Stuffed Beef Braised In Marsala Recipes

Steps:

• Pound the steak very thin and cut into 4 pieces.
• Place a slice of mozzarella on each piece, then top with parmesan, garlic powder, salt and pepper.
• Roll each piece up tightly and secure with a string.
• Heat the olive oil in a large nonstick skillet and brown the rolls evenly on each side.
• Drop them in your favorite pasta sauce and allow them to simmer for 2 hours or until tender and cooked through. (The meat will add a wonderful flavor to your sauce!).
• Remove the strings and serve.
• (Alternative: Assemble and brown the beef rolls the night before and store them in the fridge. Then drop the rolls and the sauce in your crockpot and cook on low for 8 hours the next day).

Steps:

• Put the garlic, parsley, basil and cheese in a bowl and stir well to mix. Beat the beef slices with a mallet to flatten. Place a slice of ham on each, then top with the cheese and herb mixture and sprinkle with salt and pepper to taste. Roll the meat around the stuffing, then tie securely with string.
• Heat the oil in a skillet. Add the onions and fry gently for 5 minutes. Add the meat rolls and fry until browned on all sides, then add the Marsala, stock, tomatoes and salt and pepper to taste.
• Lower the heat, cover the skillet and cook gently for about 15 minutes or until the meat is tender. Turn the meat during cooking and add more stock to moisten if necessary.
• Remove the meat form the skillet and untie the string. Arrange on a warmed serving plate and pour over the cooking juices. Serve immediately.

Steps:

• Heat oil on high heat in a large nonstick pan.
• Toss short ribs in flour, add to pan, and sear on all sides.
• Reduce heat to low and add garlic; cook and stir for about 1 min.
• Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
• Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
• Increase heat to medium high and heat thoroughly.
• Serve over tortelloni.

Steps:

• Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
• Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
• Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
• Serve with or over rice, egg noodles or mashed potatoes.

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.