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Pabellon Criollo (Venezuelan Steak in Tomato Sauce)

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Dinner: ent


  • 2 lb Lean sirloin steak; 1/2 inch thick
  • 1/3 c Olive oil
  • 1 c Onions; coarsely chopped
  • 1 ts Garlic; finely chopped
  • 6 md Tomatoes; peel,seed,chop OR
  • 2 c Canned tomatoes; drained and chopped
  • 1/2 ts Ground cumin seeds
  • 1 ts Salt


Broil the steak under a preheated broiler for about 5 minuted on each side, or until the steak is medium rare. Using a knife or your fingers, cut or pull the meat into pieces approximately 1/2 in (125 mm) long and 1/4 in (50 mm) wide. In a heavy skillet heat the oil over moderate heat and add the onions and garlic. Cook for about 5 minutes until the onions are transparent but not brown. Add the tomatoes, cumin and salt and reduce the heat to low. Cook uncovered for about 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree. Add the strips of beef and mix them well with the sauce. Serves 4 to 6.
NOTES : This Venezuelan dish comes from a friend who cooked it for us in her home one night. She served it with black beans and rice, which you can do if you want, but it goes great with any rice dish and can also be served on top of noodles. Recipe by: World Wide Recipes:
Posted to recipelu-digest by Valerie Whittle < (Valerie Whittle)> on Mar 13, 1998