Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can artichoke hearts, drained and chopped
- 1/2 cup squarquaglione cheese, grated
- 1/4 cup parsley, chopped
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the beef with salt and pepper and add it to the skillet. Cook for 2-3 minutes on each side until browned.
3. Remove the beef from the skillet and set it aside.
4. Add the onion and garlic to the skillet and sauté until softened.
5. Add the white wine to the skillet and scrape the bottom to release any browned bits.
6. Add the beef broth and heavy cream to the skillet and stir to combine.
7. Bring the sauce to a simmer and let it cook for 5-7 minutes until it thickens.
8. Add the beef back to the skillet and stir to coat it in the sauce.
9. Add the chopped artichoke hearts to the skillet and stir to combine.
10. Sprinkle the grated squarquaglione cheese over the top of the beef and artichokes.
11. Cover the skillet and let it cook for 2-3 minutes until the cheese is melted and bubbly.
12. Sprinkle the chopped parsley over the top of the dish before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or skirt steak.
- Squarquaglione cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use chicken instead of beef for a lighter version of the dish.
- Add a splash of balsamic vinegar to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to slice the beef thinly so it cooks quickly and evenly.
- Let the sauce simmer for a few minutes to thicken and develop flavor.
- Use a cheese grater to grate the squarquaglione cheese finely for better melting.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the straccetti di manzo on a large platter with the sauce and artichokes spooned over the top. Garnish with chopped parsley and grated cheese.
Garnishes:
Chopped parsley and grated cheese
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the cheese is not melting, cover the skillet and let it cook for a few more minutes.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Straccetti di manzo is a traditional Italian dish made with thinly sliced beef and a creamy sauce. Squarquaglione cheese is a type of cheese from the Piedmont region of Italy that is commonly used in pasta dishes.
Flavor profiles:
This dish is rich and creamy with savory beef, tangy artichokes, and nutty cheese.
Serving suggestions:
Serve the straccetti di manzo with a side of crusty bread to soak up the sauce.
Related Categories
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Region: Italian
Taste: Savory, Rich, Tangy, Earthy, Herbaceous