Beef or Veal alla Pizzaiola
- Reviews 6
Ready In: 2 hrs 10 mins
Serves: 4
Ingredients
- 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
Directions
- Coat the bottom of a large pan with olive oil.
- Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
- Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
- Place the meat on top of this mixture.
- Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
- Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
- Add the green peppers to the pan for the last 15 minutes of cooking time.
- To 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).
- Serve with potatoes or rice and a green salad.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off