Bife Acebolado
Bife acebolado com acompanhamentos.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Bife Acebolado, meaning 'steak with onions,' reflects Brazil's culinary history shaped by Indigenous ingredients, Portuguese colonization, and African influences. The dish is a simplified adaptation of European steak preparations, adapted to local tastes and readily available ingredients. The addition of onions, a common ingredient across various cultures, became a defining characteristic.
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Bife Acebolado is a common and beloved dish in Brazilian cuisine, often considered comfort food and a staple in home cooking and casual restaurants.
Everyday Meal
Bife Acebolado is a frequently enjoyed dish at lunch or dinner, often served with rice, beans, and farofa (toasted cassava flour).
Family Gatherings
It's a popular choice for family meals due to its simplicity, affordability, and satisfying flavors. It's often prepared in large quantities to feed a crowd.
Restaurant Staple
Almost every 'prato feito' (set meal) restaurant in Brazil will offer Bife Acebolado as an option, showcasing its widespread popularity.
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Bife Acebolado offers a savory and slightly sweet flavor profile. The beef provides a rich, meaty base, while the caramelized onions contribute sweetness and umami.
The primary flavors come from the seared beef, typically a cut like sirloin or flank steak, which is seasoned with salt and pepper. The onions, usually yellow or white, are sliced and sautéed until softened and slightly caramelized, creating a sweet and savory counterpoint to the beef. Some variations may include garlic, adding another layer of aromatic complexity. The fat used for cooking, such as butter or oil, also contributes to the overall richness.
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Onion Caramelization
Take your time caramelizing the onions for maximum sweetness and flavor. Cook them over low to medium heat, stirring occasionally, until they are golden brown and soft.
Beef Selection
Choose a cut of beef that is suitable for quick searing. Sirloin, flank steak, or even thinner cuts like palomilla steak work well.
Resting the Beef
Allow the beef to rest for a few minutes after cooking before slicing it against the grain. This helps retain its juices and makes it more tender.
Deglaze the Pan
After removing the beef, deglaze the pan with a little beef broth or red wine to create a delicious sauce to pour over the dish.
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