Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Top round beef, fat trimmed
2 tb Olive oil
1 Large onion, chopped
2 ts Minced or pressed garlic
1/2 lb Fresh mushrooms, thin sliced
1 tb Butter/margarine/olive oil
3 tb All-purpose flour
1 cn Condensed beef consomme
1/2 c Dry wine
1/4 c Tomato paste
2 tb Chopped parsley
1 t Dried basil leaves
1 t Dried oregano leaves
1 cn Stewed tomatoes (14.5 oz)
Hot cooked spaghetti
Salt
Pepper
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. Then
tragedy struck. The sour cream had gone over the hill,
and there was no time to replace it. 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.
1. Cut meat into 3/4" cubes. Pour 1 tablespoon oil
into a 10-12" frying pan over medium-high heat. When
oil is hot, add meat, a portion at a time, cooking
until well browned; stir often. Transfer meat with a
slotted spoon to a shallow 3 to 3 1/2 quart casserole.
2. Add 1 tablespoon oil to the frying pan along with
onion, garlic, and mushrooms; stir often until onion
is limp, about 10 minutes. With a slotted spoon,
transfer mixture to casserole. Melt butter in frying
pan, add flour, and stir until mixture bubbles.
Smoothly blend in consomme, wine, tomato paste,
parsley, basil, oregano, and tomatoes (break them up
with a spoon) and liquid; stir until boiling.
3. Mix sauce with ingredients in casserole. Cover
tightly with foil and bake in a 350 F oven until meat
is very tender when pierced, about 2-1/2 hours. Serve
over hot cooked spaghetti and add salt and pepper to
taste. Makes 4-5 cups.
