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Beef Steak Marinara

the.instructor's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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