Italian Beef Strips Food

CREAMY PEPPER PASTA WITH STEAK STRIPS

Steps:

• Place a heavy based skillet over a high heat and leave it to get hot.
• Season the steak with salt and rub with 1 tablespoon of the olive oil.
• Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
• Remove the steak from the pan and set aside tented with foil.
• Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
• Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
• Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
• Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
• Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
• Reserve a cup of the pasta cooking water and then drain the pasta.
• Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
• Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
• If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

AUTHENTIC ITALIAN BRACIOLE RECIPE

Steps:

• In a medium sized bowl, mix together the garlic powder, cheeses, breadcrumbs, and dried basil. Set the mix aside
• Lay the flank steak on a clean surface and pound flat with a meat tenderizer. Sprinkle with the salt and pepper.
• Evenly distribute the breadcrumb filling among the flank steaks and roll, beginning on the short end, all the way up like a jelly roll. Tie the rolls closed with butchers twine to secure the braciole.
• Pour the olive oil into a large pot and heat over medium high heat. Sear the braciole rolls for about 30 second on each side, just to brown the meat quickly.
• Add the tomato sauce to the pot and lower the heat to low. Cover and cook the braciole for an hour, basting the rolls occasionally to ensure they do not dry out.
• Serve hot along with the sauce!

BREADED BEEF

Steps:

• Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
• This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
• If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
• Mix the eggs and water in a large bowl.
• On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
• If you run out of egg or bread crumb mixture just make a little more.
• Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
• Drain on paper towels.
• Add more oil to the pan as needed.
• Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.

STEAK STRIPS WITH SPAGHETTI

Steps:

• In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.