Beef steaks in Tomato sauce and Purée
- Oct 15
- 3 min read
Updated: Oct 17
##Delicious Beef Steaks in Tomato Sauce with Creamy Purée
"Bistecche alla pizzaiola" or beef steaks in tomato sauce is an Italian recipe and I prepare it in my own special way with the addition of herbal aromas of thyme and basil and peeled tomatoes. It is prepared very quickly and easily! This dish is ideal for a Sunday family lunch and goes fantastically with mashed potatoes, rice, or polenta. Follow the recipe.
Ingredients: simple, total time: 60 min. 4 servings
800 g beef fillets/ cut into 5 mm
salt and pepper to taste
pinch of each steak one side dry thyme
1 tsp dry spice bio Vegeta
4 full Tbsp flour/ or as needed
For Tomato Sauce
100 ml Olive oil EVO to taste
1 medium onion/ finely chopped
3 cloves of garlic/ minced
350 ml tomato paste
430 ml beef broth
salt and pepper to taste
1 tsp dry basil
1/2 tsp dry thyme
For Purée:
6 medium potatoes
water for potatoes
2 tsp salt/ divided
30 g butter
150 ml milk
if you are interested in a rice recipe or a polenta recipe.
Preparation:
The first thing you will do is prepare mashed potatoes and other vegetables to chop finely.
Preparation Potato Purée:
Clean the potatoes and wash them, cut them into smaller pieces and put them in a medium saucepan, cover them with water and a teaspoon of salt. Let it cook for 30 minutes.
After that, strain well, mash, add butter and combine again. Add a teaspoon of salt and milk — mix on medium speed. Cover and set aside.
Preparation of beef steaks and sauce:
Season the beef steaks with black pepper, salt, and thyme. After that, roll them well in flour.
Pour olive oil into a pan and fry each steak until golden brown on both sides. Take it out and put it in a plate.
In the same of the pan and oil, add finely chopped onion, fry it for about 5–7 minutes, stirring occasionally.
Add the chopped garlic, as soon as it smells, add the tomato paste, let it cook for about 5 minutes on a low, moderate heat, then return the steaks. Pour immediately over the broth, stir — reduce the heat and cover.
Stir occasionally every 10 minutes. In the meantime, add salt, black pepper, basil, and thyme to taste.
Cook for about 30 minutes, covered, until the sauce dense forms and acquires a nice color.
Serve the finished dish on a plate first with the mashed potatoes, then the steaks and pour the sauce over them.
Buon appetito!
NOTE:
Instead of tomato paste, you can use tomato juice with the addition of more basil and a teaspoon of flour. If you don't have both, you can use tomato concentrate mixed with water, you will need 3 full spoons and a little sugar like basil. In any case, it is best to use Italian tomato paste, as the taste will not be the same as the others!
Keep the rest of the food covered in the refrigerator for up to 3 days.
Do you want to try something a little different?
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