Dinner

Mom Duarte's Beef de Cebolada is for Dinner.

Mom Duarte's Beef de Cebolada takes 30 minutes to prepare.

Mom Duarte's Beef de Cebolada takes 15 minutes to cook.

Mom Duarte's Beef de Cebolada makes 4 servings.

The ingredients for Mom Duarte's Beef de Cebolada are:

4 - 6 cloves of Garlic, peeled & sliced
12 - 16 Bay leaves
Pepper to taste
4 6-oz Fast-Fry Flank Steaks
1 medium Onion, sliced
3-4 canned Tomatoes (approx. 1/2 can), crushed
1/4 cup Olive Oil (Extra light, Extra Virgin)
2 - 3 tablespoons Margarine (Becel RSF)
Salt to taste

Here is how you make Mom Duarte's Beef de Cebolada:

Lay Bay leaves on a large platter or tray. Lay steaks on top of the bay leaves so that one side of the steaks are completely covered by the bay leaves. Lay garlic slices over steaks on the other side so the garlic almost completely covers the other side of the steaks. Let sit for 15 - 20 minutes to marinade. .Cook onion slices, and 2 - 3 tomatoes & about 1/2 cup of the juice from a can of tomatoes, 1/4 cup olive oil, and 2 -3 tablespoons of margarine. Cook mashed tomatoes until onions are soft. Remove bay leaves from steaks & discard. Add steaks & garlic and cook until meat is cooked. When almost done add salt to taste. .Serve steaks and pour sauce from pan over steak. .Mom Duarte always served this dish with home-made french fries cooked in Corn Oil (not the standard vegetable oil... the difference in the taste just by changing the oil is AMAZING!) MMMMMMMMM Good! You could also serve with rice or potatoes..Serves 4Number of Servings: 4Recipe submitted by SparkPeople user CARLEYCOPPER66.

The nutritional information for Mom Duarte's Beef de Cebolada is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 441.5

• Total Fat: 30.5 g
• Cholesterol: 85.1 mg
• Sodium: 285.0 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 0.9 g
• Protein: 35.5 g