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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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It's not always easy to find great-tasting recipes that are made with leftovers. This is one of them, though. This recipe is a great way to use up any leftover steak that you may have. It would also work well with a leftover roast. Ingredients:
1 (6 ounce) can italian-style tomato paste |
1 cup sliced onion |
1 teaspoon dried oregano |
1 teaspoon italian spices |
4 ounces red wine (or 1 beef bouillon dissolved in 4 oz. of water) |
1 teaspoon of minced garlic or 2 cloves garlic, minced |
1 1/2 lbs steak |
6 ounces cold water |
2 tablespoons olive oil |
1 cup portabella mushroom, washed and sliced |
1 cup grated mozzarella cheese |
grated parmesan cheese |
Directions:
1. Mix all ingredients (except the cheeses) in a 2-qt pan.
2. Bring to a slow boil and then simmer on low until the onion is cooked and tender (about 15-20 minutes).
3. Remove the meat from the sauce.
4. Cut it into 1/2 inch to 3/4 inch strips.
5. Pour 1/2 of sauce into a casserole dish.
6. Add the meat and pour remaining sauce over meat.
7. Bake for about 45 minutes.
8. Remove from the oven and sprinkle generously with grated Parmesan.
9. Then top with the mozzarella.
10. Allow to sit for a few minutes before serving.
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