Os bifinhos de cebolada são um pilar da cozinha caseira portuguesa, um prato que evoca conforto e tradição. A sua magia reside na forma como as cebolas, cozinhadas lentamente, se desfazem num molho doce e rico que envolve a carne, tornando-a tenra e suculenta. Com um aroma que enche a casa, é a refeição perfeita para um almoço de família.
Ingredientes (4 Pessoas)
- 800 gr a 1 kg de bifes de vitela/vaca finos e tenros
- 4 cebolas grandes cortadas em rodelas
- 4 dentes de alho esborrachados
- 1 tomate maduro e/ou 2 colheres de sopa de polpa de tomate
- sal para temperar os bifes
- pimenta para temperar os bifes
- 1 colher de sopa de mostarda
- 1 pitada de noz-moscada
- 2 colheres de sopa de vinho do Porto
- 1 folha de louro
- 50 ml de vinho branco
- 1 fio de azeite
- 50 ml de água
Preparação
- Corte os bifinhos em peças pequenas, bata-os ligeiramente com o martelo de cozinha e tempere-os com sal e pimenta.
- Num tacho coloque o fio de azeite, as cebolas às rodelas, o tomate picado e os alhos esborrachados, deixe alourar e adicione os bifes, envolva.
- Adicione os vinhos, a água, a folha de louro.
- Tape e assim que começar a levantar fervura junte a noz-moscada e a colher de mostarda, mexa e deixe cozinhar até a carne ficar tenra (cerca de 30 minutos), retifique os temperos e desliguei lume.
- Deixe arrefecer um pouco antes de servir, a carne toma mais gosto.
From our Portuguese kitchen to yours, here is a taste of pure comfort.
Steak with Onions (Bifinhos de Cebolada)
Bifinhos de Cebolada is one of the most iconic and beloved dishes in Portuguese home cooking. At its heart, it’s a simple, rustic stew where thin steaks are braised until incredibly tender in a flavourful sauce dominated by slow-cooked onions (a “cebolada”). It’s the kind of soulful, satisfying meal that families have been making for generations, a true taste of Portugal’s culinary identity.
The secret to this dish is allowing the onions to cook down, becoming sweet and soft, forming the rich base of the sauce. This version is particularly flavourful, enhanced with both white and Port wine for a touch of sweetness and depth, tomato for body, and a hint of mustard and nutmeg for warmth and complexity. It’s a masterclass in building layers of flavour from simple, honest ingredients.
Traditionally, this dish is served with a generous portion of homemade french fries to soak up the glorious sauce, although it’s equally delicious with simple white rice or creamy mashed potatoes. The recipe wisely suggests letting the dish rest for a few minutes before serving; this allows the flavours to meld and the meat to become even more succulent.
Ingredients (Serves 4)
- 800g to 1kg thin and tender veal or beef steaks
- 4 large onions, sliced
- 4 garlic cloves, crushed
- 1 ripe tomato, chopped, and/or 2 tbsp tomato pulp
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp mustard (e.g., Dijon)
- 1 pinch of ground nutmeg
- 2 tbsp Port wine
- 1 bay leaf
- 50ml white wine
- A drizzle of olive oil
- 50ml water
Method
- Cut the steaks into smaller pieces, lightly pound them with a meat mallet, and season with salt and pepper.
- In a large pot or pan, add a drizzle of olive oil, the sliced onions, the chopped tomato, and the crushed garlic. Cook over a medium heat until softened and lightly golden. Add the steaks and stir to combine.
- Add the Port wine, white wine, water, and the bay leaf.
- Cover the pot, and as soon as it begins to boil, stir in the nutmeg and the mustard. Reduce the heat and let it simmer until the meat is tender (about 30 minutes). Taste and adjust the seasoning if necessary, then turn off the heat.
- Allow it to rest for a few minutes before serving, as this will allow the meat to absorb more flavour.