Skillet Steak with Tomatoes and Cheese
|Olive oil||2 Tablespoon|
|Boneless steak||2 Pound (Blade / Round)|
|Onion||1 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned plum tomatoes||28 Ounce (1 Can, Undrained Or 796 Milliliter)|
|Chopped fresh parsley||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Egg noodles/Broken linguine / spaghettini||8 Ounce (2 Cups Or 500 Milliliter)|
|Grated mozzarella cheese||1⁄2 Pound (2 Cups Or 250 Grams)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large electric skillet, heat oil and brown steak on both sides over medium-high heat; remove from skillet.
Reduce heat to medium and cook onion and garlic until softened.
Stir in tomatoes, breaking them up with spoon.
Stir in parsley, sugar, salt, oregano, basil and pepper.
Cook, uncovered, for 5 minutes, stirring often.
Return meat and any accumulated juices to skillet.
Cover and simmer over low heat for about 1 hour or until meat is tender. (Dish may be prepared ahead to this point and refrigerated; reheat slowly with noodles and continue with recipe.)
About 15 minutes before meat is done, stir noodles into sauce, immersing them in liquid.
Cover and simmer until noodles are tender.
Sprinkle cheeses over meat and cook, covered, over low heat for about 4 minutes or until cheese is melted.