Tuesday, March 17, 2009
Round Steak with Fetuccine
Giada DeLaurentis cooked a dish last week on Everyday Italian that really made me drool. It was called Beef Shortribs with Tailigatte. I penciled this in to prepare on Sunday.
There are a few of you who read this blog regularly that live in the Knoxville area. We have commented to each other what a pain grocery shopping is here. Often, it's difficult to get some basic items. Well, difficult is putting it mildly! I went to three grocery stores to try and find beef short ribs; I was told at all three stores that beef short ribs had to be special ordered! Is that crazy or what? There is a well known specialty market that I sent my husband to; I figured no problem, this places carries what you can't find elsewhere - WRONG! They don't carry beef short ribs either.
So what's a girl to do? Evidently the grocery powers that be have deemed beef short ribs illegal here or something. I was forced to do my thing. I am so glad I did. This was a fantastic meal bite after bite.
Round Steak with Fettuccine -
3 tablespoons olive oil
3 strips smokey bacon, cubed
2 lbs. bottom round steak cut into 3" x 4" pieces
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 cup fresh parsley leaves
4 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
2 tablespoons tomato paste
1 crumbles, dried rosemary leaves
1 teaspoon dried thyme
1teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 lb. fettuccine
1/2 cup freshly grated Parmigiana-Reggiano
Place the olive oil in a large heavy stock pot over medium heat. Cook the bacon until golden and crisp.
Meanwhile, season the steak with salt and pepper, and dredge in the flour.
Use a slotted spoon, remove bacon from the pot and set aside.
Add steak to the pot and brown on both sides.
While the meat is browning, combine the onion, bell pepper, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the steaks ribs are browned, carefully add the mixture from the food processor to the pot.
Return the bacon to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of Parmigiana-Reggiano. Serve immediately.
This is my entry for Presto Pasta Nights hosted by Pam at Sidewalk Shoes.