Dick Sturza's Beefsteak Marinara
2 lb Top round beef,fat trimmed 2 tb Olive oil 1 Large onion,chopped 2 ts Minced or pressed garlic 1/2 lb Fresh mushrooms,thin sliced 1 tb Butter/margarine/olive oil 3 tb All-purpose flour 1 cn Condensed beef consomme 1/2 c Dry wine 1/4 c Tomato paste 2 tb Chopped parsley 1 t Dried basil leaves 1 t Dried oregano leaves 1 cn Stewed tomatoes (14.5 oz) Hot cooked spaghetti Salt Pepper 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. SectionsAbout Us© Quench Magazine |