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    Home » Recipes » Cuban Food

    Bistec en Cazuela

    Published: May 7, 2018 · Modified: Jul 13, 2022 by Elizabeth · 12 Comments

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    Bistec en Cazuela

    Bistec en Cazuela is a typical Cuban meal; and like many Cuban dishes, it’s not fancy – but it sure is good! Bistec en cazuela translates to steak in a pot, and that’s what it is, kind of. It’s thin steaks cooked in a flavorful tomato sauce with garlic and plenty of sliced onions. The steaks are cooked enough so that they become tender.

    Bistec en Cazuela, thin steaks with a tomato sauce served in a white platter

    Bistec en cazuela is typically served with white rice, add some fried sweet plantains or tostones, just for fun. If you’re really short on time but still want a down-home Cuban meal, try this bistec de palomilla. It’s ready in just a few minutes and so good. Enjoy!

    Ingredients

    • Beef round, sirloin (1¼ pound) or other thin cut steak, sliced thin (4 steaks)
    • Seasoning – Salt (we use kosher salt), garlic powder, dried oregano, cumin, black pepper)
    • Olive Oil
    • Yellow Onion – thinly sliced
    • Garlic – minced
    • White Wine
    • Tomato Sauce
    • Water
    • Bay Leaf

    Prep work

    Combine the salt, garlic powder, dried oregano, cumin and black pepper in a small bowl.

    Cut the steaks in half to make 8 pieces.

    Sprinkle the steaks on both sides with the prepared seasoning mix.

    Cook the steaks

    Heat the olive oil in a large, deep skillet or a large pot over medium-high heat. As soon as the oil is hot (but not smoking) add the steaks.

    Cook the steaks for 30 seconds to 1 minute per side, cook just enough to brown – do not cook all the way through. You may have to do this in batches. Repeat until all of the steaks are browned, set aside on a plate or pan.

    Keep the steaks warm. I like to place them in the microwave or oven, they stay warm away from drafts, or tent the plate with a piece of aluminum foil.

    Make the bistec en cazuela sauce

    Remove the skillet from the heat (do not wash). Place the skillet back over medium to medium-low heat and add the onions. Cook the onions, stirring frequently for 5 minutes until they start to soften.

    Add the garlic to the skillet and cook for 1 minute, stirring frequently. Deglaze the skillet with the white wine and cook for approximately 1-2 minutes until most of the liquid has evaporated, stirring frequently.

    Next, add the tomato sauce, water and the bay leaf to the skillet, raise the heat to medium and bring the liquid to a simmer. Cover, lower the heat to medium-low and cook the tomato sauce at a simmer for 10 minutes, stirring occasionally. Keep the sauce at a simmer, if the liquid is boiling too vigorously lower the heat a bit.

    Finally, add the steaks to the sauce, including any juices collected on the plate. Arrange the steaks so that they’re covered with the sauce. Cover the pot and cook, simmering gently, for about 20-25 minutes until the steaks are very tender. Remove the bay leaf and discard.

    Serve the bistec en cazuela with white rice, if desired. Serves 4

    Cook’s Notes:

    Bistec en Cazuela is quick and easy to make. It’s also budget friendly, you can really stretch a pound of steak. For this recipe we used eye round, but we’ve made it with top sirloin steak.

    It’s ok to use a cheaper cut of meat, just keep in mind that it may be necessary to cook the steaks longer for them to become tender. Check on them after the 15 minutes, then add more time as needed. If the sauce is thickening up, add a few tablespoons of water and stir.  Also, if you’d like to skip the white wine, deglaze the pan with chicken broth.

    You may also like these Cuban recipes:

    • Ropa vieja
    • Fricase de Pollo
    • Cuban Picadillo
    • Cuban Pork Chops
    • Chicharrones de Pollo
    Bistec en Cazuela, thin steaks with a tomato sauce served in a white platter
    Print Recipe
    5 from 8 votes

    Bistec en Cazuela

    Bistec en cazuela translates to steak in a pot, and that’s what it is, kind of. It’s thin steaks cooked in a flavorful tomato sauce with garlic and plenty of sliced onions.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Cuban
    Keyword: beef recipes, cuban beef recipes, cuban food, steak in tomato sauce
    Servings: 4
    Calories: 308kcal
    Author: Elizabeth

