Sautéed Beef and Vegetables

Serves 4

This beef and vegetable recipe is easy, quick and delicious, especially when served with polenta, which is in the similar and related recipes. However, rice, pasta or even mashed potatoes serve the same purpose and are equally good with the beef and sauce.

Ingredients

• 2 tablespoons olive oil
• 1 pound beef steak about, 1-1/2 inch thick, such as sirloin, well trimmed and 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

Heat a large skillet over high heat. Add the olive oil and swirl. Season the beef with salt and pepper. Brown on both sides, in batches as needed. Remove from pan 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 2 minutes or until the meat is hot. Place some polenta, rice or pasta on individual serving plates and top with meat, vegetables and sauce. Serve immediately.