Beef Rump With Pizzaiola Sauce

Serving Size : 6
Ingredients

for prepare Beef Rump With Pizzaiola Sauce

:

Amount	Measure	Ingredient - Preparation Method
sauce beef rump with pizzaiola sauce
4	tablespoons	virgin olive oil
4	large	garlic cloves - crushed or pressed
2	pounds	ripe tomatoes - peeled - seeded, and chopped
or 2 cans peeled tomatoes strained, and quartered salt to taste black pepper freshly ground, to taste beef rump with pizzaiola sauce
1/2	cup	dry white wine
3	sprigs	fresh oregano - chopped
or 3 teaspoons dried crushed oregano beef beef rump with pizzaiola sauce
3	tablespoons	virgin olive oil
6	thin	rump steaks - trimmed
salt to taste black pepper freshly ground, to taste beef rump with pizzaiola sauce
2	tablespoons	chopped fresh parsley

For the sauce: Heat the oil in a medium saucepan and sautй the garlic until light gold. Add the tomatoes, season with a pinch of salt and pepper, then stir in the wine and oregano. Lower heat and simmer until the tomatoes are soft, but not pulped (8 to 10 minutes for fresh tomatoes, 5 minutes for canned ones), stirring occasionally. Put aside. For the beef: Flatten the steaks with a meat mallet. Heat the oil in a large heavy skillet and fry the meat until brown on each side, but only half cooked. Spread the sauce generously over each slice, cover the pan, reduce the heat, and cook 5 to 7 minutes. Check the seasoning, adding salt and pepper if necessary. Sprinkle with parsley and serve. This recipe serves 6.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .