Beefs Portuguese Style

I added peppers and onions so good

Great meal! I just love Potugese

Great flavor. I followed the recipe exactly, except I added about 1 Tablespoons of fresh ginger to the marinade. The meat was very flavorful & tender. I made it with the root vegetables found on Allrecipes.com.

Amazing. Would not change anything. I marinated mine for 8hrs first and was awesome!

Traditional Portuguese cooking does not use Chile we use crushed red pepper either the dry flakes or the wet Goya. There are several variations. This can be made with Budweiser beer instead of the wine adding a package of MacCormics Brown gravy powder about 3 minutes before the recipe is finished cooking. Served with yellow rice and French fries, topped with a fried egg (from the same pan) and a 1/4 red pepper (sliced the long way).

This was great! It was nice having something a little different for supper. It was definitely very strong, but we liked it. To be authentic we ever put a fried egg on top. Will be making again.

This was delicious! I have been trying to figure out how to make portuguese steak since I moved to MA seven years ago. My in laws are so vague about it like they don’t want to share, so thank you for sharing. I did make one change and that was to reduce the oil to 1 T and I changed it to olive oil. There is no need to use that much oil in this recipe, which is why I gave it 4/5 stars. With the 1T oil it was still delicious. My Portuguese husband was very impressed! It is easy to overcook, however, so be careful.

An excellent tasting dish. Great flavors; I love cooking red meats in wine. I’m also a fan of garlic. Perhaps it was me, or the cuts of meat I used, but both times I’ve prepared this meal, the steaks have been a little tough. Other than that, I love it.

This was ok. The gravy is nice but the wine is a bit overpowering.

Yum! Bifanas on paposecos are the best ever.

Decent, but I expected more garlic kick. I preferred the Filet with the Merlot reduction, also on this site.

Very tasty. Just made this for dinner tonight. I did have to make a couple of substitutions because I didn’t have the exact ingredients (substituted red pepper flakes for the chile paste and used regular fresh ground black pepper instead of white pepper). It was very easy to make, also, which is always a big seller!

Tasty but not phenomenal; I’ll make it again.

Easy and delicious. Make sure you use a good cut of steak though. We had it with couscous and salad.

This beef was very tasty. Goes great with mashed potatoes & fresh corn on the cob.

I made this for a small dinner party and the beef turned out absolutely fantastic that my guests are still talking about it 6 months after. I wouldn’t change anything about it. Just perfect. Absolutely a perfect treat!

This is a very flavorful dish and not for the faint hearted. In and effort to cut back on fat, I do not use any oil (just a little spray oil to coat the pan). I cook the steak, then set it aside while I reduce the liquids. I then add the steak back into the pan to warm it up again. This recipe is great with mashed potatoe and brocolini or greens on the side. mmmm mmmm

This recipe was almost exactly as I remembered except I used fresh cruched red pepper and a pinch more vinegar. My boyfriend loved it and even tried to steal mine!

I won’t be making this again. The beef was very tender, but I did not like the flavor of the sauce. It was very spicy.

not a lot of flavor. Wont be making again.

This was a fantastic and easy change of pace for beef. Even my super picky eaters asked for seconds on this dish.