Today I opened Pinedo's book to a random page and picked a recipe from that page. I was happy to find a main dish, and my guest taster was happy it involved beef.
On page 241, I chose Spanish Sauce for pieces or slices of beef.
Pinedo's recipe
Spanish sauce.
(For pieces or
slices of beef.)
After the meat slices are fried in the pan, they are removed and in that fat, which must be very little, two chopped onions will be fried, leaving them to brown. To these, three tomatoes and as many finely chopped green chiles, garlic, a tablespoon of butter, oregano, pepper and salt are added. The sauce is allowed to cook over a low heat to make it juicy.
Place the meat slices in the serving dish, covering them with the sauce and surrounding it with fried potatoes.
1.6 pounds thinly sliced beef steak
2 onions, medium sized
3 tomatoes
3 jalapeño chiles
1 tablespoon fresh oregano
1 tablespoon butter
2 teaspoons chopped garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Heat a fry pan to medium heat and fry the steaks for 2 minutes or less on one side, 1 minute or less on the other. Adjust timing to suit the thickness of the steak. Add a little olive oil to the pan as needed if the steaks are very lean.
Set the cooked steaks aside into the serving dish. Arrange them nicely on the dish but don't overlap them too much.
Peel, core, and chop the onions while the beef is cooking. Once the steaks are done, brown the onions in the remaining fat. Add a little olive oil if necessary. Medium heat is fine and stir them occasionally.
While the onions are cooking, remove the stem ends of the tomatoes then chop them. Remove the stem, seeds, and veins of the jalapeños, then finely chop them. Strip the oregano leaves from the stems and chop them finely.
Once the onions are browned, add the tomatoes, chiles, oregano, garlic, butter, salt, and pepper. Mix them well and turn the heat to low (2 or 3 out of 10). Let the sauce simmer. Cook until all the vegetables are soft and the flavors are melded; for me that was 15 to 20 minutes.
Spoon the hot sauce over the top of the meat, until the surfaces are completely covered. If desired, place fried potatoes around the meat. Serve immediately.
My Notes
Some of my steaks were very thin and cooked quickly. I cooked one at a time.
I was being careful not to make the dish too spicy chile hot, so I made sure the seeds and veins were removed.
I added the rest of the ingredients when the onions were somewhat cooked and a little brown. Perhaps I should have taken them to carmelized.
My choice of fried potatoes was not available to Señorita Pinedo: I baked frozen french fries in my oven.
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| I arranged them better after this picture. |
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| I called this browned. |
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| To give you a feel for their relative sizes. |
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| All ingredients in the pan. |
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| Well-mixed and starting to cook. |
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| Done! |
The Verdict
The sauce wasn't particularly "juicy" but it was very moist, which I liked. The sauce was not runny.
I spooned most of it over the top of the steaks, which were cool but the sauce was hot enough to warm them back up again. The steaks were completely hidden from view.
Then I placed the fried potatoes on the sides of the platter, where they would fit. I noticed they started soaking up the released juices from the steaks.
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| A delightful presentation! |
It was easy to pick up a piece of steak with sauce piled on it using a wide serving fork. I successfully transfered each piece to a plate. Then I used the fork to put potatoes on the plate. That was dinner, along with some cabernet wine.
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| And wine! |
I kept getting a "ratatouille" vibe from the sauce, but with chiles instead of squash. I liked it and so did my guest taster. We both felt the pepper quantity was just right. I liked the salt level but he added more salt to his food. (We both salted the potatoes.)
I think I would add more oregano next time, to make the sauce just a little more interesting. But not much.
The sauce was also good spooned over the potatoes.
Success!
I look forward to trying the leftovers. Hopefully the flavors developed even more.
