eye round

[Innkeeper]

Here is a cleaned up, modified version of the recipe. Its genesis is from a cookbook called “The Art of Sicilian Cooking” by Anna Muffoletto, circa 1971. We have volumes of the most prestigious works on Italian cooking, but learned more from this little tome of 224 pages than all the rest put together.

BISTECCA ALLA PIZZAIOLA:

The Beef:

1 Medium onion chopped
2 tbl Olive oil
1 1/2 lb (or slightly larger) Eye of round roast
28 oz can Crushed (ground) tomatoes
1 tsp Crushed garlic
1 tsp Salt
1/4 tsp Black pepper
1/4 tsp Crushed red pepper
1/2 tsp Granulated garlic (powder)
1 tbl Dry oregano
Slow pot

The Polenta:

2 C Water
1 C Polenta (cornmeal)
1/2 tsp Salt
2 tbl Butter
1/2 C Grated imported Provolone or other grating cheese
Loaf pan

Slice roast crosswise into one inch thick steaks. In a skillet, sauté onion in oil for three minutes. Add steaks and brown for two minutes on each side. Mix remaining sauce ingredients in a bowl. Add onions, steaks, and tomato sauce to slow pot. Cook on low for eight hours.

In a saucepan, boil water and add polenta, stirring rapidly. Cook until it looks like grandma’s porridge. Stir in salt, butter, and cheese. Pour into greased loaf pan, and bake at 350º for 20 minutes. Cool and cut into 1/2 inch slices.

Serve the beef and polenta, both covered with sauce, with salad.