Pizzaiola is an Italian word that means “pizza style.”
And it perfectly describes this dish of thinly pounded beef cutlets simmered briefly in a simple tomato sauce.
Servings: 6 to 8
- Beef sirloin steaks, cut about 1/2-inch thick — 2 pounds
- Olive oil — 1/4 cup
- Garlic, minced — 3 or 4 cloves
- Tomatoes, peeled, seeded and chopped — 2 or 3 cups
- Oregano — 2 teaspoons
- Salt and pepper — to taste
- Trim any excess fat from the steaks. Place one of the steaks on a cutting board between 2 big pieces of plastic wrap. Using the flat part of a meat tenderizer or the bottom of a heavy saucepan, pound it out to about 1/4-inch thick. Cut the steak in half and set aside. Repeat with the remaining steaks.
- Heat the oil in a skillet over medium-high heat. Season meat with salt and pepper and working in batches, brown on both sides. Remove to a plate.
- Add more oil to the skillet if necessary and saute the garlic over medium heat until just barely browned. Stir in the tomatoes, oregano, salt and pepper. Add beef, reduce heat to low, and simmer uncovered for 20 to 30 minutes.
- Adjust seasoning and serve with boiled potatoes, pasta or crusty bread.
Braciole alla Pizzaiola Variations
- Try the same recipe using veal or chicken breasts.
- Add 1/2 cup white or red wine to the simmering sauce for added flavor.
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