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Panfried beef in spicy tomato sauce


4 boneless beef steaks ( about 6 ounces each) preferably center-cut top round or bottom round beef , sliced about 1/4 inch thich or pounded to 1/4 inch if cut thicker)
4 tablespoons olive oil
1/2 cup chopped yellow onion
1 teaspoon minced garlic
3 anchovy fillets, minced
1 cup dry white wine
1 2/3 cups peeled, seeded, drained and chopped ripe or canned plum tomato
2 tablespoons minced fresh oregano, or 1 teaspoon crumbled dried oregano
2 tablespoons minced fresh parsley, preferably flat-leaf type
Freshly ground black pepper
Crushed dried hot chile
Fresh oregano sprigs or parsley sprigs, preferably flat-leaf, for garnish (optional)


Quickly rinse the beef under running cold water and pat dry with paper toweling. Set aside.

In a heavy-bottomed saute pan or skillet, heat 2 tablespoons of the olive oil over high hear. Add the beef and cook, turning once, until browned, 1 1/2 to 2 minutes on each side. Remove the meat to a plate.

Add the remaining 2 tab lespoons olive oil to the pan and place over medium heat. Add the onion and saute until soft but not browned, about 5 minutes. Add the garlic and anchovies and cook for about 1 minute longer. Increase the heat to high, add the wine and scrape up any brownede bits from the pan bottom. Cook, stirring frequently, until the wine is reduced by half, about 3 minutes. Stir in the tomato, minced parsley, minced or dried oregano, salt, pepper and chile to taste. Cook, stirring occasionally, until thickened, for about 5 minutes. If desired, transfer to a food precessor and coarsely puree, then return the sauce to the pan.

Return the meat to the pan and cook, turning the meat in the sauce several tumes, until the meat is heated through, 2-3 minutes. Transfer to a serving dish, garnich with oregano or parsley sprigs and serve immediately.


Serve 4

Courtesy of Kitchen of Tuscany.

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