Secondo - Beef - Braciole Pizzaiola

By SallySmo

'Panfried Beef in Spicy Tomato Sauce'

Beef can be subsutitued for chicken or turkey breast, pork loin or veal scallops. Delicious served with mashed potatoes and try using extra virgin olive oil instead of butter.

Ingredients

• 4 boneless beef steaks ( about 6 ounces each) preferably center-cut top round or bottom round beef , sliced about 1/4 inch thich or pounded to 1/4 inch if cut thicker)
• 4 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1 teaspoon minced garlic
• 3 anchovy fillets, minced
• 1 cup dry white wine
• 1 2/3 cups peeled, seeded, drained and chopped ripe or canned plum tomato
• 2 tablespoons minced fresh oregano, or 1 teaspoon crumbled dried oregano
• 2 tablespoons minced fresh parsley, preferably flat-leaf type
• salt
• Freshly ground black pepper
• Crushed dried hot chile
• Fresh oregano sprigs or parsley sprigs, preferably flat-leaf, for garnish (optional)

Preparation

Step 1

Quickly rinse the beef under running cold water and pat dry with paper toweling. Set aside.

In a heavy-bottomed sautè pan or skillet, heat 2 tablespoons of the olive oil over high heat. Add the beef and cook, turning once, until browned, 1 ½ to 2 minutes on each side. Remove the meat to a plate.

Add the remaining 2 tablespoons olive oil to the pan and place over medium heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and anchovies and cook for about 1 minute longer. Increase the heat to high, add the wine and scrape up any browned bits from the pan bottom.

Cook, stirring frequently, until the wine is reduced by half, about 3 minutes. Stir in the tomato, minced parsley, minced or dried oregano, salt, pepper and chile to taste. Cook, stirring occasionally, until thickened, for about 5 minutes. If desired, transfer to a food precessor and coarsely puree, then return the sauce to the pan.

Return the meat to the pan and cook, turning the meat in the sauce several times, until the meat is heated through, 2-3 minutes. Transfer to a serving dish, garnish with oregano or parsley sprigs and serve immediately.