| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Beef, Italian, Main dishes, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; finely chopped |
| 3 |
|
Cloves garlic; crushed |
| 1 |
c |
Celery; chopped |
| 1 |
lg |
Potato; peeled and chopped |
| 1 |
c |
Carrots; diced |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
c |
Fresh mushrooms; sliced |
| 1/4 |
c |
Green olive oil |
| 1 |
lb |
Round steak, trimmed of fat*; cut into 1" pieces |
| 1 |
c |
Dry red wine |
| 1/2 |
ts |
Italian herb seasoning |
| 1 |
c |
Fresh parsley; chopped |
| 1 |
|
Whole bay leaf |
| 1 |
c |
Canned tomatoes; crushed and drained |
| 1 |
sm |
Onion; cut into rings |
INSTRUCTIONS
In a large skillet, saute the chopped onion, garlic, celery, potatoes,
carrots, crushed red pepper, and mushrooms in the oil for 5 minutes. Add
the steak and stir often to brown lightly.
Add the wine and cook for 3 minutes. Add Italian herb seasoning, parsley,
bay leaf, crushed tomatoes, and onion rings, and cook for 10 minutes. Taste
and season with black or cayenne pepper for a more piccante taste.
Remove the bay leaf. Sprinkle with chopped fresh Italian parsley before
serving.
Recipe By : Elisa Celli's Italian Light Cooking
Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 16:53:40 -0400
From: "Izzy and PJ" <izzypj@aei.ca>
Serving Ideas : Crusty bread and salad
NOTES : Variations: 1) Eliminate the potato and serve over rice. 2) Add
diced green peppers, sliced zucchini, eggplant, asparagus, or peeled fresh
tomatoes.
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