Friday, October 9, 2009

Italian Sauce Steak

This was the name my boys Chad and Curt gave this dish. At the time they were 5 years old and 3 years of age, now even as grown adults they still refer to this as Sauce Steak and the name stuck! This was the one way these two picky eaters, would eat meat. To this day, Sauce Steak is still a favorite request by both of them. The dish is cooked in wine, crushed tomatoes, spices with a round steak or cube steaks, simmered slow, in a pan will make this so tender it falls apart. I would put huge chunks of peppers and mushrooms in and since they were so picky, would remove the peppers at the end. Now I can't put enough peppers in there and those portobello's are awesome in a hard roll if there are any leftovers...and if we are lucky enough to still have some steak it made a great sandwich.....

So its pretty simple. I take two packages of round steaks thinly sliced or cube steaks,around 8 pieces total.

In a large fry pan saute with a little oil in the pan the round steaks till browned on both side. Add a pound of cleaned and sliced portobello mushrooms and two cleaned and sliced bell peppers, continue to saute about 4 minutes more.

Add 1 cup of white wine I prefer Chablis

1 can of crushed tomatoes

1/2 teaspoon garlic powder

1/2 teaspoon of sugar

1/4 teaspoon of each oregano, parsley, basil, salt and pepper

Simmer on low around 1 1/2 hours till meat is tender and falls apart...

Cook pasta of choice, our favorite is Gemelli and serve Sauce Steak on top of pasta.

Great with garlic bread, antipasto salad for side dishes.

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