Beef With Tomatoes and Artichokes -- Easy Elegance in 30 Minutes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule. Ingredients:
2 lbs boneless beef cubes (round, sirloin, or other lean cut preferred) |
1 onion, coarsely chopped |
2 garlic cloves, slivered |
2 (14 1/2 ounce) cans diced tomatoes |
2 (12 ounce) jars water-packed artichoke hearts, drained |
1/4 cup chopped fresh basil |
1/2 teaspoon salt, to taste |
olive oil |
chopped fresh basil (to garnish) (optional) |
grated parmesan cheese |
Directions:
1. Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
2. Add tomatoes, artichoke hearts, basil, and salt.
3. Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
4. Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
5. A salad (I suggest the balsamic dressing from Basic Vinaigrette Dressing With 8 Variations ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.
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