So I mentioned in the video and showed the process shots of this recipe from our website. The chuck steaks in the pics from our site are thinner and took much less time to braise than the thicker steaks in this video. I recommend thinner steaks. Thicker steaks can be cut in half and pounded thin. Other cuts of meat that work well for this dish are top and bottom round (not as much fat but still great braised) and flank steak. If you need more sauce, feel free to add another can of tomatoes especially if you want to serve with pasta. The ingredient amounts (in grams too) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I think, to satisfy the *The Taste-Tester™,* you can simply swap out the beef stock for water. Maybe reduce the amount of red wine, also; so 3/4 c. water and 1/4 c. wine? As for me, I don't think the words "too beefy" are in my vocabulary, but everybody has their own taste. Another great recipe, and almost 700K subscribers! You're doing good stuff here.
My Irish mother made a version of this that she called "Swiss Steak". It had green peppers instead of red and had no basil or cheese, but other than that, it was exactly the same. We ate it with mashed potatoes, of course!
Yeah, I’ve never heard of this recipe but I have heard of Swiss steak and had that all the time as a kid. In fact, I loved that sauce as gravy for my potatoes.
And in Hungary it's just called a plain old Pörkölt (what other call Goulash and isn't the same as actual Gulyás which is a smoky flavoured soup made in a Bogrács), usually made with red wine, no oregano and no garlic. It seems every European country got this food in some form or another.
My first thought was - this is the dish Ray always wanted his mother to make on Everybody Loves Raymond, and I always wondered how to make it! Will be making a smaller batch of it this weekend!
@stevenb.1041 & @lindab5789 ...OMG, 😆 I remember that! Raymond's wife, Debra, who can't cook at all (per Raymond & his mother) are shocked when Debra finds a recipe for Steak Pizzaiola, cooks it, and knocks it outta the park! Raymond's dad keeps coming over to eat it which ticks off his wife, Marie, big time. 😂 Marie finally decides to taste it (thinking there's no way it's as good as hers) and after taking a bite, she throws the fork on the table ticked off b'cas it's BETTER than hers.. 😆 LOL
I see this done with expensive cuts in lots of videos. This was always a slow cooked cheap cut meal and so delicious. Chuck steak or rump. Collagen releases into the sauce with the slow cooking making it amazing. Love your method.
Looks great and easy too!! Definitely need to try this. I've done a number of your recipes and they are crowd pleasers. James is great throwing in his experienced opinion and gives Dad a hug at the end - nice family stuff. Keep the recipes coming!!
As I kid I just called it steak with sauce on it. Mom always corrected me, but I still called it steak with sauce on it. It was the early 60s and we never used mushrooms or wine.
Wow your kid is tough on you. Lol That looks delicious omg!!! Great videos you put out and you make it easy. Thanks for sharing and I like Jean Pierre videos too. He's a pisser!!! Looking forward to the next video. Take care Jersey Lou
Looks amazing! Wondering if you braised this dish in the oven instead of the stovetop for the 90 minutes, what oven temperature would you suggest? Thank you so much! Love your channel!
That's a great kid. He hugged you at the end. You can tell he's loved and so are you. As a high school football coach i can tell you there are not enough kids like that in this world. You're doing a great job of parenting. Worth trying the recipe just seeing that.
This looks really delicious and getting an 8.5 from your son 👍🏻 I'm definitely trying this. Thanks for the recipe and the showing us how's done. Have a good one.
Growing up in an Italian household, i had this all the time. When this video pop up on my youtube I was like Woah because I hadnt seen steak pizzaiola talked about ANYWHERE else. We always ate it over white rice.
O !!! Forgot to tell you. I had to use a big pan. The steak 🥩 was so big. So I threw it wet Reynolds wrap over the pan in the oven 2 1/2 to 3 hours later I had the most delicious steak pizza pizza ola.
never heard of this dish in my life, but it looks amazing. i have to try it next week when i go shopping :D , i was thinking gnocci would fit rly good with it. but i guess i try rice first :)
If you had typed in RU-vid...”Bistecche alla Pizzaiola” or “Carne alla Pizzaiola“….being an Italian dish, you would have found several videos. :) Ciao from Italy !
