Zucchini Beef Italiano
"I'm currently trying to "Spring Clean" my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of."
photo by Lindas Busy Kitchen
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 750 g blade steaks, cubed
- 2 tablespoons flour
- 2 tablespoons butter
- salt & pepper
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 220 g champignon mushrooms, drained
- 445 g italian pasta sauce (cooking sauce)
- 1⁄2 cup red wine or 1/2 cup water
- 1 bay leaf
-
Topping
- 3 medium zucchini, sliced lengthwise
- 250 g mozzarella cheese, grated
- 1⁄2 cup parmesan cheese, grated
directions
- Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
- Melt the butter in a pan and brown the beef over high heat.
- Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
- Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
- Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
- Meanwhile mix the cheeses together.
- Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.
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Reviews
-
I used about 1 1/2 lbs. sirloin steak and cut it into cubes to make this. I omitted the mushrooms, only because I was having dinner with one of my neighbors and she doesn't like mushrooms. I used Hunt's spaghetti sauce, all but about 8 oz. of the lg. can. I used the individual little bottles of Sutter Home Merlot wine, which was an excellent choice. They come in a pack of 4 and I used the 1/2 c. and drank the rest while cooking :D I added about 1 tsp. Italian seasoning in place of the bay leaf, and it added lots of flavor! I used 1 c. Mozzarella and 1/2 c. fresh Parmesan. This was an excellent entree that I will have the pleasure of sharing with friends and family when I want to make something different that I know they will enjoy! Next time I serve it, I think I will have noodles or rice on the side to dip into the extra sauce in my plate. Just delicious! Thank you for sharing this recipe with us Mandy! Made for the 8th Annual Photo Swap. Linda
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
