Ranchera Steak With Fried Egg - Bistec a Caballo

Pesto lover's Note:

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. I had this dish in Ecuador and loved it! It's a big hit with my family. 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!

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 ranchera steaks , sliced thin
• 2 tablespoons olive oil
• 2 large onions , sliced
• 2 teaspoons garlic , minced, tsp
• 2 -3 large fresh tomatoes , chopped
• ½ cup fresh cilantro , sliced
• 2 teaspoons beef bouillon , knorr rib flavor
• 2 tablespoons chili sauce
• ½ cup water
• 2 teaspoons cajun seasoning
• 1 teaspoon oregano
• 4 eggs , fried

Directions:

1. 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.
2. Season both sides of meat with cajon seasoning and place meat over onion mixture in pan.
3. 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.
4. Serve with fried egg on top, next to white rice.

Reviews

[Chef #219935]

Bistec a Caballo translates as Beef Steak of Horse. Perhaps you should rename the dish.