Thank you for setting the record straight about the meat to use. As a child of the depression, my family only used Chuck steak. We always had it with spaghetti or bucatini. We used dry red, Zinfandel, and some chopped onion besides peppers and mushrooms. Finally some common sense.
So you’re a child of the depression. Born when? Before 1945? With food especially in America there is no settling the record straight. My Italian grandmother who’s 97 makes this only in the summer with fresh tomatoes/peppers ect, but with steak(not prime cuts) not braised. See my point there’s no record to set straight.
@@robertnickerson4500 Yes, rule of thumb is always red wine with red meat. White wine with chicken, fish. However, so much flavor, it does not matter in this dish. Use whatever you want. Red, white, pink, beef bullion, water. 😘
When I see the amount of garlic you put in the dishes, I have to say that it's usually said that it's us in Italy who put a lot of garlic, but this is not true at all. It is just one of several clichés circulating around the world. It seems that it is you in America who take the first place in terms of the amount of garlic in the preparation of recipes. ;)
A great way to braise beef. A little more wine and red for me, maybe a shallot too? You did mention that. Your dish looks fabulous, wish I could be eating it. I am really enjoying your recipes , I’m a new subber. Thank you.
Omgosh totally forgot about this dish my immigrant Italian parents made. I’m 69 and cook everything I grew up with but did forget this dish!!! Honestly do not recall what meat they used. Thanks for the memory. Will make it soon with polenta.
Looks delicious as always! And James is great at giving honest, thoughtful critiques, I love seeing younger folks learning about proper cooking at that age. This is quickly becoming one of my absolute favorite cooking channels.
I used to make this for my daughter when she was little. I worked at a pizza/catering hall for yrs. Bosses mom was a little Italian lady. Taught me all kinds of stuff. My daughter would help her with Christmas cookies. She’s in her 90s now. Still going strong.
Steak Pizzaiola aka Italian pot roast? Great recipe and looks delicious. Fairly inexpensive. I can see making a nice parmigiana hero with leftovers or a spaghetti sauce. Always enjoy your vids!
I agree with the one comment , this is more like Swiss Steak. I had 2 Sicilian grandmothers, they both made Pizziola, but Mothers side with Pork Shoulder Steaks the other with Beef Chuck Steaks. Always and in both families with Thin Sliced potatoes on bottom of pan, thin sliced onions, RAW meat on top of potatoes with the Fat on the meat, then tomatoes concasse on top with lots of fresh garlic, oregano and salt and pepper to taste. Covered and baked in 350* oven for 60 minutes then uncovered for 30 minutes. Both styles melt in your mouth. BUT NEVER EVER BROWNING THE MEAT FIRST. That’s not Pizziola thats Pot Roast style cooking. And before you get your panties in a wad, I was a Professional Chef for 50+ years and if serving Steak Pizziola on an ala carte menu we would use RibEye but COW grade, very tender beef.
It’s a lot like Sunday Sauce- the meat, the fond, the mushrooms, onions, garlic all flavor the sauce which in turn flavors the meat. Like making baciole in San Marzano tomatoes. Great idea! I do this with veal or chicken but I call it cacciatore. And I may have some different twists here & there, so not everything is the same dish.
Excellent! Our family made this, and I've made it for my wife and kids, but I never knew its proper name. My dad called it Swiss steak but we were aware that Swiss steak is actually a different recipe for cooking low and slow.
Gosh my family never made this so I’m excited to try it. It is simmering as I type this & it smells amazing! It’s a warm fall day in upper NYS & my windows are open. When I just went out to water plants, the entire area smells so delicious…neighbors are probably wondering,what is that crazy wop cooking up tonight! The only change I made was adding fresh thyme & rosemary because we have a ton of it in the garden. Can’t wait to have this later for dinner! Ciao🇮🇹🍷🍝 Thank you for another great recipe!
Pizzaiola -> pizza sauce -> garlic 🤷♂️. This is how you justify 15 garlic gloves in your dish?? Love your channel but come on! Italians do not use garlic in their pizza sauce...
Had this all the time but mostly as a quick sauce. Almost exact ingredients as detailed here apart from the meat. Usually thinner and often veal. Mum would casserole the thicker chuck steak as a slow cook for 2-4 hours. A sauce for a thousand dishes. Excellent content and mouth watering memories. Grazie.
When you said $6.99 per pound I thought this was a video from a few years ago so I scrolled down to see when you posted this, but it was posted 8 hours ago....where are you finding any kind of steak---or chuck roast---at $6.99 per pound these days? Because I'll go there and buy a truckload of it at that price!!! Great recipe by the way.
21 dollars for one meal for a family size of 3? How is that inexpensive? Compared to restaurant, ok. But most families, like myself, it's outrageous. That same amount of money, I bought a bone in 9.5 pound ham, potatoes, vegetables and dry peas to make large pot of split pea soup with ham and bacon. And augratin potatoes and ham dinners. All these meals I listed will produce at least 18 meals
That looks amazing -- like I can taste it just watching. I love the idea of all that garlic. We're having crummy weekend weather (again) here in New England. I think I'm making this!
Making this tomorrow night!!! Excellent dish…..Most of our restaurants around here in the NY area serve this. My Italian grandma made this a lot!! She used to say “Youa gonna pay a lot for this dish when I’m gone” in her Italian accent!!! Love you grandma
Yum. My mum used to make pizzaiola with cheap lamb chops and plenty of onion; obviously less cooking time for lamb. It made an epic suggheto, nice and light. I’m going to try this recipe👍
If you have an ALDIs near you they have great stew beef…..( angus). I noticed the Chuck steaks were very expensive where I live too…plus they shrink as you cook them, I bought 3 packages of stew beef @ about $30. Total. It was a lot of meat! Hope that helps!
Jake's growing up ;_; He comes up with interesting variations on the recipe, too. I can tell you've taught him to "think with his tongue" about food. He'd getting an educated palate.
didn’t realize this dish has a name - we ate this growing up (but like everything it wasn't written down). I will make this today instead of your beef burgundy for dinner (which I was planning on). This one hits close to home emotionally - thank you!!!! New to your channel and appreciate seeing all the ingredients together before you start cooking
OUTSTANDING! Great recipe that was a hit with the crowd. I added more tomatoes for some pasta and a guest recommended an addition of black olives. Another recipe of yours into the recipe file. Thanks.
4:25 when you mention little balls vs ones that sizzle out I think you mean the pan is too cold rather than too hot when they sizzle out? It might be that stainless steel has weird properties I don't understand but what you're seeing is the leidenfrost effect which occurs when water his a really hot surface, but which is not something that stops happening beyond a certain point. When the pan is too cold it doesn't happen, but when the pan is too hot it _should_ happen anyway
I know it’s not news but I squeeze a lemon on top at the end, that works to blends the flavor, and cuts the heavy taste. when I use beef or pork in sauce. Brightens it lovely. TY boys
So this quickly became a family favorite. My mom used to make something similar when I was growing up but always featured some left over meat... usually something like two day old roast beef which by then was pretty flavorless and cardboard like. I don't think it was cooked for nearly as long (it was sliced very thin) but the sauce was always garnished with lots of capers. They always added some fireworks to what would have otherwise been pretty bland mix. After the first time I made this, we had the leftovers a few days later, this time with the capers and it was like going home again. Thanks for that!
I ate this all the time growing up with either chuck or round steak. My grandmother called it Swiss Steak. It had peppers, onions and tomatoes, no oregano, maybe it had thyme. I loved it we had it with egg noodles.
I tried this dish and it was fantastic. My mom made Swiss steak which this dish reminded me of. A different taste but beautiful. There's nothing like using tomatoes to tenderize tougher types of meat. Thank you I now have a weekly meal for my calender.
I've made this before, but never cooked it in the sauce for a long time. It makes sense that the taste tester would says it tastes like a Sunday sauce. Grandpa Contini always said to use the cheap steak for this, because it was a poor man, "the pizza maker's" steak. I almost always use the cheap chuck steaks they cut at Giant Eagle. Great dish! I will definitely try it this way, because it looks great! Thanks.
I used to have this at an Italian restaurant in Chicago years ago. I tried a recipe once that I found online but it was disappointing. Your recipe, especially the amount of garlic, looks similar to what I had at that restaurant. My mouth is watering! If it wasn’t so late I’d make it tonight! We love your channel and no nonsense approach to cooking.
