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Italian Meat Ingredients
- Beef 1 kg.
- Tomatoes 500 gr
- Olive oil for frying
- Dried rosemary to taste
- Dried thyme to taste
- Fresh basil 3 sprigs
- Salt to taste
- Ground black pepper to taste
- Dry white wine 200 ml.
- 2 cloves of garlic
- Pitted olives 20-30 pieces
- Main Ingredients
- Serving 5 servings
- World CuisineItalian Cuisine
Inventory:
Gas stove, Saucepan, Stewpan, Cutting board, Sharp knife, Shovel, Dining spoon, Paper towelCooking meat in Italian:
Step 1: choose the meat.
When buying meat, you should pay attention to its quality, it should be gentle, without films and tendons. The meat of the worst grades after frying remains firm and fibrous. The quality of the dishes also depends on the age of the animal: the younger the meat, the tastier it is. For our dish we need beef. Wash the meat thoroughly, dry it with a paper towel. Then on a cutting board with a sharp knife, cut the veins and films. Beef should be cut into portioned pieces along the fibers.Step 2: pickle the meat.
We take the pan and put the meat cut into small portions into it. Then pour it with dry white wine and sprinkle with dried thyme, rosemary and black pepper, salt to taste. Leave in this state to pickle about two hours.Step 3: prepare the sauce.
Meanwhile, while the meat is pickled, we are preparing a sauce for it. To do this, we need tomatoes and garlic. When choosing tomatoes, you should pay attention to their color. If they are bright red, then the nitrate content is normal, but if the tomatoes seem to be immature, orange-red in color, they were most likely grown using unknown fertilizers. We need tomatoes peel off. It is quite easy if, after making an incision, hold the tomatoes for a couple of minutes in boiling water. Take a blender and grind peeled tomatoes until smooth. Then peel the garlic and finely chop with a knife on a cutting board. Then mix it with chopped tomatoes and mix everything thoroughly. The sauce is ready!Step 4: fry the meat.
We take a stewpan and on a gas stove we heat olive oil in it. Next, put slices of pickled meat in it, as free as possible, so that they do not touch. This is done so that they are well fried, until golden brown, but at the same time they do not start to stew and do not give juice. The meat should be fried over medium heat. When the pieces are fried on one side, they need to be turned over with a spatula to the other side. It is important to do this with a spatula so as not to pierce the meat and leave juice inside the weight.Step 5: stew the meat.
Pour the fried meat with the resulting tomato and garlic sauce, add whole seedless olives, dried rosemary, dried thyme and ground black pepper to the same. Meat in Italian should be stewed on a very low fire, about 30 minutes covered. It’s better not to lift the lid and meat does not interfere. The dish is ready!Step 6: serve the meat in Italian.
We spread the meat in Italian on plates. Decorate the dish with fresh basil sprigs. It will give the meat a unique flavor. This dish is only served hot with bread and dry red wine. Enjoy your meal!Recipe Tips:
- - When frying portioned pieces of meat, it is not recommended to cover the dishes with a lid, since in this case the steam does not evaporate, but settles on the meat and gives it a taste of stew, not fried.
- - The slower the thawing of frozen meat, the less it loses valuable meat juice.
- - In no case should you thaw meat in cold and especially in warm water, as this helps to multiply germs and spoil the product. The meat should be washed, put in a bowl or pan, close the lid and leave to gradually thaw.
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