Steak Pizzaiola

A couple days ago, we raided my parents’ freezer and came up with a couple of packages of round steak. Round steak isn’t amongst my favourites by any means, but its a solid cut of meat that will work for a lot of things. We decided to make pizzaiola.

First, we made a batch of Barbaresco’s tomato sauce, which is posted on the blog here, and modified it slightly. We had fresh tomatos from my parents’ garden as well, so we used those to make the sauce. Katie blanched, peeled and seeded the tomatos, then ran them through the food processor to achieve a puree. We probably had about 4 cups or so of puree. We put a bit of olive oil in the pan, and cooked half a finely minced yellow onion and a couple finely minced garlic cloves, until they were very soft. Then we added the two round steaks (not tenderized) and seared them to a nice brown color on both sides, and finally added the tomato puree, salt and pepper, and a tablespoon or two of dried oregano, and simmered it for about a half hour or a little longer. We served it with spaghetti.

In all, it would be a nicer dish with nicer steak, but this worked pretty well, really.


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