This recipe is from "Dinner in Venice." Most of the recipes on this website are not GF (even the Pesach recipes) but ALL of them are kosher. I happen to seriously love Italian food, and haven't been had meatballs in a while--which aren't normally gf anyways. I've had a spaghetti shortage since coming back to Israel, where there is NO quinoa pasta here. The nice thing about this recipe is that most things are available in Israel.
"Beef Scaloppine "Pizza-Style"
Very quick and easy, and kids love it!
Serves 4
2 lb tender beef cut and beaten into very thin cutlets
4 tablespoons extra-virgin olive oil
2 cloves garlic
1 lb crushed tomatoes (canned)
salt and pepper to taste
1 tablespoon freshly chopped parsley
1/2 teaspoon dried oregano
1/2 cup black olives (optional)
Heat the oil in a skillet and when it's warm add the garlic. Cook the garlic till it's golden then add the crushed tomatoes, the herbs, olives if using, and salt.
Let the sauce thicken for a few minutes (about 8 to 10), then add the meat and cover it well with the sauce. Cover the skillet and cook for about 5 minutes.
Flip the cutlets, cover again and cook the other side for another 5 minutes. If your cutlets were beaten thin, this should be enough: if you cook for too long the meat will harden. Serve the meat in its sauce. This dish re-heats well, and can also be made with turkey cutlets if you do not eat red meat."
Link: http://www.dinnerinvenice.com/main-courses-meat.html
"Beef Scaloppine "Pizza-Style"
Very quick and easy, and kids love it!
Serves 4
2 lb tender beef cut and beaten into very thin cutlets
4 tablespoons extra-virgin olive oil
2 cloves garlic
1 lb crushed tomatoes (canned)
salt and pepper to taste
1 tablespoon freshly chopped parsley
1/2 teaspoon dried oregano
1/2 cup black olives (optional)
Heat the oil in a skillet and when it's warm add the garlic. Cook the garlic till it's golden then add the crushed tomatoes, the herbs, olives if using, and salt.
Let the sauce thicken for a few minutes (about 8 to 10), then add the meat and cover it well with the sauce. Cover the skillet and cook for about 5 minutes.
Flip the cutlets, cover again and cook the other side for another 5 minutes. If your cutlets were beaten thin, this should be enough: if you cook for too long the meat will harden. Serve the meat in its sauce. This dish re-heats well, and can also be made with turkey cutlets if you do not eat red meat."
Link: http://www.dinnerinvenice.com/main-courses-meat.html
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