2 lb top round beef,fat trimmed
2 tbsp olive oil
1 large onion,chopped
2 tsp minced or pressed garlic
1/2 lb fresh mushrooms,thin sliced
1 tbsp butter/margarine/olive oil
3 tbsp all-purpose flour
1 can condensed beef consomme
1/2 cup dry wine
1/4 cup tomato paste
2 tbsp chopped parsley
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 can stewed tomatoes (14.5 oz)
1 hot cooked spaghetti
1 salt
1 pepper
A Recipe for
Dick Sturza's Beefsteak Marinara
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Food Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This Recipe for Dick Sturza's Beefsteak Marinara is one of thousands in the Recipes-to-go Meat Cookbook.
There is no such thing as a little garlic. |
| A. Baer |
If you enjoy this Dick Sturza's Beefsteak Marinara Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This is a recipe for Dick Sturza's Beefsteak Marinara from the recipe cookbook of Recipes-to-go (Meat)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Dick Sturza was all set for a juicy beef Stroganoff; the beef was
cubed, the mushrooms were sliced, and all the other necessary
ingredients were at hand. Then tragedy struck. The sour cream had
gone over the hill, and there was no time to replace it. He
improvised brilliantly by creating this beefsteak marinara, a
casserole with satisfying complexity of flavor that can be started
well before the dinner hour and will require little attention before
serving time.
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1. Cut meat into 3/4" cubes. Pour 1 tablespoon oil into a 10-12"
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.
2. 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 liquid; stir until boiling.
3. Mix sauce with ingredients in casserole. Cover tightly with foil
and bake in a 350'F. oven until meat is very tender when pierced,
about 2 1/2 hours. Serve over hot cooked spaghetti and add salt and
pepper to taste. Makes 4-5 cups.
Serves: 1
Dick Sturza's Beefsteak Marinara Recipe brought to you by Recipes To-Go