    Ingredients

    • 1¼ pound Top Sirloin Steak sliced thin (4 steaks)
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Cumin Powder
    • ¼ teaspoon Black Pepper
    • 2½ tablespoon Olive Oil
    • 1 Medium Yellow Onion sliced thin
    • 2-3 Garlic Cloves minced
    • ¼ cup White Wine
    • 8 ounce Can Tomato Sauce
    • 1 cup Water
    • 1 Bay Leaf

    Instructions

    • In a small bowl combine the salt, garlic powder, dried oregano, cumin and black pepper.
    • Cut the steaks in half to make 8 pieces. Sprinkle the steaks on both sides with the prepared seasoning mix.
    • Heat the olive oil in a large, deep skillet or a large pot over medium-high heat. When the oil is hot, but not smoking, add the steaks. Cook for 30 seconds to 1 minute per side to brown. Do not cook all the way through. You may have to do this in batches. Repeat until all of the steaks are browned.
    • Take the pot/skillet off the heat and remove the steaks. Set them on a plate or pan. Cover loosely with a piece of aluminum foil to keep warm.

    Make the sauce

    • Place the skillet back over medium to medium-low heat and add the onions. Cook the onions, stirring frequently for 5 minutes until they start to soften.
    • Add the garlic to the skillet and cook for 1 minute, stirring frequently.
    • Deglaze the skillet with the white wine and cook for approximately 1-2 minutes until most of the liquid has evaporated, stirring frequently.
    • Next, add the tomato sauce, water and the bay leaf to the skillet, raise the heat to medium and bring the liquid to a simmer. Cover, lower the heat to medium-low and cook the tomato sauce at a simmer for 10 minutes, stirring occasionally. Keep the sauce at a simmer, if the liquid is boiling too vigorously lower the heat a bit.
    • Finally, add the steaks to the sauce, including any juices collected on the plate. Arrange the steaks so that they’re covered with the sauce. Cover the pot and cook, simmering gently, for about 20-25 minutes until the steaks are tender. Remove the bay leaf and discard.

    Nutrition

    Calories: 308kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 860mg | Potassium: 759mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 6.4mg | Calcium: 60mg | Iron: 3.5mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Cuban Food

    • Cuban Appetizers and Snacks
    • Quick Cuban Style Black Beans
    • Arroz con Huevo Frito
    • Cuban Coffee (Café Cubano)
    • Share

    Reader Interactions

    Comments

    1. Ivy

      May 10, 2021 at 8:28 pm

      5 stars
      I make this all the time now an amazing recipe that I will continue to use

      Reply
      • Elizabeth

        May 11, 2021 at 6:56 pm

        Hello Ivy,
        Thank you, I’m so happy you enjoy it!

        Reply
    2. Wendy Fleming

      September 10, 2020 at 1:43 pm

      5 stars
      Delicious recipe!!!!

      Reply
      • Elizabeth

        September 11, 2020 at 12:30 pm

        Thank you Wendy!

        Reply
    3. Misti

      August 01, 2020 at 8:35 pm

      5 stars
      Family loved it. Used chicken stock instead of water. Came out perfect. Thanks

      Reply
      • Elizabeth

        August 02, 2020 at 12:00 am

        Hi Misti, really glad you enjoyed it! Thanks for stopping by.

        Reply
    4. CEleste

      July 15, 2020 at 8:17 pm

      5 stars
      Excellent!

      Reply
      • Elizabeth

        July 15, 2020 at 8:19 pm

        Thank you!

        Reply
        • Amanda

          January 09, 2023 at 6:18 pm

          5 stars
          I made this today and my family liked it. Instead of water I put beef broth. Will make it again

          Reply
          • Elizabeth

            January 09, 2023 at 9:53 pm

            Hi, glad to hear it!

            Reply
    5. Mandi

      July 07, 2020 at 9:36 pm

      5 stars
      Made this a few weeks ago and man oh man it was TASTY!! My husband couldn’t believe I packed so much flavor into the beef in such a short time. Best part my little ones loved it too. Will make again.

      Reply
      • Elizabeth

        July 08, 2020 at 10:42 am

        Hi Mandi, Thank you, I’m really glad you enjoyed it!

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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