Beefsteak marinara Recipe

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Beefsteak marinara

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Categories:	Beef, Entrees, Meats	Rating:	0
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Ingredients:

2	lbs	Top round beef, fat trimmed
2	tbsp	Olive oil
1		Large onion, chopped
2	tsp	Minced or pressed garlic
1/2	lbs	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)
		Hot cooked spaghetti
		Salt
		Pepper

Procedures:

1	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.
2	Then tragedy struck.
3	The sour cream had gone over the hill, and there was no time to replace it.
4	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.?======================================================= ============== ===?Cut meat into ? cubes.
5	Pour 1 tablespoon oil into a 10-12" frying pan over medium-high heat.
6	When oil is hot, add meat, a portion at a time, cooking until well browned; stir often.
7	Transfer meat with a slotted spoon to a shallow 3 to 3 ?quart casserole.?Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes.
8	With a slotted spoon, transfer mixture to casserole.
9	Melt butter in frying pan, add flour, and stir until mixture bubbles.
10	Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.?Mix sauce with ingredients in casserole.
11	Cover tightly with foil and bake in a 350°F.
12	Oven until meat is very tender when pierced, about 2 ?hours.
13	Serve over hot cooked spaghetti and add salt and pepper to taste.
14	Makes 4-5 cups