Steak Pizzaiola

1 servings

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Steak Pizzaiola Ingredients

4 Tender steaks of your	Salt
; 4 to 6 cubes steaks	3/4 ts Dried oregano or marjoram
; weighing a total of	1/2 ts Salt; up to 3/4
; 1 1/2 to 2 pounds)	2 c "smooth tomato sauce";

Instructions for Steak Pizzaiola

Sprinkle both sides of the steak with salt In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet. Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender. Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9264 Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized