Ingredients with Measurements:
- 1 pound of salondro magro (lean beef)
- 1/2 pound of mushrooms, sliced
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1/2 cup of beef broth
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the salondro magro and cook until browned on all sides, about 5 minutes. Use tongs to turn the meat.
3. Remove the meat from the skillet and set aside.
4. Add the onions and garlic to the skillet and cook until softened, about 3 minutes.
5. Add the mushrooms and asparagus to the skillet and cook until tender, about 5 minutes.
6. Pour in the beef broth and white wine, and bring to a boil.
7. Reduce the heat to low and return the salondro magro to the skillet.
8. Cover and simmer for 20-25 minutes or until the meat is cooked through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium-high heat for browning the meat, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 9g
Protein: 34g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use red wine instead of white wine.
- You can use any type of mushrooms you prefer.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Add diced bell peppers for a pop of color and flavor.
- Add diced potatoes for a heartier meal.
Tips and tricks:
- Make sure to brown the meat well before adding the vegetables and liquids.
- Use tongs to turn the meat instead of a fork to prevent the juices from escaping.
- Let the meat rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with the vegetables arranged around the meat.
Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side of crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the meat is tough, simmer for a longer period of time until tender.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Salondro magro is a traditional Italian dish made with lean beef and vegetables.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot with a side of crusty bread.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Umami, Earthy, Herbaceous, Nutty