SAUTÉED BEEF AND VEGETABLES WITH POLENTA

SERVES 4

This is quick and very good, especially with the polenta. I would finish the polenta and keep warm while making the beef and vegetables. If it thickens too much, just stir in a little water to thin it out before serving.

INGREDIENTS

1 recipe Basic Polenta

2 tablespoons olive oil

1 pound beef steak about, 1-1/2 inch thick, such as round or sirloin, thinly sliced across the grain

Salt and pepper to taste

1 stalk celery, thinly sliced

1 carrot, thinly sliced

1 large onion, wedged and thinly sliced

1 large green pepper, thinly sliced in 2-inch lengths

4 large cloves garlic, minced

1 tablespoon tomato paste

2 large tomatoes, wedged

1 cup dry red wine

1 teaspoon dried marjoram leaves

1 teaspoon dried thyme leaves

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

Make the polenta and keep warm over very low heat. Heat a large skillet over high heat. Add the olive oil and swirl. Brown the beef on both sides, in batches as needed. Remove from pan, season with salt and pepper, and set aside. Add the celery, carrot, onion and green peppers to the pan. Season with salt and pepper. Sauté until softened, about 7 minutes. Add the garlic and sauté one more minute. Add the tomato paste and tomatoes. Sauté another 3 minutes. Add the wine, herbs and spices. Cook over high heat until the wine has reduced by about half. Return the meat and any accumulated juices to the pan and cook another 3 minutes or until the meat is hot. Place some polenta on individual serving plates and top with meat, vegetables and juices. Serve immediately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.