Tender braised steak in a tomato, peppers and onion sauce with fettuccine in a simple garlic butter and sun dried tomato sauce and a vegetable medley of broccoli, carrot and cauliflower… Oh this is good! This is an all seasons recipe, Steak that melts in your mouth, noodles you just can’t seem to get enough of and vegetables steamed to al dente.
1 1/2 to 2lbs. sirloin steak cut to 1/8in thick ( top or bottom round is ok )
1/2 onion ( sliced )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
1 shallot ( sliced )
3 cloves garlic ( thin sliced or minced )
3/4 cup flour
1 teas. salt
1 1/2 teas. pepper
1 tbsp. + 1 teas. dry oregano
1 teas. dry parsley
3/4 teas. dry basil
1/2 teas. marjoram
1 1/2 cups beef broth
1 12 to 14oz. can tomato sauce
3 tbsp. olive oil
Method: Braised Steak
Tenderize the steaks by pounding it lightly with a meat mallet or by stabbing it repeatedly with a fork on both sides. This is to break down the fibers in the meat to make it tender. Add flour, salt, 1 teaspoon pepper and 1 tablespoon oregano to a large plate and mix well. Add a tablespoon of olive oil to a large skillet preheated to medium to medium high heat and dredge the meat in the flour one at a time and place in the skillet.
You will probably have to fry in a few batches, you don’t want to crowd the pan or you will steam the meat and it won’t cook right, about 3 steaks at a time. Brown on both sides ( about 3-5 minutes a side ) and remove to a plate. Add another tablespoon of olive oil after each batch. After all of the meat has been cooked and removed, add 1 tablespoon of olive oil to the pan and saute the onion, peppers, shallot and garlic for about 8 minutes or until translucent ( that means they start to change color and start to soften ).
Add beef broth and “de-glaze” the pan by using a wood spatula to scrape the bits from the bottom of the pan, this will take only a minute then add the tomato sauce and the rest of the seasonings ( 1 teas. oregano, 1 teas. parsley, 3/4 teas basil, 1/2 teas. marjoram and 1/2 teas. pepper ). Reduce heat to low, add the steaks back and push them into the sauce to cover. Simmer covered for 2 to 2 1/2 hours, stirring and turning steaks 2 or 3 times during simmering. Remove from heat and serve.. Oh these are yummy!
Ingredients: Fettuccine with Garlic Butter and Sun Dried Tomato Sauce
2 cubes butter or margarine
6-7 cloves garlic ( about 2 tbsp. minced )
4 tbsp. Italian style sun dried tomatoes ( chopped or small dice )
3/4 teas. dry oregano
1/2 teas. dry basil
1 1/2 teas. dry parsley
1lb. fettuccine noodles
Method: Fettuccine with Garlic Butter and Sun Dried Tomato Sauce
Cook fettuccine noodles according to package instructions. While those are cooking, add the butter to a medium sized sauce pan and melt over low heat. Then add the garlic, oregano, basil and parsley and continue to cook over low heat for about 10 minutes, this will infuse the flavors into the butter. ( Note: this also makes a great garlic butter for bread when cooled. ) After about 10 minutes add the sun dried tomatoes and stir. About this time your noodles should be done. Add the butter mixture to the drained noodles and stir to coat all of the noodles. These are now ready to serve and can be done while the steaks are simmering in their beautiful sauce.
For the vegetable medley I just picked up a 12 ounce bag of frozen california style mixed vegetables which is a blend of broccoli, cauliflower and carrots. Steam them in a steamer or by adding about 1-2 inches of water to a sauce pan and bing to a boil. Add the vegetables to a metal colander and place on the sauce pan and steam that way, covered, for about 10 minutes or until soft.
This is a wonderful braised steak dish that I hope you will try. You can add a piece of garlic bread and a salad to round it out.
You’re going to be amazed at how tender the braised steak is and the sauce makes it over the top good! The flavor of the fettuccine pairs perfectly with the braised steak and rounded off with the vegetable medley. You’ll be proud to serve this to anyone! Happy Cooking!