A couple of weeks ago My friend Caroline and I made steak pizzaiola with pasta. I forgot to take some pictures of it so I decided to make it again. You should use cut of beef that you would not use for eating as a steak. This dish braises for a long time so a less expensive cut of meat is best. I used a chuck steak the first time, and this time I used blade steak. I first browned the meat in some butter because I forgot to get olive oil at the store. After the steaks are browned on each side I remove them from the pan and added mirepoix. Mirepoix is celery, carrots, and onions. I sauteed the mirepoix with oregano, parsley, and garlic, for about 4 minutes and then added crushed tomatoes and some water. It is important to scrape up the bits on the bottom of the pan because that is where some of the real flavor is. Pour the sauce over the steaks in a casserole dish and cover.
Braise for an hour at 375 degrees Fahrenheit. Then I topped the the steak with some cheese and cooked the steak for another 30 minutes at 415 degrees. Serve it with some pasta and you have a great meal. Have some red wine with it if you want. Leftovers are the best. A great idea is to have it as a hot sandwich for lunch.
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