A typical Neapolitan speciality, a simple and tasty stew served over pasta such as rigatoni or penne.
1 to 1 1/4 pound sirloin steak, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 (28-ounce) can chopped plum tomatoes, undrained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed fennel seed
1/2 teaspoon garlic powder
- Place beef strips in a bowl and sprinkle with salt. Coat meat all over with flour.
- In a large skillet, heat oil over medium-high heat. Sauté beef for 5 to 8 minutes or until done.
- Blend tomatoes and juices with basil, oregano, fennel and garlic powder; pour over meat. Bring to a boil and simmer, uncovered, 10 minutes.
- Serve over rigatoni or penne pasta. Garnish with cracked black pepper and freshly grated Parmesan cheese, if desired.
Makes 12 servings.
Recipe courtesy of McCormick/Schilling.