Beefsteak Marinara

Name: Beefsteak Marinara
Ingredients: 2 pounds beef, round steak fat trimmed; 2 tablespoons olive oil; 1 large onions chopped; 2 teaspoons garlic minced; 1/2 pound mushrooms fresh, thinly sliced; 1 tablespoon butter; 3 tablespoons flour, all-purpose; 1 can beef stock; 1/2 cup wine dry; 1/4 cup tomato paste; 2 tablespoons parsley leaves chopped; 1 teaspoon basil dried; 1 teaspoon oregano dried; 14.5 ounces tomatoes, stewed, canned; 1 x spaghetti cooked; 1 x salt; 1 x black pepper

17 ingredients

11 steps

Ingredients

2 pounds beef, round steak fat trimmed
2 tablespoons olive oil
1 large onions chopped
2 teaspoons garlic minced
1/2 pound mushrooms fresh, thinly sliced
1 tablespoon butter
3 tablespoons flour, all-purpose
1 can beef stock
1/2 cup wine dry
1/4 cup tomato paste
2 tablespoons parsley leaves chopped
1 teaspoon basil dried
1 teaspoon oregano dried
14.5 ounces tomatoes, stewed, canned
1 x spaghetti cooked
1 x salt
1 x black pepper

Directions

1

Cut meat into 3/4 inch cubes.
2

Pour 1 tablespoon oil into a 10 to 12 inch frying pan over medium-high heat.
3

When oil is hot, add meat, a portion at a time, cooking until well browned; stir often.
4

Transfer meat with a slotted spoon to a shallow 3 to 3 1/2 quart casserole.
5

Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes.
6

With a slotted spoon, transfer mixture to casserole.
7

Melt butter in frying pan, add flour, and stir until mixture bubbles.
8

Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.
9

Mix sauce with ingredients in casserole.
10

Cover tightly with foil and bake in a 350'F oven until meat is very tender when pierced, about 3 1/2 hours.
11

Serve over hot cooked spaghetti and add salt and pepper to taste.