Bistec en Cazuela (Cuban Steak in a Pot)

This has quickly become one of my favorite go to dinners.  It is amazingly quick in the Instant Pot and the flavors are amazing.  I got the recipe from my “Sis” in Key West.   Michael and I couldn’t love her and Hank any more if they were true blood family.  To us they are.  Now she is a true Cuban and a true “Conch”.  For those of you who don’t know what a conch is, it is the term used for Key West natives.  I love going down to Key West and having her authentic Cuban coffee and Cuban meals.  Best on the Island.   Kinda cool also being only 90 miles from Cuba when we’re there.  I look forward to sharing more of her recipes on here with y’all real soon.

Now I did tweak the recipe a bit.  You kind of have to when you are watching her put it together without measuring and going her usual 90 miles per hour.  That’s probably why she is known as “Hurricane Olga” by her family and friends.  So after getting the initial recipe of what she puts in it, I added and adjusted the measurements a few times to get it to taste as good as hers.  Well, almost as good.  I gave up on trying to match it exactly.  Michael always says it’s good, but it’s just not as good as Olga’s.  But I do love making it and I feel like I’m in her kitchen with her when I do.

So here is my version of her “Steak in a Pot”.

Ingredients:

• 1¼ lb. sirloin steak, sliced thin (4 steaks) and then cut in halves or thirds
• 1 tsp.  Kosher Salt
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• ½ tsp. Dried Oregano
• ¼ tsp. Cumin Powder
• ¼ tsp. Black Pepper
• 2½ tbsp. Olive Oil
• 1 Medium Yellow Onion, sliced thin
• 2-3 Garlic Cloves, minced
• 1/2  cup White Wine
• 12 oz. Can Tomato Sauce
• 1 cup Water
• 1 Bay Leaf

1. Put the olive oil in instant pot and heat over “Saute” mode.  Once oil is shimmering, brown the pieces of steak a couple at a time and then move to a plate.
2. Once all are browned, add the onion to the pan and saute for 3-4 minutes.
3. Mix together the spices and then sprinkle them over the onions.
4. Add the minced garlic and saute for 1 minutes…don’t let it burn.
5. Add the wine, tomato sauce and water to the pan and stir together.
6. Put the sirloin pieces along with the Bay leaf into the pot and gently toss with the onions to mix up a bit.
7. Put cover on Instant Pot and Pressure Cook for 20 minutes.  Then let pressure release naturally for 15 minutes.  If you don’t do this the meat will be tough.
8. Once 15 minutes of natural release, push the pressure release button to let out remaining pressure.
9. Carefully open lid as there will be a lot of steam come out.
10. Serve over rice and make sure you get plenty of the sauce to pour over the meat and rice.