Steak Da Vinci
1001 Low-Fat recipes.
- Ready In:
- 1hr 40mins
- 1 1⁄4 lbs boneless beef round steak, cut into 1-inch cubes
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 garlic clove, minced
- 1⁄4 cup diced shallot
- 1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
- 1 teaspoon beef bouillon granules
- 1 teaspoon dried oregano leaves
- 1⁄2 teaspoon dried basil leaves
- 1 teaspoon garlic powder
- 1⁄2 cup sliced mushrooms
- 8 ounces linguine, cooked, warm
- 1⁄4 cup chopped Italian parsley
- 1⁄4 cup parmesan cheese, grated
- Spray large skillet with cooking spray: heat over medium heat until hot.
- Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute.
- Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesaon cheese, and simmer, covered, until meat is tender, 45 to 60 minutes.
- Simmer, uncovered until thickened to desired consistency, about 15 minutes.
- Season to taste with the salt and pepper.
- Serve over linguine: sprinkle with parsley and Parmesan cheese.
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This was great. My steak eating boyfriend loved it. When I saw the list of ingredients, Chicken Cacciatore came to mind. I cut the pepper and onion the same size as the beef cubes. With a long simmer time, it worked well and they didn't turn to mush. I wondered about simmering it that long with such a small amount of liquid. It turned out great, and thickened up nicely in the end.
Scaled back for two and great to make after a day when the temperature was 43 degrees celsius because it was quick and didn't involve the oven. Also deliciously flavoursome. Except for using two cloves of garlic, proportionally doubling the mushrooms (we love both!) and using fresh basil, I made this exactly to the recipe. The name is intriguing: and the dish lived up to the promise of its name. We enjoyed this immensely. Thanks for sharing. Made for PRMR.