2 hrs 10 mins
This is a flavorful recipe for less tender cuts of beef or veal. I usually prepare this dish using beef chuck steak, beef round steak or veal chops. This can be cooked either on top of the stove or in the oven.
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Units: US | Metric
- 2 lbs beef chuck steaks or 2 lbs beef round steak or 2 lbs veal chops, cut 1 1/2 inches thick
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh Italian parsley, leaves only (the flat kind)
- 1 -2 teaspoon oregano
- 1 small onion, sliced (optional)
- 1/2-1 cup fresh small white button mushrooms (optional)
- 1/2-1 green pepper, seeded and cut into chunks (optional)
- 1 (20 ounce) can Italian plum tomatoes, unseasoned
- 1Coat the bottom of a large pan with olive oil.
- 2Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
- 3Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
- 4Place the meat on top of this mixture.
- 5Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
- 6Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
- 7Add the green peppers to the pan for the last 15 minutes of cooking time.
- 8To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
- 9Serve with potatoes or rice and a green salad.
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Nutritional Facts for Beef or Veal alla Pizzaiola
Serving Size: 1 (189 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 636.6
- Calories from Fat 432
- Total Fat 48.0 g
- Saturated Fat 18.5 g
- Cholesterol 156.4 mg
- Sodium 287.1 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.8 g
- Sugars 3.7 g
- Protein 43.1 g
The following items or measurements are not included: