Zucchini Beef Italiano
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
- Servings: 6
- 750 g blade steaks, cubed
- 2 tablespoons flour
- 2 tablespoons butter
- salt & pepper
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 220 g champignon mushrooms, drained
- 445 g italian pasta sauce (cooking sauce)
- 1/2 cup red wine or 1/2 cup water
- 1 bay leaf
- 3 medium zucchini, sliced lengthwise
- 250 g mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
Recipe
- 1 sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
- 2 melt the butter in a pan and brown the beef over high heat.
- 3 transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
- 4 add remaining ingredients to the frypan and stir briskly until it reaches a boil.
- 5 pour the sauce over the beef, cover dish & bake at 180.c for 1 1/4 hours.
- 6 meanwhile mix the cheeses together.
- 7 take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.
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