Steak Pizzaiola Recipe

[Deleted]

Steak Pizzaiola Recipe

Great Italian guy will explain. You gotta watcha dis.

[clarencebunsen]

My stomach growled while I watched this. I told Barb it was steak with East Utica gravy.

[Clipper]

Yum! I could almost smell the garlic.

[kit]

As a semi-certified 'mayonnaise face' I find that the best Italian foods are the ones that are simple to make. My tendency was to over-complicate the ingredients and the results were usually less than ideal. Chef Pasquale shows that with only a few ingredients you can make a superb dish quickly.

I think this would also be great using a butterflied chicken breast instead of the steak, and (for me) a bit less red pepper flakes, and maybe a shake or two of grated cheese at the table.

[Clipper]

I was thinking the same thing Kit. I don't butterfly the breasts though. I like to put them in a Ziploc bag and pound them to the desired thickness with a meat mallet. I might even put a few slices of fresh mozzarella on the top and put in the oven long enough to melt the cheese. Of course it would not longer be pizzaiola and the chef Pasquale would probably go into cardiac arrest if he were to see me adulterate his dish, but it damned sure would be delicious.

[Deleted]

Also great with cubed steak.

[Clipper]

Now that you mention it PB, I remember when I was a kid that my mom had on a few occasions prepared cube steak in a skillet with canned tomatoes, onions, and bell pepper. It was an inexpensive meal I imagine, using the cube steak and canned tomatoes. She also occasionally cooked cube steaks simmered in gravy and served with mashed potatoes with the gravy poured on them.

In recent years, since moving here to the South, I like cube steak prepared breaded and "chicken fried" smothered in a white cream and black pepper gravy. I take the cube steaks and further tenderize them and pound them flat with a meat mallet prior to breading and frying them in oil, and a simple supper is made using a packaged white cream gravy mix with black pepper.

[Deleted]

I like chicken fried steak. What was that other dish called I think Swizz Steak. Was that the dish with round steak that was cut in portions then pounded with flour then fried and cooked in the over with tomato sauce and carrots. I like that and gee I haven't done that in many a year.

[Deleted]

I found this one. I know she put carrots in with the sauce.

and doesn't that look delicious I even like the dish.



This is a classic, old-fashioned Swiss steak recipe made with boneless beef chuck or bottom round. The steak is portioned, tenderized, then baked with onions and tomatoes.



You can use thick steak and thin it out as you tenderize. If you use thin steaks, dredge thoroughly with the flour and pound lightly.



The dish is extremely versatile with many possible additions. See the variations below the recipe.


Ingredients

2 to 3 pounds boneless chuck steak (lean, or bottom round)

1 teaspoon salt

1/2 teaspoon black pepper (freshly ground)

3/4 to 1 cup all-purpose flour

3 to 4 tablespoons vegetable oil

2 medium onions (quartered and sliced)

1 (28-ounce) can tomatoes (undrained, chopped)

Optional: 1 tablespoon all-purpose flour mixed with 1 tablespoon water


Steps to Make It

SHOW IMAGES

Gather the ingredients.



Heat the oven to 325 F (165 C/Gas 3).



Trim fat from steak.



Season meat with salt and pepper and put on well-floured cutting board. Sprinkle more flour over steaks and pound with meat hammer to tenderize. Continue to turn, flour, and pound until most of the flour is used.



Heat a large, heavy ovenproof skillet or Dutch oven over medium heat. Add 3 tablespoons of vegetable oil to the pan.



When the oil is hot, but not smoking, add the sliced onion. Cook, stirring until the onion is translucent and lightly browned. Remove the onion to a dish with a slotted spoon.



Add another tablespoon of oil to the pan if needed to cover the bottom of the pan.



Cut steak into 6 pieces and place them in the hot oil, working in batches as necessary



Place the onion on top of steaks, add the tomatoes, and then cover the pan and bake for about 1 1/2 to 2 hours, or until the steaks are tender.



Remove steak, tomato, and onions to a hot serving platter.



If the sauce is too thin, place the pan over medium heat. Combine 1 tablespoon of flour with 1 tablespoon cold water. Stir until no lumps remain. Stir into the simmering sauce and cook, stirring, until thickened.



Pour sauce over steak, tomato, and onions on the platter.



Enjoy!



Recipe Variations

Replace the large can of tomatoes with 2 (14 1/2-ounce) cans of stewed tomatoes.

Add about 1 cup of sliced celery to the onion mixture.

Add 1 medium or large minced garlic clove to the steaks just before adding the tomatoes.

Season the sauce with a dash of oregano and a teaspoon or two of celery flakes.

For a thicker sauce without flour, add 2 tablespoons of tomato paste along with the tomatoes.

