Ingredients with Measurements:
- 1 lb. salondro magro (lean beef)
- 2 medium zucchinis, sliced
- 2 tbsp. capers
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup white wine
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Kitchen knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the salondro magro to the skillet and cook until browned on all sides.
4. Pour in the beef broth and white wine and bring to a simmer.
5. Reduce the heat to low and cover the skillet. Cook for 30 minutes or until the beef is tender.
6. Add the sliced zucchini and capers to the skillet and cook for an additional 10 minutes or until the zucchini is tender.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the beef and vegetables
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Fat: 12g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth
- Red wine can be used instead of white wine
- Yellow squash can be used instead of zucchini
Variations:
- Add diced tomatoes for a more tomato-based sauce
- Use pork or chicken instead of beef
- Add sliced mushrooms for extra flavor
Tips and tricks:
- Make sure to brown the beef on all sides before adding the broth and wine for maximum flavor
- Don't overcook the zucchini or it will become mushy
- Serve with crusty bread to soak up the sauce
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through
Presentation ideas:
- Serve in a shallow bowl with the sauce poured over the top
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with a side salad or roasted vegetables
Suggested side dishes:
- Roasted potatoes
- Garlic bread
- Steamed rice
Troubleshooting advice:
- If the beef is tough, cook for an additional 10-15 minutes until 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 the region of Emilia-Romagna
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve with a glass of red wine
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Region: Italian