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

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.
Course Main Course
Cuisine Cuban
Keyword beef recipes, cuban beef recipes, cuban food, steak in tomato sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 308kcal
Author Elizabeth


  • 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
  • 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


  • 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. 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.
  • Make the sauce for the bistec en cazuela
  • Remove the skillet from the heat (do not wash). Place the skillet back over 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.


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