This is a copy-cat rendition of one of my favorite dishes at Olive Garden. I used to make this often, but have not in awhile, so I'm not quite sure how close this recipe (though still delicious) is to the real dish at the restaurant. We may just have to go to the Olive Garden and do some research soon. This recipe serves 2 people.
Ingredients:
0.75 pounds of sliced beef (I forgot what I used)
1 t soy sauce
1 t Marsala wine
1 t cornstarch
1 clove garlic (minced)
1/2 onion sliced
1/2 cup marsala wine
1/4 cup of water
1 T soy sauce
2-3 rehydrated shitake mushrooms
1/2 bell pepper sliced
7-8 basil leaves
1 T water + 1 t cornstarch
5 hand fulls of baby spinach
Parmesan and Pepper to taste.
Ingredients:
0.75 pounds of sliced beef (I forgot what I used)
1 t soy sauce
1 t Marsala wine
1 t cornstarch
1 clove garlic (minced)
1/2 onion sliced
1/2 cup marsala wine
1/4 cup of water
1 T soy sauce
2-3 rehydrated shitake mushrooms
1/2 bell pepper sliced
7-8 basil leaves
1 T water + 1 t cornstarch
5 hand fulls of baby spinach
Parmesan and Pepper to taste.
1. Marinate the beef with 1 t each of soy sauce and Marsala for about 20 minutes.
2. Add the cornstarch to the meat and mix until the meat is evenly coated with a pasty sauce.
3. In a hot non-stick saute pan, add 1 t oil and gently brown the beef, onion and garlic for about 2-3 minutes.
4. Turn the heat down to medium and add the marsala wine, water, and soy sauce. Simmer for about 20 minutes and season with more salt if needed.
5. Add the mushrooms, bell peppers, and basil to the sauce. (I usually don't add this until towards the end because the mushrooms, if added too early, will soak up a lot of salt and will taste super salty). Braise the sauce until the bell peppers are cooked to your liking (5 minutes).
6. Add the cornstarch slurry to the sauce to thicken. Add the baby spinach to the sauce and then turn off the heat. The heat will wilt the spinach a bit (but not cook away all the nutrients).
7. Serve on top of your favorite pasta (I like cheese tortellini) and top with cheese.
2. Add the cornstarch to the meat and mix until the meat is evenly coated with a pasty sauce.
3. In a hot non-stick saute pan, add 1 t oil and gently brown the beef, onion and garlic for about 2-3 minutes.
4. Turn the heat down to medium and add the marsala wine, water, and soy sauce. Simmer for about 20 minutes and season with more salt if needed.
5. Add the mushrooms, bell peppers, and basil to the sauce. (I usually don't add this until towards the end because the mushrooms, if added too early, will soak up a lot of salt and will taste super salty). Braise the sauce until the bell peppers are cooked to your liking (5 minutes).
6. Add the cornstarch slurry to the sauce to thicken. Add the baby spinach to the sauce and then turn off the heat. The heat will wilt the spinach a bit (but not cook away all the nutrients).
7. Serve on top of your favorite pasta (I like cheese tortellini) and top with cheese.