Another late-week Resolution Recipe
Oct. 21st, 2004 08:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerVenetian-Style Fried Beef
2 lbs thinly sliced beef (I got the butcher to do it for me)
1 t olive oil
sauce:
1 medium onion, chopped
2 t olive oil
5 cloves garlic (crushed)
2 oz chopped prosciutto
2 T chopped green olives
1 bellpepper, diced
1 tomato, ditto
3/4 cup red wine
1 T capers
1/2 t fresh chopped oregano
1/2 t basil
1/2 t pepper
Saute the onion in the oil with the garlic and proscuitto for 2-3 minutes, until soft. Add the rest of the sauce ingredients and simmer for 10-15 minutes until it's all tender. Set aside, keeping warm.
Heat a skillet and add oil. Saute the meat and serve with sauce.
Comments: Yum, and pretty. I substituted Trader Joe's olive tapenade (because I had it in the fridge) and that worked well. The original says to serve the sauce underneath the meat, but I thought it looked better on top. I also thought that adding a mildly hot pepper, such as an Anaheim, would give this a nice mild bite to counterbalance the olive/caper vinegar taste - I may try that next time.
I'm probably going to inflict this on our neighbors at the Homeowners' Association meeting...
2 lbs thinly sliced beef (I got the butcher to do it for me)
1 t olive oil
sauce:
1 medium onion, chopped
2 t olive oil
5 cloves garlic (crushed)
2 oz chopped prosciutto
2 T chopped green olives
1 bellpepper, diced
1 tomato, ditto
3/4 cup red wine
1 T capers
1/2 t fresh chopped oregano
1/2 t basil
1/2 t pepper
Saute the onion in the oil with the garlic and proscuitto for 2-3 minutes, until soft. Add the rest of the sauce ingredients and simmer for 10-15 minutes until it's all tender. Set aside, keeping warm.
Heat a skillet and add oil. Saute the meat and serve with sauce.
Comments: Yum, and pretty. I substituted Trader Joe's olive tapenade (because I had it in the fridge) and that worked well. The original says to serve the sauce underneath the meat, but I thought it looked better on top. I also thought that adding a mildly hot pepper, such as an Anaheim, would give this a nice mild bite to counterbalance the olive/caper vinegar taste - I may try that next time.
I'm probably going to inflict this on our neighbors at the Homeowners' Association meeting...
