Recipes
STEAK PIZZIAOLA
Steak Pizziaola
My mom made this all the time when we were kids. The meat becomes very tender, you won't even need a knife.
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PrintINGREDIENTS
- 1 package small steaks (sometimes labeled chicken steaks)
- 3 cloves garlic, minced
- Italian seasoning
- dried basil
- salt and pepper
- 2 – 14 oz cans Delmonte Tomato Sauce or 1-28 oz can crushed tomatoes
- Extra virgin olive oil
- ½ can petite peas
DIRECTIONS
Add garlic, Italian seasoning and basil to oil on medium low heat. Add the steaks and brown on both sides.
Add tomato sauce or crushed tomatoes. Let simmer for 1 hour.
Remove steaks from pan and cut into bite sized pieces, removing vein.
Return steak pieces to sauce and add peas. Let peas heat through.
Serve over no yolk egg noodles or pasta.
RECIPE BACKSTORY
My mom made this all the time when we were kids. The meat becomes very tender, you won't even need a knife.
RECIPE REVIEWS
Feb/07/2009 03:02 pm Tresa
This looks delicious! I have wanted to try this ever since I saw it on Everybody Loves Raymond. Thanks for sharing your recipes with everyone!
This looks delicious! I have wanted to try this ever since I saw it on Everybody Loves Raymond. Thanks for sharing your recipes with everyone!
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