Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.
Yesterday was the first day we ate outdoors. Living in Britain means the weather sometimes doesn't cooperate. The never ending question of what to make for dinner arouse. You would think as a food blogger whose life literally revolves around food would know what to cook on a daily basis. Nope, everyday the question comes up. So what did I make? Steak! Pan fried in less than five minutes, this is fast food at its finest. The pan juices are then used to make a delicious sauce with every day pantry
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
If I had to eat one thing everyday for the rest of my life, beef would be it! I love it!! This recipe is a classic of Portugal, with many claiming origins in Lisbon, it is the epitome of Portuguese "tasca" culture. It is also widely consumed in many of Portugal's former colonies, such as Mozambique and Angola. I suspect the name comes from the pounding of the meat and them "nailing" the garlic to it with the mallet. In tascas they were not using prime cuts of beef, so the mallet was the best way
Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.
For anyone who has been to Portugal and is a lover of meat, you will most likely have had the pleasure of Bife a Portuguesa i.e Portuguese steak. Portugal has a special place in my heart, having be…
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
Trinchado is a traditional Portuguese braised meat dish that’s found mostly in South Africa and Mozambique.
Trinchado is a delicious Portuguese inspired South African beef stew made from cubed steak, cooked in a spicy sauce. It's believed to have originated in neighbouring Angola and Mozambique, both former Portuguese colonies.
This is a very popular recipe in this area where the population is mostly of Portuguese decent. A gal I work with, who is from the Azores gave me this one.
For anyone who has been to Portugal and is a lover of meat, you will most likely have had the pleasure of Bife a Portuguesa i.e Portuguese steak. Portugal has a special place in my heart, having be…
Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
This steak and egg recipe is one of the most recognized Portuguese dishes and it's served at many Portuguese restaurants in and outside of Portugal.
Yesterday was the first day we ate outdoors. Living in Britain means the weather sometimes doesn't cooperate. The never ending question of what to make for dinner arouse. You would think as a food blogger whose life literally revolves around food would know what to cook on a daily basis. Nope, everyday the question comes up. So what did I make? Steak! Pan fried in less than five minutes, this is fast food at its finest. The pan juices are then used to make a delicious sauce with every day pantry
Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
If I had to eat one thing everyday for the rest of my life, beef would be it! I love it!! This recipe is a classic of Portugal, with many claiming origins in Lisbon, it is the epitome of Portuguese "tasca" culture. It is also widely consumed in many of Portugal's former colonies, such as Mozambique and Angola. I suspect the name comes from the pounding of the meat and them "nailing" the garlic to it with the mallet. In tascas they were not using prime cuts of beef, so the mallet was the best way
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
Trinchado is a delicious Portuguese inspired South African beef stew made from cubed steak, cooked in a spicy sauce. It's believed to have originated in neighbouring Angola and Mozambique, both former Portuguese colonies.
Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.
Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.
Oh the memories. I think this is one of those Portuguese dishes that everyone knows about and is so popular that you can't go to a Portuguese restaurant without seeing it on the menu. Steak and Chips (fries) seems to be a male favorite no matter if you're Portuguese or not, I have yet to find a guy who doesn't like a big steak and a serving of fries. Bitoque - pronounced BEE-TOCK is delicious. Everytime I went to a restaurant in Portugal or even back home in South Africa, I ordered it, very few times I requested something else. Just as with every other dish in world, everyone has a different way of making it and there are some variations here and there but this is, for the most part, the traditional way it's served across Portugal and Portuguese communities all over the world. Bitoque 4 frying steaks (you don't want thick steaks for this so if yours are a little on the thick side, use a meat tenderizer and pound them down a bit) 4 garlic cloves, peeled and smashed olive oil butter salt and pepper to taste bay leaves 2 garlic cloves, finely diced (yes, I'm posting it twice because these you'll need these for the marinade) white wine (if you don't want to use the wine, you can omit it) Fries White Rice Lettuce, tomato and onion salad 4 fried eggs The morning of the day you're serving these for dinner, go ahead and marinate your steaks in salt and pepper, bay leaves (just one or two), diced garlic and white wine. (I don't measure any of this stuff so I don't have an amount, just pour a little bit of white wine over the steaks). Cover and place in refrigerator until you're ready to fry them up. Add a little bit of olive oil to a skillet, add the 4 smashed garlic cloves and about 2 tablespoons of butter. Fry over medium heat until hot and the garlic starts popping. Add the steaks, discard the marinade. Fry for about 15 minutes or so until they're cooked through. Remember to turn them over half way through so they fry up nicely on either side. You'll have a bit of gravy in there and that's good, we want that. In the meantime, peel and cut your potatoes into sticks and fry them until golden brown. If you don't want to fry them you can certainly bake them in the oven, but for this dish I prefer to fry them. Cook up a little bit of rice with a dash of salt and a little butter. Make the salad, just a simple mix of lettuce, sliced tomatoes and onions, drizzle on some olive oil, vinegar and salt and pepper. Once the steaks and the fries are ready. In a small skillet add a little butter and fry up the eggs, one at a time. Now let's put it together. Place the steak on a plate, top with the fried egg. On either side of the steak and egg put fries, salad and a little mound of rice, just like I showed you a few posts below. Drizzle some of the sauce from the steak over the rice and egg and VOILA. You're done. Now sit down and enjoy it and if you do try it, come back and let me know what you thought :)
Portuguese Beef Skewers (Espetadas Madeira) are the most delicious beef kebabs ever. This will be your new favorite summer grilling recipe!
