Steak A La Roma
|Lean round steak||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Burgundy/Other dry red wine||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||1 Tablespoon|
|Dried italian seasoning||1⁄2 Teaspoon|
|Frozen artichoke hearts||9 Ounce, thawed and quartered (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Trim fat from steak; cut steak into 6 equal pieces.
Coat a large nonstick skillet with cooking spray,- add oil.
Place over medium-high heat until hot.
Add steak, and cook until browned on both sides.
Remove steak from skillet; drain and pat dry with paper towels.
Wipe pan drippings from skillet with a paper towel.
Add onion, green pepper, and garlic to skillet; saute until render.
Add tomato sauce and next 5 ingredients; stir well.
Return steak to skillet.
Cover, reduce heat, and simmer 1 1/2 to 2 hours or until steak is render.
Add artichoke heatts, and simmer 5 minutes or until Thoroughly heated.
Transfer steak to a serving platter.
Spoon sauce over steak, and sprinkle with Parmesan cheese.