Ingredients with Measurements:
- 2 lbs. beef tenderloin, trimmed and cut into 1-inch cubes
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can artichoke hearts, drained and quartered
- 1 cup beef broth
- 1/2 cup dry white wine
- 1 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
5. Add the sliced bell peppers and cook for another 3-5 minutes.
6. Add the artichoke hearts and cook for another 2-3 minutes.
7. Add the beef broth, white wine, tomato paste, oregano, thyme, salt, and pepper to the skillet.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
9. Add the beef back to the skillet and simmer for another 5-10 minutes, or until the beef is cooked to your liking.
10. Serve hot with your choice of side dishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for browning the beef
- Medium-low heat for simmering the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak
- Beef broth can be substituted with chicken or vegetable broth
- Dry white wine can be substituted with chicken or vegetable broth
Variations:
- Add sliced mushrooms to the skillet for extra flavor and texture
- Use canned or frozen artichoke hearts instead of fresh ones
- Add a pinch of red pepper flakes for a spicy kick
Tips and tricks:
- Make sure to trim the beef of any excess fat before cooking
- Don't overcrowd the skillet when browning the beef, as this can cause it to steam instead of brown
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet, as this will add flavor to the sauce
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a microwave-safe dish in the microwave for 1-2 minutes, or until heated through
Presentation ideas:
- Serve in a large bowl or platter, garnished with fresh herbs like parsley or basil
Garnishes:
- Fresh herbs like parsley or basil
Pairings:
- Serve with crusty bread or over pasta for a complete meal
Suggested side dishes:
- Roasted or steamed vegetables
- Mashed or roasted potatoes
- Rice or quinoa
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up
- If the beef is tough, simmer for a longer period of time until it becomes tender
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Salondro Magro is a traditional Italian dish that originated in Liguria, a coastal region in northwest Italy. It is typically made with beef, vegetables, and a flavorful tomato-based sauce.
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot with your choice of side dishes, and enjoy with a glass of red wine for a complete meal.
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Region: Italian