Beef Cacciatore

Beef cuts suitable for quick cooking are very tender.  I typically pick up top sirloin when it's on sale and use it in this dish.  However, because of its low fat content, sirloin is very easy to overcook.  As soon as the meat looks sealed, add the sauce ingredients.  And as soon as the sauce comes together, pull it off the heat!

Beef Cacciatore 
serves 6

Boil 8 oz. of short pasta like rotini or penne while the cacciatore is coming together.

Saute in olive oil until soft:

1 large green pepper, large dice
2-3 carrots, thinly sliced

2 cups of mushrooms, sliced

1 tsp. salt

Add and cook until beef just browns:

1 lb. beef, sliced thin (pref. sirloin or blade steak)

1 tsp. dried basil
1 tsp. dried thyme

Add and simmer until sauce flavors meld:

2 tsp. anchovy paste (or 2 minced fillets)
6 oz. can tomato paste
14 oz. can diced tomatoes, drained
1/2 c. red wine

2 tbsp. garlic olive oil
1 tsp. red wine vinegar

Add salt and pepper to taste.

Stir in the cooked pasta.  Serve.


Shopping list:
1 lb. sirloin or blade steak
14 oz. can diced tomatoes
6 oz. can tomato paste
1 green bell pepper
3 medium/2 large carrots
2 cups mushrooms

Check the pantry:
basil, dried
thyme, dried
red wine for cooking, 1/2 cup
penne or rotini pasta, 8 oz. (1/2 box)
garlic olive oil
anchovy paste
red wine vinegar