Beef Scallopini

Now – before anyone screams “This isn’t traditional” I don’t know if it is or not, though I suspect it isn’t. This is one of my favourite menu items at Savute’s, an Italian-American restaurant in Wichita, KS, that has the distinction of being the oldest restaurant in Wichita, in continuous operation since sometime in the 1940s – I’ve been going there for 29 years, and I’m only 28 years old.

Beef Scallopini (thin sirloin essentially), around 6oz per person
Celery, chopped in 1/2 inch lengths, around 1/2 cup per person,
Mushrooms, sliced about 1/4″ thick (1/4 cup per person, maybe a bit less even – these aren’t a dominant flavour)
Tomato, a can of diced tomato, of which you’ll need perhaps half a cup for four people (can omit this if you serve pasta and tomato sauce as a side)
Onion, sliced in 1/2″ pieces (around 1/4 cup per person)
Garlic – 3 or 4 cloves, minced to a paste consistency
Wine, white, such as a pinot grigio or a red, such as a valpolicella, would work nicely to deglaze the pan.
Provolone cheese – 1 slice per scallope
Olive oil (for sauteeing)

In this iteration, thin (1/8th” to 1/4″ thick) beef scallopini are sauteed in a little oil in a cast iron skillet until medium. When cooked, they’re removed from the pan, and the chopped veggies are added. The should give off enough liquid of their own not to need additional oil. When they’re mostly cooked, the pan is deglazed with wine, and the scallopini are put back into the pan and allowed to finish cooking – we’re aiming for well done throughout. When the meat and veggies are cooked through (yes, cooked through – the celery should be soft), the scallopini are plated, a slice of the provolone tops each one, and a portion of the veggies are added on top of the scallopini (this will melt the cheese). Serve with spaghetti and tomato sauce, or some other sort of starch + sauce combination.


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