Cucina Rustica: Steak Pizzaiola Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless sirloin steak,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Olive oil,
1: Onion, thinly sliced
3: Garlic cloves, minced
2 large: Tomatoes, peel, seed, chop
2 tbsp: Fresh oregano, chopped
Directions:
Alla pizzaiola: cooked in sauce that makes the dish taste like pizza.
Between 2 sheets of waxed paper, pound steak with meat pounder to just
under 1/4-inch thickness. Cut into 1/2-inch wide strips; season with
pinch each of salt and pepper.
In large skillet, heat oil over high heat; brown meat, in batches,
for 2 minutes. Remove to plate.
Reduce heat to medium and add onion and garlic; cook, stirring, for
about 5 minutes or until well softened. Stir in tomatoes, oregano and
remaining salt and pepper, stirring to deglaze pan. Return meat and
any accumulated juices to pan; simmer for 5 minutes or until slightly
thickened and meat is tender.
4 servings for $7.75CDN [Oct 94]
Per serving: about 235 calories, 26 g protein, 11 g fat, 7 g
carbohydrate, Good source iron.
Serve with rice or mashed potatoes and sugar peas.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
Between 2 sheets of waxed paper, pound steak with meat pounder to just
under 1/4-inch thickness. Cut into 1/2-inch wide strips; season with
pinch each of salt and pepper.
In large skillet, heat oil over high heat; brown meat, in batches,
for 2 minutes. Remove to plate.
Reduce heat to medium and add onion and garlic; cook, stirring, for
about 5 minutes or until well softened. Stir in tomatoes, oregano and
remaining salt and pepper, stirring to deglaze pan. Return meat and
any accumulated juices to pan; simmer for 5 minutes or until slightly
thickened and meat is tender.
4 servings for $7.75CDN [Oct 94]
Per serving: about 235 calories, 26 g protein, 11 g fat, 7 g
carbohydrate, Good source iron.
Serve with rice or mashed potatoes and sugar peas.
Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian
Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp