Prep 5 mins
Cook 45 mins
Braised beef with juicy gravy and fried egg on top. If you can't find Ranchera steaks, try a latin meat market. If you use another kind of steak, try a very thinly sliced chuck steak. You may have to cook it longer for it to be tender. Added later: I see that the Spanish name of this dish is raising a few eyebrows. I gave the Spanish name so that someone familiar with the dish can find it. It has nothing to do with horse, just as a hotdog has nothing to do with dog. Try it - you'll like it!
- 4 ranchera steaks, sliced thin
- 2 tablespoons olive oil
- 2 large onions, sliced
- 2 teaspoons garlic, minced, tsp
- 2 -3 large fresh tomatoes, chopped
- 1⁄2 cup fresh cilantro, sliced
- 2 teaspoons beef bouillon, knorr rib flavor
- 2 tablespoons chili sauce
- 1⁄2 cup water
- 2 teaspoons cajun seasoning
- 1 teaspoon oregano
- 4 eggs, fried
- In a large chicken fryer pan, saute onions in olive oil for about 20 minutes- until soft and starting to brown at edges. Add garlic and tomatoes.
- Season both sides of meat with cajon seasoning and place meat over onion mixture in pan.
- Mix chili sauce, water, boullion and oregano and pour over meat. Cook covered for about 30-40 minuted on medium low heat, turning the meat over half way through cooking time. Add chopped cilantro and stir. Cook 5 minutes more.
- Serve with fried egg on top, next to white rice.
Bistec a Caballo translates as Beef Steak of Horse. Perhaps you should rename the dish.