Ingredients
FOR 4-6 PERSONS:
1 kg thinly sliced beef steaks ( ham )
150 ml of home-cooked tomatoes (or purchased mashed tomatoes)
150 ml of water
1 clove of garlic (at least 10 cloves)
a large bunch of fresh parsley leaves
ground red sweet pepper
flour
salt, pepper
sunflower oil
Beef steaks in a “red” sauce with lots of garlic are a classic dish that we always come back to regardless of current culinary trends.
You know that one mommy dish that we remember from childhood and to which we are always happy to return regardless of all the current culinary trends? When it comes to beef, for me it is beef steak in mushroom juice. With him, they are red steaks. Yes, steak, straight in Slavonian.
This time though, the recipe is his dish. Summer is coming to an end, the tomatoes are cooked, the garlic has been harvested for a long time and the weather is somehow ideal for turning on the oven.
For this dish you will need a lot of garlic (who doesn't really like garlic or garlic bothers him, can reduce the amount), lots of fresh parsley, a few beef steaks and a finely cooked tomato.
"You get a lot of garlic. You can also chop garlic, but I put it whole or halved, you know, guys like that so much ”- his mother dictates to me over the phone.
That's why I put the whole, more precisely crushed with a knife, so how can a piece be torn off and then cut it in half. And I water with her homemade boiled tomato.
You can also make these juicy steaks on the stove, but it’s simpler and more practical in the oven . It is enough to beat the meat, salt it, pepper it, sprinkle it with red pepper (because how will you do without red pepper in Slavonia?), Add garlic and finely chopped parsley, put everything in a baking dish, pour over home-cooked (or mashed) tomatoes, cover with aluminum foil and put in the oven to simmer. In the meantime, you can prepare a side dish and set the table.
These steaks go well with fine, creamy polenta, but also with cooked rice, salted potatoes, mashed potatoes or potato gnocchi.
"The original recipe goes with beef, and you know I can make chicken breasts too, only then it cooks shorter." - she concludes with satisfaction, having no idea that the recipe for her red steaks will be available on the Internet at the end of this summer.
Preparation:
Beat the steaks lightly with a mallet, salt them on both sides and roll them in flour. In a large glass or bowl, mix the tomatoes and water, feel free to add a little salt.
Coat the baking dish with oil and arrange the first row of floured steaks. Sprinkle each steak with half a teaspoon of red pepper, finely chopped parsley, pepper and add a few pieces of garlic. Drizzle with two tablespoons of tomatoes, then arrange the second row of steaks and repeat the spices in order.
Continue stacking until you have stacked all the steaks and finally pour all over with the remaining tomatoes. Tomatoes should cover all the steaks and the top layer should not be dry. If you happen to not have enough tomatoes, add a little water.
Cover the baking dish with a lid or cover with aluminum foil and place in a preheated oven at 200 ° C. Bake (cook) for about 50 -60 minutes (or even longer depending on the oven and the thickness of the steaks).
The steaks are done when the sauce is slightly reduced and thickened (due to the flour) and the meat is soft when you try it with a fork.
Serve these steaks with creamy polenta, mashed potatoes, rice or potato gnocchi and with a bowl of seasonal salad.
So nice article.