying, perfect for serving over fluffy rice, boiled potatoes, or with crusty bread to soak up the luscious sauce. With just 15 minutes of prep time, this hearty, homestyle recipe is your ticket to a comforting Portuguese feast.
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Recipe Information
Ingredients
- 500 grams beef steaks (sirloin or rump)
- 3 tablespoons olive oil
- 3 medium onions
- 3 garlic cloves
- 1 teaspoon paprika
- 2 bay leaves
- 125 milliliters white wine
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the beef steaks with half the salt and black pepper on both sides. Set aside to marinate while you prepare the other ingredients.
Peel the onions and slice them into thin rings. Mince the garlic cloves.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.
Add the beef steaks in batches, searing them for 1-2 minutes on each side until browned. Remove the steaks from the skillet and set them aside.
In the same skillet, lower the heat to medium and add the sliced onions. Cook them for 5-7 minutes, stirring occasionally, until they become soft and slightly golden.
Add the minced garlic, paprika, and bay leaves to the onions. Stir well to combine and cook for another minute until fragrant.
Deglaze the pan by pouring in the white wine and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Stir in the tomato paste, remaining salt, and black pepper. Mix well to coat the onions evenly with the sauce.
Return the seared steaks to the skillet, nestling them into the onion mixture. Reduce the heat to low, cover, and let the dish simmer for 20-25 minutes, allowing the flavors to meld and the beef to become tender.
Remove the bay leaves, taste the sauce, and adjust seasoning if needed.
Garnish with freshly chopped parsley (if using) and serve hot with rice, boiled potatoes, or crusty bread.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2668 mg | 116% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.6 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
