Life in tomato sauce

Name: Life in tomato sauce - Sidonia I.
Ingredients: 800 g beef chuck or muscle 1 can crushed tomatoes 4 tablespoons water 1 teaspoon grated ginger 1 clove grated garlic 4 tablespoons olive oil oregano 150 g flour salt pepper oil for frying

Meat - Life in tomato sauce by Sidonia I. - Recipia

I have quite often prepared this beef steak in tomato sauce when I want something hearty but without spending too much time at the stove. The recipe isn't complicated, but you need to pay attention to the steps - the meat must be beaten and fried one piece at a time, otherwise it clumps in the pan and doesn't turn out as tender. With a little patience at the beginning, the result is clearly rewarding. I like that it works both for a family dinner and when I have guests and don't want to cook separately for kids and adults. Quick Info Total time: about 45 minutes Preparation time: 15-20 minutes Cooking time: 25-30 minutes Servings: 4-6 Difficulty: easy to medium Type: main dish, suitable for dinner Ingredients 800 g beef shoulder or tenderloin 1 can of crushed tomatoes (approx. 400 g) 4 tablespoons water 1 teaspoon grated ginger 1 clove grated garlic 4 tablespoons olive oil Oregano, to taste 150 g flour Salt Pepper Oil for frying Preparation method 1. Cut the beef into thick slices of about 1 cm. The slices should be uniform so they cook evenly. 2. Beat each slice with a meat hammer until it becomes a bit thinner and more tender. Don't overdo it, so it doesn't tear. 3. Place the flour on a flat plate. Dredge each piece of meat in flour on both sides, then shake off the excess. 4. Heat frying oil in a large pan over medium heat. Fry the meat for 2-3 minutes on each side until it gets a slight golden crust. Don't overcrowd the pan - do it in batches if necessary. Remove them to a platter. 5. Season all the fried pieces with salt and pepper while they are still warm. 6. In a bowl, place the grated garlic, grated ginger, and add a bit of oregano. Mix. 7. Add the crushed tomatoes to the garlic and ginger mixture. Pour in the 4 tablespoons of water. Mix and season with salt and pepper. 8. Prepare a baking dish about 25 x 35 cm. Arrange the meat slices in a single layer. 9. Pour the tomato sauce with garlic and ginger over the meat to cover it well. 10. Drizzle with the 4 tablespoons of olive oil on top. 11. Place the dish in the oven at 200°C for 20 minutes. If during baking you notice that the sauce reduces too much, you can add another 2-3 tablespoons of water directly in the dish. 12. When the time is up, take the dish out of the oven. The meat should be tender, and the sauce not too thick. 13. Serve immediately, with a side of rice or couscous, as preferred. Why I make the recipe often I prepare this recipe because it doesn’t require constant supervision, and the result is tender meat that cuts easily. The ingredients are simple, and I usually have them at home. It works well for both a regular meal and when I have guests and want to keep everything simple yet tasty. Tips and variations Tips - Don’t skip the step of beating the meat, otherwise it risks being tough. - Remove the meat to a platter when frying it, so it doesn’t steam and lose its crust. - Be careful not to leave the meat frying too long, so it doesn’t become tough. Substitutions - You can use other cuts of beef, but they should be suitable for roasting. Shoulder, ribeye, or even tenderloin if you want something softer. - Fresh ginger can be omitted if you don’t like the flavor, but it adds an interesting note. Garlic remains essential. - Olive oil can be replaced with regular sunflower oil for frying. Variations - If you want a thicker sauce, leave the dish uncovered and slightly reduce the baking time. - For an extra herb flavor, you can add a bit of dried or fresh basil, but don’t change too much from the basic recipe. - If you prefer, you can add thin slices of carrot or celery to the sauce, but it’s not in the original recipe. Serving ideas - It pairs well with plain rice, couscous, or even boiled potatoes. - The sauce can be spread over the side dish. - For an extra touch of freshness, you can sprinkle some herbs at the end (parsley or basil). Frequently asked questions Does the meat have to be beaten? Yes, to be tender after baking. If you skip this step, the result may be too tough, especially with lean cuts of beef. Can I use fresh tomatoes instead of canned? You can, but you need to peel and chop them very finely. The sauce turns out a bit less thick and less consistent than with canned tomatoes. Is it necessary to use ginger? No. Ginger adds a slightly spicy and fresh flavor, but the recipe works without it. If you don’t like it, you can omit it. What if my meat sticks while frying? Most likely, the heat is too high or you’ve added too much meat at once. Fry in batches over medium heat, and clean the pan between batches if the flour burns. Can the final dish be frozen? I do not recommend it. The tomato sauce and cooked beef do not freeze well - the texture may suffer upon thawing. Nutritional values The values are approximate, per serving from 6: Calories: 350-380 kcal Protein: 30-35 g Carbohydrates: 15-18 g (mainly from flour and tomatoes) Fats: 14-16 g (from frying oil and olive oil) Fiber: 2-3 g Values may vary depending on the type of meat, how much oil each slice absorbs while frying, and what side dish you choose. Storage and reheating The dish lasts in the fridge for up to 2 days, well covered. The sauce will thicken a bit when cold but can be reheated over low heat on the stove or in the oven, adding a tablespoon of water if needed. I do not recommend freezing - the meat changes texture. It’s best consumed fresh or at most the next day.

Preparation

We cut the meat into thick slices of 1 cm and beat it well with a meat mallet. Then we coat it in flour, shake off the excess flour, and fry it in a pan for about 2-3 minutes on each side. We repeat the process until all the slices are ready. We season them with salt and pepper. We grate the garlic, mix it with oregano and grated ginger, then add the chopped tomatoes and water, seasoning with a bit of salt and pepper. In a baking dish (25cm * 35cm), we place the meat and pour the tomato mixture over it, drizzle with a little olive oil, and bake at 200 degrees for 20 minutes (if needed, if the sauce reduces too much, we add a few tablespoons of water). We serve with a side of rice or couscous. Enjoy your meal!

Life in tomato sauce

Preparation

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