INGREDIENTS

INSTRUCTIONS

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.
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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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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