Dick Sturza’S Beefsteak Marinara

This hearty Italian-American casserole transforms simple top round beef into a tender, flavor-packed meal. The dish combines browned beef cubes with sauted onions and fresh mushrooms, all nestled in a robust sauce made from beef consomm, dry wine, tomato paste, and aromatic herbs like basil and oregano. Slow-baking ensures the meat becomes incredibly tender while the flavors meld beautifully. Its a comforting, rustic dish perfect for family dinners or when you need a meal that can simmer unattended for hours. Serve over spaghetti for a satisfying, home-style experience.

Cooking Method: Baking, Boiling, Frying

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 1027.7

Description

This hearty Italian-American casserole transforms simple top round beef into a tender, flavor-packed meal. The dish combines browned beef cubes with sauted onions and fresh mushrooms, all nestled in a robust sauce made from beef consomm, dry wine, tomato paste, and aromatic herbs like basil and oregano. Slow-baking ensures the meat becomes incredibly tender while the flavors meld beautifully. Its a comforting, rustic dish perfect for family dinners or when you need a meal that can simmer unattended for hours. Serve over spaghetti for a satisfying, home-style experience.

Ingredients

2 tablespoons Olive oil
1 large Onion,chopped
1/2 lbs Fresh mushrooms,thin sliced
1 tablespoons Butter/margarine/olive oil
3 tablespoons All-purpose flour
1 cans Condensed beef consomme
1/2 cups Dry wine
1/4 cups Tomato paste
2 tablespoons Chopped parsley
1 teaspoons Dried basil leaves
1 teaspoons Dried oregano leaves
1 cans Stewed tomatoes (14.5 oz)

Directions

1
Preheat oven to 350F (175C).
2
Trim fat from the top round beef and cut into 3/4-inch cubes.
3
Heat 1 tablespoon of olive oil in a large frying pan or Dutch oven over medium-high heat.
4
Brown the beef cubes in batches, stirring often, until well-browned on all sides. Do not crowd the pan.
5
Transfer the browned beef to a 3- to 3.5-quart casserole dish using a slotted spoon.
6
Add the remaining 1 tablespoon of olive oil to the frying pan. Add the chopped onion, minced garlic, and sliced mushrooms.
7
Saut the onion, garlic, and mushrooms, stirring often, until the onion is limp and mushrooms are tender, about 10 minutes.
8
Transfer the vegetable mixture to the casserole dish with the beef.
9
Melt the butter (or olive oil) in the same frying pan over medium heat.
10
Stir in the all-purpose flour and cook, stirring constantly, until the mixture bubbles and becomes a smooth paste.
11
Gradually whisk in the condensed beef consomm, dry wine, tomato paste, chopped parsley, dried basil, and dried oregano until smooth.
12
Add the stewed tomatoes (breaking them up with a spoon) and any liquid from the can to the pan.
13
Stir the sauce continuously until it comes to a boil and thickens slightly.
14
Pour the hot sauce over the beef and vegetable mixture in the casserole dish. Stir gently to combine.
15
Cover the casserole dish tightly with aluminum foil.
16
Bake in the preheated oven for 2 to 2.5 hours, or until the beef is very tender when pierced with a fork.
17
Remove from oven and let rest for 5 minutes.
18
Serve hot over cooked spaghetti, seasoning with salt and pepper to taste.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1027.7kcal

% Daily Value *
Total Fat 59.8g92%
Saturated Fat 21.5g108%
Cholesterol 255.1mg86%
Sodium 380.9mg16%
Total Carbohydrate 20.9g7%
Dietary Fiber 3.5g15%
Sugars 6.0g
Protein 89.9g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, casserole, italian, marinara, stew, mushrooms, tomato, spaghetti, dinner, comfort food, slow cooked, herbs, wine, garlic, onion, basil, oregano, pantry staples, budget friendly, make ahead, family style

Read it online: https://www.chefs-mate.com/recipe/dick-sturzas-beefsteak-marinara/