Beef or Veal alla Pizzaiola

"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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Ready In:
2hrs 10mins




  • 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.

Questions & Replies

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  1. I'm making this with right now with some olive il band salt and pepper as suggested; in Prego VODKA sauce and a can of Progresso Tomato Soup with Basil. How can it not be Delish!<br/>I'm using 2 pounds of Chuck steak<br/><br/>this looks Great for the odd VEAL STEAK we come across, too<br/><br/>ease of prep; plus and no guilt and confusion; over not browning!!
  2. Very tasty! Based upon one of the reviews, I decided to add more liquid for a sauce, so I added about a 1/2 cup of wine and some water. The beef I used was apparently pretty tough, so I ended up cooking for over 3 hours in oven at 325 degrees. I liked the simplicity of the recipe and I think I will have my teenage DD make it sometime. I added precooked penne (on hand from a previous meal) so it truly was a ONE POT MEAl SENSATION! Thanks for sharing this recipe.
  3. We enjoyed this for a dinner, was nice that it is basically a one pot mess. I used two round steaks, and two cans of diced unseasoned tomatoes. I could not find canned plum tomatoes at my store. I used red bell pepper just as a personal preference. There was very little sauce to speak of, adding wine or broth might be a nice addition if you need a sauce/gravy.
  4. Very good. I baked in the I would recommend draining the canned tomatoes first or your dish will come out VERY soupy.
  5. I hadn't had this dish in years--I couldn't remember how my mom had made it, but as soon as I saw your recipe---I remembered mom always said "half the tomoatoes--the meat--the other half of the tomoatoes" This tasted just like moms--the mushrooms, peppers and onions are a must. JMHO. Dee, you know your way around a stove--this is a delicious recipe. Italian soul food at its best. I served with pasta, fresh Italian bread, and a salad.


I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
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