• 1kg of thin and small cut steaks
  • 0.5 l of white wine
  • 1 beer
  • 0,5 dl of Worcestershire sauce
  • 4 cloves of garlic
  • Paprika
  • Spicy
  • White pepper
  • Olive oil
  • Oil
  • 1 bay leaf
  • Salt
  • 2 cups of whiskey
  • 1 cup of Port Wine
  • 1 small lemon
  • Bread


1. In a pan place the oil and oil in equivalent parts until the bottom is slightly covered.

2. Add garlic to the blades or powder (as you wish), the bay leaf, the pepper, the paprika and stirring constantly, over a low heat. Add wine, beer, Worcestershire sauce, whiskey, Port wine and just a little salt.

3. Let the boil rise and put the meat inside (the meat is not seasoned with anything). Stir, sprinkle with the juice of half a lemon and put the other half in there to boil with the meat, only remove at the end. Allow to boil 15 or 20m until they are very tender.

4. Taste it to see if it is good with salt, put it spicy to your taste, and if you like the taste of the stronger Worcestershire sauce you can add more.

5. The sauce usually arrives for cooking the meat, if you need to increase it a little, add beer, as it does not take any water. When the meat is cooked it is ready to serve.

6. Put the steaks in the bread and sprinkle them with the sauce.

Enjoy your food!

These are the “bifanas” (steaks) that we eat in bread with a lot of sauce, in Porto snacks, a delight.

Leave a Reply

Your email address will not be published. Required fields are marked *