Tuscan beef

Tuscan beef

Category: Meat dishes

Kitchen: italian

Ingredients
meat beef, boneless, for stewing	800 grams
dry white wine	1 glass
canned tomatoes in their own juice (pulp)	4-5 pcs. large
garlic	2-3 teeth
fresh basil, leaves	5-6 pcs.
vegetable olive oil	2-3 st. l.
salt	taste

Cooking method

• The recipe for this meat stew in wine was shown to me by an Italian woman named Patrissia, who I was visiting in Italy. In the course of preparation, I will give comments to Patricia, quite interesting and informative.
• The meat is cooked with dry white wine and tomatoes, but I named the recipe "Tuscan Beef", for the area in Italy where Patrissia lives.
• beef meat, boneless, for stewing - 800 grams
• dry white wine - 1 glass
• canned tomatoes in their own juice (pulp) - 4-5 pcs. large, and the pulp from canning.
• garlic - 2-3 cloves
• fresh basil, leaves - 5-6 pcs.
• olive oil - 2-3 tbsp. l.
• salt to taste
• cooking in a pan on the stove
• The first time we cooked meat in Italy, under the supervision of Patricia.))
• Patricia took the meat out of the refrigerator, wrapped in wrapping paper, and cut into pieces. To my question, how much meat she took by weight, Patrissia frankly said - I don't know, I asked the butcher to cut me meat for seven people, the butcher weighed so much for me!
• We all (Russians) looked at each other, burst out laughing together - we don't do that!))
• They began to determine the weight of meat at a glance, it turned out that the meat was about 1300-1500 grams, and if you divide this weight by seven people, then just 200 grams per serving is obtained - it is logical!
• And besides, Patricia immediately put the meat in the pan without rinsing it with water! So the butcher guarantees the quality and purity of the meat, super!
• Today, I cooked meat in Moscow, at home. I tried to do everything as Patricia showed us.
• I cut the meat into pieces, like for goulash, not very small and large.
• I pour olive oil into the pan, throw in the crushed garlic, tear the basil leaves, meat into pieces, turn on the fire.
• 
• Carcass the meat over high heat until the meat turns gray, mix.
• 
• Now I cover the meat with a lid, reduce the heat to medium and simmer the meat until the liquid is completely boiled away so that the meat begins to fry in oil. Periodically open the lid and stir the meat
• 
• 
• I add dry wine to the meat, close the lid again, and simmer until the liquid boils away.
• 
• Patricia pours her homemade dry wine, grown in her vineyards, into the meat. And her olive oil is homemade, cold pressed, from her trees - sheep, and that's all! And fresh basil grows in her flowerpot near her house, and a bay leaf ... and ...))
• Patrissia looked at our hungry, silent, groaning at all her supplies, eyes, and gave the command to her husband, roll us a bottle of olive oil, and cut us fresh basil. We paid her for the olive oil as much as it took, and Patrissia carefully packed the basil sprigs in bags, tied them and handed them over to each of us - she said that she would get to Moscow just fine, nothing would happen to him! And so it happened, and the basil has been stored in my refrigerator for 12 days already, and it feels great, as you can see on the plate with the finished meat. And today I cooked meat in natural olive oil ...))
• During my conversations, the wine from the meat evaporated (it really evaporates quickly), at the bottom of the pan there was only oil from frying the meat.
• 
• Now add the canned tomatoes and the liquid from the tomatoes. Tomatoes in their own juice, tomato pulp are well suited here. Patricia did the same, adding canned tomatoes.Pre-mash the tomatoes finely with a fork or beat with a blender.
• 
• Stir the meat, salt to taste, close the lid and bring the tomato pulp to boil, when the meat is fried in a pan.
• 
• An interesting note from Patricia, salt should be taken from the jar only with a spoon, not with your hands! To our question why, she answered so, and in our family everyone did that! And I thought to myself: wow, but I, too, take salt only with a spoon, and I hate taking it with my hands. And Patrissia prefers only coarse salt in cooking.
• Stir the meat one last time, done! You can serve it on the table!
• For a side dish, I boiled simple potatoes! Sprinkled green onion on top, decorated with fresh Italian basil ...
• 
• 

Note

The meat turned out to be very soft!

Well, well ... I will once again remember a charming Italian woman named Patrissia, a family lunch in the fresh air in the mountains, on an open veranda, overlooking her own vineyards and olive groves, where roe deer and hares occasionally run in ... I wonder how!

Cook with pleasure and bon appetit!

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"We paid her for the olive oil as much as it took ..."

"We paid her for the olive oil as much as it took ..."

What's wrong?
12 euros for 1 liter of natural cold-pressed olive oil, homemade
Is it expensive or cheap? True, I had to take it from Italy itself, well, we managed nothing, everyone is alive and well!
The oil is clear and tasty!

wonderful!

wonderful!

Thank you Natasha! Nice to hear it from you

Aromatnooo !!! and Vkusnooo! and beautiful!
Thank you!
I like Italian cuisine and in particular the combination of olive oil, garlic, basil and tomatoes.
Added instead of large tomatoes in its own juice, "cherry" in its own juice. Next time I'll do it with canned boiled tomatoes (damask sauce).
I grow basil at home in a pot (if I haven't bought greens, then 3-4 leaves are always at hand from the windowsill to the table).

Admin thanks for the recipe. The beef turned out to be soft and aromatic. There was no fresh basil, added dry, but still delicious.

[Natasha]

Natasha, to your health! So I joined the Italian cuisine

Tatyana, today is the day of your recipes!
So I wanted something warm and rich on this winter evening!
Voila!

There, the one smell of garlic and basil in oil was crazy! What can we say about wine and tomatoes?
Thank you!
P.s. And yes, a very interesting stewing technology, first in its own juice, then in wine, then in tomatoes. I don't think I've come across this before. I'll take it into service!

[Lena]

Lena, to your health!
Yes, Italians know how to cook deliciously I'm glad that I liked the meat and it was delicious on a winter day

[Tatyana]

Tatyana, Greek olive oil, tomatoes frozen from summer, dried basil, the rest according to the recipe
It's so easy to prepare! Only wine and tomatoes were transferred to MV, it's more convenient for me.
They ate everything, licked the plates
Thank you!

[Dasha]

Dashaif the dishes are licked is the best indicator For the health of the whole family