Italian
Carne alla Pizzaiola
by Manu Food · 60K subscribers on YouTube
A classic Italian pan-fried beef dish simmered in San Marzano tomato sauce with garlic and oregano. The chef's version browns the meat first, then cooks it in the sauce for tender, flavourful results.
- Cook
- 40 min
- Difficulty
- easy
Ingredients
6 items- Palettina (o altro taglio di manzo adatto)The chef uses 'palettina' cut; ask your butcher for a suitable cut.
- Garlic1 clove or more to taste
- Extra Virgin Olive OilFor browning
- San Marzano TomatoesCrushed by hand
- SaltTo taste
- OreganoSprinkle to taste
Method
- Heat extra virgin olive oil in a pan and brown a clove of garlic (more if desired).
- Add slices of beef (the chef uses 'palettina' cut, but any suitable cut works) and brown on both sides.
- Remove the meat from the pan.
- Crush San Marzano tomatoes by hand or with a utensil and add them to the pan, using the meat-flavoured oil.
- Season with salt, cover, and let cook for 15–20 minutes.
- Return the meat to the pan and continue cooking for another 15–20 minutes, until tender. (If the meat is cut thinner, 15 minutes may be enough.)
- Finish with oregano and serve.
