Best 7 Beef Or Veal Alla Pizzaiola Recipes

VEAL PIZZAIOLA

Steps:

• Beat veal slices until very thin - remove sinew from side if meat. Place 1/4 cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides. Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes. Season with salt and pepper and add oregano. Reduce heat and cook slowly for a few minutes. Add the meat juices to the tomato sauce and the Worcestershire sauce. Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes. Place the remaining sauce through a sieve. Add the parsley. Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown. Serve sauce separately in a sauceboat.

CHEF JOHN'S STEAK PIZZAIOLA

Steps:

• Season steak medallions with salt and black pepper on both sides.
• Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
• Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
• Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
• Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

BEEF OR VEAL ALLA PIZZAIOLA

Steps:

• Coat the bottom of a large pan with olive oil.
• Using your hands, crush the canned tomatoes and add about half of them to the bottom of the pan.
• Add half of the salt, pepper, garlic, parsley, oregano and onions to the pan (only add the mushrooms to the top layer).
• Place the meat on top of this mixture.
• Cover the meat with remaining crushed tomatoes, salt, pepper, garlic, parsley, oregano, mushrooms and onions.
• Cover pan tightly and cook over a low flame for about 1 1/2 to 2 hours (until meat is tender).
• Add the green peppers to the pan for the last 15 minutes of cooking time.
• To prepare this in the oven instead of stove top, use a shallow roasting pan, (follow above directions), cover pan tightly and bake at 325°-350°F for 1 1/2 to 2 hours (until meat is tender).
• Serve with potatoes or rice and a green salad.

STEAK PIZZAIOLA

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

TENDER BEEF PIZZAIOLA

Steps:

• Heat olive oil in a pan.
• Add beef strips and stir well.
• Top with tomatoes, garlic, oregano, basil, and pepper.
• Place lid on pan and cook on medium/high for 10 minutes.
• Reduce heat to low and cook for 30-45 minutes, or until meat is tender.
• Serve over rice, or egg noodles.

BEEF PIZZAIOLA

Steps:

• Put everything but the meat in a crockpot and mix together.
• Add Beef.
• Cook on low for 6 hours.
• I served it with spaghetti noodles.

BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE

Steps:

• To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
• Let garlic turn slightly golden but remove from pot before it becomes too brown.
• Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
• Set aside.
• Season steaks on both sides with salt and pepper.
• Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
• Add garlic and saute for 1 minute then add steaks.
• Quickly brown 1 minute on both sides then transfer to a plate.
• Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
• Add tomato sauce, stir then return steak to pan.
• Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
• Put steak on a serving dish and pour sauce over top.