What’s For Dinner?
Portuguese Thin Steaks With Onion and Tomato Sauce
(First star is lowest, fourth star is highest)
Maria Lameiras of Conyers sends in "a simple but very tasty dish from my Portuguese grandmother-in-law. My husband calls it 'sublatha' or 'with onions,' and his grandma traditionally serves it over potato halves boiled with their skins on, split and mashed to soak up the sauce, but mashed potatoes or rice would work as well.
A salad makes a nice accompaniment. It takes no time to whip together and both my kids and my husband love it."
Hands on time: Total time: 30 minutes Serves: 4
1 1/4 pounds thinly sliced beef, such as for roulade, or thin minute steaks
1 tablespoon garlic powder or granulated garlic
1 large onion, sliced thinly into rings
2 tablespoons fresh chopped parsley
1 (16-ounce) can tomato sauce
In a well-oiled large skillet over medium-high heat, brown both sides of beef (you may need to do this in batches, if so, return all meat to skillet before proceeding).
Top beef with onion rings and sprinkle with parsley. Pour tomato sauce over beef and onions, followed by 1/2 to 3/4 can of water. Reduce heat to a simmer, cover, and cook for 20 minutes, or until onions are soft.