If your tomatoes aren't very juicy, and you'd like to have more sauce, add about 1/2 cup of tomato juice or low-sodium beef broth with the tomatoes.


www.thespruceeats.com/old-fashioned-swiss-steak-3056883

[Clipper]

I had forgotten about swiss steak. I remember my mom making it on a couple of occasions, but it was not something that she fixed on a regular basis. She worked and it was rather time consuming to prepare after working all day and needing to get supper on the table. I often started supper so the dishes when I cooked were limited to the simple to fix. Stewed chicken, meat loaf which mom would prepare ahead so I only had to put it in the oven, or pork chops with canned sauerkraut, potatoes and a canned vegetable.

Now that it has been brought back to mind I may have Kathy fix some swiss steak using the recipe you provided. Tonight for supper she made hamburger steaks with nice lean ground sirloin, with sliced onions and minced garlic. She also made a small casserole dish of home made mac and cheese with some left over extra sharp cheddar that I had purchased to cut up and eat on crackers yesterday evening. While she was doing that I sliced some fresh brussels sprouts in half, misted them with olive oil, sprinkled them with salt and pepper and garlic powder, put a small dab of Thai chili sauce on them and roasted them in the air fryer oven. They came out a bit too spicy for Kathy so she ended up putting a small bowl of creamed corn in the microwave and warming it up, haha.

[Clipper]

Guess what PB. You have introduced me to Kale and now I eat it quite frequently cooked up like Utica greens with garlic, olive oil, and crushed red pepper. I think it was you that also advised me to cut out the tough stems and only cook the tender part of the leaves. I have kale in the fridge for tomorrow.

[kit]

The recipe I have for Collard Greens calls for simmering chopped bacon and onion along with the greens, garlic, chicken broth and red pepper flakes. I made a full batch the other day and had greens with several meals. They were delicious. Looks like another bunch of fresh collards will be on my next shopping list.

[Clipper]

I guess I misspoke Kit. My kale is obviously not Utica style greens. I have added Italian sausage a couple of times, and diced ham. I haven't simmered with chicken broth. I normally have steamed them in a steaming basket over water until they were limp and tender and then sautéed them in pan with the olive oil, garlic, and crushed red pepper. I have to pick up my friend John and take him home from the hospital later so maybe I will stop and grab some chicken broth and bacon and try your recipe. I also left out the diced onion in my post. I don't know as I ever cook very many things with garlic without adding chopped onion.

I eat collards occasionally, but they are not my favorite. We tend to favor other greens, chards, spinach, beet greens, lately the kale. There is also another green that is popular here in the South. It is called creasy greens. Some people boil the hell out of it, and others blanch it and cook it with bacon and onion in a skillet. They are most prevalent in the stores in spring. They are some sort of cress. Easiest way I can explain "creasy greens" is to post a link. davesgarden.com/guides/articles/view/2352 They grow wild around here in spring, but are also cultivated in gardens.

[kit]

Like you Clipper, I usually put onions in with garlic. Do you use shallots? They're supposed to be a cross between onion and garlic, but I'm not convinced. In salads in the summer I often use chopped fresh chives for that 'onionny' flavor.

I wilt the greens in the pot. The broth is added later just to simmer the greens until they're softened and all the nutrition stays in the pot. By the way, I've been making 'broth' with a product that's available in most supermarkets called "Better Than Bouillon". It's a paste that comes in a jar and is available in both chicken and beef flavors. Good stuff and so much easier to use than bouillon cubes. I always have a jar of both in the fridge. They also make a delicious gravy.

[Clipper]

I have always used the following recipe from Epicurious as a guide to saute the Kale. I had to go back to my recipes on my Ipad to find it. I found it when I first decided to give Kale another try after PB touted it's nutritional value. I certainly don't follow it very closely. Yesterday I steamed the kale until it was limp and tender. We have a stainless steel colander that fits nicely in the top of our pasta pot and allows for a lid to be put on. I took your suggestion and substituted chicken broth instead of water. I didn't have any bacon, but I did have bacon grease in the fridge. I used about a tablespoon of bacon fat and a tablespoon of oil and added maybe a 1/2 cup of the chicken broth from the steamer.

I have occasionally used shallots in recipes where they are listed, but normally we use either Vidalias or Texas sweet onions in just about everything except salads and we use red onions in salads. We always have fresh garlic as well as minced garlic in water that comes in a jar from Krogers. For the kale yesterday I put a good generous tablespoon of the jarred garlic in it. I need to look and see if I can find "better than bouillon." I have been using the granulated Swanson's bouillon in a jar. I also use only Swanson's boxed broths and stocks. The store brands in a can seem to be diluted and not much more than faintly flavored water.