SICILIAN BEEF RAGOUT
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
- Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
- Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
- Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams
SICILIAN STYLE STEAK
Any good cut of steak breaded with a mixture of bread crumbs and Parmesan cheese. You can use tenderloin fillet or porterhouse too.
Provided by BOBBYR1
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
- Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
- Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 1383.1 calories, Carbohydrate 46.3 g, Cholesterol 294.3 mg, Fat 63.8 g, Fiber 3.4 g, Protein 147.1 g, SaturatedFat 24.5 g, Sodium 2467 mg, Sugar 4.8 g
SIMPLE SICILIAN BEEF STEW
Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.
Provided by Rachael Ray : Food Network
Time 3h40m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
- Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
- Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
- Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
- Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.
SICILIAN BEEF
Impressive dish w/incredible flavor. You may use beef cube steaks but I use pre-cut stir-fry meat and serve over pasta. (Recipes courtesy of chefs.com)
Provided by Petite Mommy
Categories Meat
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Season meat with half the Italian herbs and salt and pepper to taste.
- Heat oil in a heavy nonstick skillet over medium high heat.
- Sauté meat 2-3 minutes, until browned on bottom. [I also drain the meat].
- Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil.
- Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout. [I simmer for 10-15 minutes].
Nutrition Facts : Calories 317.3, Fat 12.1, SaturatedFat 4.1, Cholesterol 89.2, Sodium 427.1, Carbohydrate 19.4, Fiber 2.9, Sugar 13, Protein 33
SICILIAN SUPPER
Ground beef, tomato and a tasty cream cheese sauce come together in this hot, hearty casserole. I recently took it to a banquet, and recipe requests came from every table.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, 1 teaspoon sugar, salt, basil, garlic powder, chili powder and 1/8 teaspoon pepper., In a large saucepan, saute green onion in oil until tender. Add cream cheese and milk; stir until blended. Stir in 1/3 cup cheese, and remaining sugar and pepper. Drain noodles; stir into cheese mixture., In a greased 8-in. square baking dish, arrange alternate rows of beef and noodle mixtures. Sprinkle with remaining cheese. Cover and bake 20-25 minutes or until bubbly.
Nutrition Facts : Calories 601 calories, Fat 38g fat (20g saturated fat), Cholesterol 147mg cholesterol, Sodium 735mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 34g protein.
SLOW-COOKER SICILIAN-STYLE BEEF STEW
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
- Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.
SICILIAN STEAK
Got this while going through a bag of old recipes. The recipe didn't specify the size round steak, but I used a 1 lb steak and had extra breading, so I'd guess about 1 3/4-2lb would work with the bread crumb mix. The round steak came out nice and tender.
Provided by pines506
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend bread crumbs, Parmesan cheese, garlic salt, parsley and seasoning in medium bowl.
- Set aside.
- Cut round steak into individual serving size pieces, set aside.
- Beat 2 eggs in a separate shallow bowl.
- Grease or oil a 13 x 9 baking pan.
- Dip pieces into egg and then dredge in crumb mixture and lay in pan (do not overlap pieces).
- Preheat oven to 325°F.
- Lay tomato slices over breaded steak.
- Cover pan with foil and bake for one hour at 325.
- Pull foil off and bake for an additional 10 minutes.
SICILIAN MEAT ROLL
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor. This is always a big hit with company, and the leftovers are good either hot or cold. -Mrs. W. G. Dougherty, Crawfordsville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the bread crumbs, eggs, tomato juice, parsley, garlic, oregano, salt and pepper. Crumble beef over the mixture and mix well. , On a pieces of heavy-duty foil, pat meat mixture into a 12x10-in. rectangle. Place the ham and shredded cheese on loaf to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. , Place on a greased baking pan with seam side down; seal ends. Bake, uncovered, at 350° for 1 hour and 10 minutes or until meat is no longer pink and a thermometer reaches 160°. Top with sliced cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 375 calories, Fat 23g fat (11g saturated fat), Cholesterol 163mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
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