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.

BEEF WITH PIZZAIOLA SAUCE

Steps:

• Rinse beef shoulder to remove any unwanted smells, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.);
• Heat the olive oil in a large saute pan and cook the onions, garlic, and red and green peppers until the onions begin to turn translucent and the peppers begin to soften, being careful not to burn the garlic. Stir in the parsley, basil, and oregano. Add the crushed tomatoes and bay leaf. Over medium heat, bring the mixture to a boil, then reduce heat and allow to simmer for about 20 minutes.
• Preheat oven to 425 degrees F.
• In an oven proof skillet heat 1 tablespoon olive oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish, bringing to an internal temperature of 115 degrees F, on an instant-read thermometer, for medium-rare (about 30 minutes). Remove from oven and let rest for 10 minutes.
• Slice beef into steaks, and transfer to serving dish. Reheat pizziola sauce if necessary, remove bay leaf, and spoon over meat. Garnish with the pepperoncini.

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.

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.