How to make a Portuguese steak recipe with egg (bife a casa).
If I had to eat one thing everyday for the rest of my life, beef would be it! I love it!! This recipe is a classic of Portugal, with many claiming origins in Lisbon, it is the epitome of Portuguese "tasca" culture. It is also widely consumed in many of Portugal's former colonies, such as Mozambique and Angola. I suspect the name comes from the pounding of the meat and them "nailing" the garlic to it with the mallet. In tascas they were not using prime cuts of beef, so the mallet was the best way
My boyfriend is a huge fan of red meat, particularly a good steak. He loves a thick, grilled filet mignon, so he was skeptical the first time he saw my grandmother cooking thin steaks in a frying pan, but he was pleasantly surprised. The thin steaks are tender and served up with a delicous pan gravy, or molho. The gravy has the flavors of wine, paprika, and some spice - it's different than the way steaks are typically served in an American steakhouse but it's a welcome change and has become a
This Portuguese Chicken Soup is called Canja. It has a flavorful broth from boiling the chicken, and pasta stars which make it a fall comfort food staple.
A tender and delicious Portuguese Lisbon style steak best served with mashed potatoes, fries or a salad.
This is a very popular recipe in this area where the population is mostly of Portuguese decent. A gal I work with, who is from the Azores gave me this one.
Braising steak is slow to cook but quick to prepare in this rich, traditional dish from The Hairy Bikers. Each serving of the braised steak provides 558 kcal, 59.1g protein, 5.1g carbohydrate (of which 3g sugars), 33.1g fat (of which 10.9g saturates), 1.2g fibre and 1.09g salt.
Bifanas are traditional Portuguese sandwiches made with thin slices of pork that are marinated and simmered in a sauce of white wine, garlic, hot pepper paste, lemon juice and other seasonings. They are served on papo secos (Portuguese buns), topped with sautéed onions and sweet peppers. You will find bifana sandwiches all over Portugal and similar to any famous recipe, everyone has their own variation. My recipe has been handed down to me from my mom. It couldn’t be any tastier or easier to make and I hope you enjoy it.
Browsing through Pieter’s pictures of his trip to Lisbon, I came across a lovely picture of a prego-sandwich. This lovely Portuguese delicacy brings back a lot of memories of my six-month sta…
Way back in November of 2008, I posted the first recipe for Portuguese-style steak sandwiches on Chop Onions, Boil Water. In that entry I re...
These Portuguese coconut buns use an easy milk bread dough that bakes into extra light and fluffy buns. Topped with a sweet coconut mixture, you'll fall in love with this flavorful Pão De Deus recipe!
Think pulled pork with a Portuguese twist. Cacoila (pronounced “ka-soy-la”) is a Portuguese stew of pork or beef, traditionally cooked slowly in a clay dish (which is where the name cacoila comes from). We've done ours in the slow cooker for maximum tenderness – it literally falls apart and is then stirred into the cooking liquid which will have formed a tasty sauce. You can serve this on bread rolls or in wraps, piled onto jacket potatoes or with rice and steamed green vegies. If you're new to slow cooking or looking for a new slow cooker but don't know which one to buy, our experts have pulled together a guide to the best slow cookers to buy in Australia.