Recipes by Peter Nero: Steak Pizzaiola; Two-Hour Italian Tomato Sauce

Peter Nero's Steak Pizzaiola

1/2 teaspoon olive oil
1/8 teaspoon garlic powder (or 1 clove minced garlic)
1/8 teaspoon freshly ground pepper
1/2 teaspoon salt
1 cup sliced mushrooms
1 pound boneless lean sirloin steak cut into strips two inches long, one inch wide, and one inch thick
1 cup tomato sauce

Peter Nero says, "Place several drops oil (olive or corn oil) in pan. Put garlic powder (or real garlic if available), salt, pepper and sliced mushrooms in pan and brown. Take good cut of meat (preferably steak), trim off fat and cartilage. Cut meat into hunks. Brown in mushrooms mixture lightly (about 3 minutes on each side). When meat is almost cooked to taste, pour in a good Italian tomato sauce (either prepared or 2-hour homemade job) and let simmer a few minutes. Voila, it's terrific."

Thoughts: Meat can be tenderized 1 hour before preparation of the dish by using an unseasoned meat tenderizer.

Peter Nero's Two-Hour Italian Tomato Sauce

1 tablespoon butter
1/2 cup chopped onion
1 stalk celery, chopped fine
2 tablespoons chopped carrot
3 slices lean bacon, chopped
1 clove garlic, minced
1 tablespoon parsley, minced
One 19-ounce can basil-flavored Italian tomatoes
1 tablespoon tomato paste
2 cups water
3/4 teaspoon basil
3/4 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Brown butter, onion, celery, carrot, bacon, garlic and parsley in saucepan. Cook slowly 10 minutes. When well browned add tomatoes, tomato paste, water, oregano, basil, salt and pepper. Cover, cook slowly 2 hours or until sauce is thick and well flavored, stirring often. Add more water as needed. Makes 2 1/3 cups.