Beef Steak Marinara
|Top round beef||2 Pound, fat trimmed|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Minced garlic||2 Teaspoon (Or Pressed)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Butter/Margarine / olive oil||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Condensed beef consomme||10 1⁄2 Ounce (1 Can)|
|Dry white wine/Red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Hot cooked spaghetti||1 Cup (16 tbs)|
Cut meat into 3/4-inch cubes.
Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add meat, a portion at a time, cooking until well browned; stir often.
Transfer meat with a slotted spoon to a shallow 3 to 3 1/2-quart casserole.
Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes.
With a slotted spoon, transfer mixture to casserole.
Melt butter in frying pan, add flour, and stir until mixture bubbles.
Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and their liquid; stir until boiling.
Mix sauce with ingredients in casserole.
Cover tightly with foil and bake in a 350° oven until meat is very tender when pierced, about 2 1/2 hours.