Thursday, October 21, 2010

Steak in a Creamy Tomato Sauce


I ripped this out one of my favorite magazines, Clean Eating, before passing it on to a friend (Hi Cassy!) because it seemed like I have all those ingredients around on a weekly basis.

Steak in a Creamy Tomato Sauce
recipe adapted from Clean Eating

3 cloves garlic, finely minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon fresh ground black pepper
1 pound lean eye round steak, cubed

16 oz pasta (recipe calls for farfalle, or bowtie, but use what you like)

2 tablespoon olive oil, divided to pan,
1 medium yellow onion, finely diced
2 cloves garlic, finely minced
1 28 oz can crushed tomatoes
1 1/2 teaspoon Italian seasoning
1 teaspoon dried basil
8 oz sour cream

Prepare marinade in a bowl: Whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Add steak cubes, cover and refrigerate for at least 1 hour or up to overnight.

Cook pasta according to package directions. Drain and set aside


Drain steak cubes and discard marinade. Heat a large skillet over medium high heat, add a tablespoon of olive oil. Saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.

Add 1 tablespoon olive oil to pan, heat to medium high, add onion and 2 cloves garlic and saute until brown, about 2 to 3 minutes. Add tomatoes, seasoning, basil and combine. Cook for an additional 2 to 3 minutes. Reduce heat to medium low, then add in sour cream and reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.

The verdict?
First of all, I used the wrong kind of steak - I meant to grab a Sirloin Steak out of the freezer from our big beef purchase, but ended up grabbing a Sandwich Steak. So the meat was cut really thinly and looked alot different than the cubes that the recipe called for.

This recipe overall was a bit of a surprise. I was expecting the flavor to be pretty cut-n-dry, because the ingredients were all pantry staples, but the sauce was very good. I'm sure our grass fed local beef helped the dish, but the marinade with the cinnamon in it really created a nice flavor undertone that made you go "hmmmm what is that?" It was as incomplex to throw together as a simple spaghetti sauce, but the flavor was anything but plain.

My husband loved this. He actually said this was the best meal he's had in a long time. Which kinda surprised me (because I feel like I crank out good stuff on a daily basis) but you have to take his opinion into consideration. He at least is honest!

This made alot! The recipe has 8 servings, so we had plenty of leftovers. I had to pack up the leftovers before we ate any more and stuffed ourselves. The next day it reheated well, and although it wasn't as saucy, the great flavor was still there.

I'm sharing this at Prairie Story Recipe Swap and Around My Family Table Tip Day Thursday.

Creatively Domestic

Simple Cooking | Easy Cooking

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