Is this Italian? Not really, but it is yummy and has the right flavor profile. It sort of resembles Steak Pizzaiola. But it is an OG recipe I grew up with and it hits a spot.
- 2 lbs. round steak, cut 3/4 inch thick -or- thinly sliced beef
- 8 oz. bulk Italian sausage
- 1 (8 oz.) can tomato sauce
- 3/4 c. apple juice
- 1/2 c. chopped onion
- 1 toe garlic, minced
- 1/4 tsp. dried oregano, crushed
- Dash of fresh ground pepper
Cut steak into 8 servings. Pound to about 1/2 inch thickness. Brown steaks in a small amount of cooking oil; remove from skillet.
If you can easily obtain thinly sliced beef, typically packaged as being for barbacoa, just use that.
In same skillet, brown sausage, breaking into small pieces. Drain fat. Add tomato sauce, apple juice, onion, garlic, oregano and pepper. Return steak to skillet. Cover and simmer 50 to 60 minutes or until steak is tender. Serve over hot buttered noodles; pass grated Parmesan.