Sunday, June 9, 2013

Portuguese Bifana (bee-fah-nah)

Tonight Leonor made one of my favorites -  Portuguese Bifana which is technically "supposed" to be a sandwich made with pork cutlets but she likes to make them with steak (i guess technically it's not a bifana but what the hell, same recipe).  We cut out some carbs tonight and had it on the plate instead of as a sandwich.

Tonight we had it along with some more fresh lettuce from our garden.  A very successful meal.  We don't eat alot of steak here, so it was obviously important enough to put in the blog!
That's steam coming off of the steak.  You know you want some.

 Here is my exclusive interview with the cook....

Q: So Leonor, what goes into your bifana?
A: A ton of sliced and chopped garlic.  Sweet paprika, salt, and dry red wine.  Marinate overnight but to make it even better, a full 24 hours.

Q: How do you prepare it?

I cut up the french fries and we baked them with a little salt and pepper.
A: You put  it in a pot with some water, enough to cover the beef.  Add a little olive oil and cook until it's done, turning every so often.  I let it cook until there is a thick sauce or gravy there.

Q: How do you serve it?
A:  It's supposed to be eaten with French Fries.  In Portugal and in Portuguese restaurants a bifana is usually eaten with french fries.

Delicious.  You can see a little bit of the garlic and some of the sauce.

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