Dick Sturza's Beefsteak Marinara

Recipe Ingredients

2 lbs	908g / 32oz	Top round beef - fat trimmed
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
2 teaspoons	10ml	Minced or pressed garlic
1/2 lb	227g / 8oz	Fresh mushrooms - thin sliced
1 tablespoon	15ml	Butter/margarine/olive oil
3 tablespoons	45ml	All-purpose flour
1		Condensed beef consomme
1/2 cup	118ml	Dry wine
1/4 cup	59ml	Tomato paste
2 tablespoons	30ml	Chopped parsley
1 teaspoon	5ml	Dried basil leaves
1 teaspoon	5ml	Dried oregano leaves
1		Stewed tomatoes - (14.5 oz)
		Hot cooked spaghetti
		Salt
		Pepper

Recipe Instructions

Dick Sturza was all set for a juicy beef Stroganoff; the beef was cubed, the mushrooms were sliced, and all the other necessary ingredients were at hand. Then tragedy struck. The sour cream had gone over the hill, and there was no time to replace it. He improvised brilliantly by creating this beefsteak marinara, a casserole with satisfying complexity of flavor that can be started well before the dinner hour and will require little attention before serving time.

1. Cut meat into 3/4" cubes. Pour 1 tablespoon oil into a 10-12" frying pan over medium-high heat. When oil is hot, add meat, a portion at a time, cooking until well browned; stir often. Transfer meat with a slotted spoon to a shallow 3 to 3 1/2 quart casserole.

2. Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes. With a slotted spoon, transfer mixture to casserole. Melt butter in frying pan, add flour, and stir until mixture bubbles. Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.

3. Mix sauce with ingredients in casserole. Cover tightly with foil and bake in a 350'F. oven until meat is very tender when pierced, about 2 1/2 hours. Serve over hot cooked spaghetti and add salt and pepper to taste.

Source:
Diana Christian

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