Ingredients

Here are the following ingredients:

• 1 lb (500 g) Beef Sirloin Tip Fast-Fry Steaks
• ½ tsp (2 mL) EACH salt and pepper
• 2 tbsp (30 mL) extra virgin olive oil
• 2 tbsp (30 mL) butter
• 8 oz (227 g) mushrooms, thinly sliced
• ¼ cup (60 mL) diced onion
• 3 cloves garlic, minced
• 1 can (28 oz/796 mL) San Marzano tomatoes with basil leaf
• ⅓ cup (75 mL) dry red wine
• 1 tsp (5 mL) dried oregano leaves
• ⅓ cup (75 mL) black olives, preferably sun-dried, pitted
• 1 pkg (500 g) gnocchi
• Freshly grated Parmesan (optional)

Shopping List

Here are the following shopping items to buy:

• 1 lb (500 g) Beef Sirloin Tip Fast-Fry Steaks
• Salt and pepper
• Extra virgin olive oil
• Butter
• 8 oz (227 g) mushrooms, thinly sliced
• 1 onion
• 3 cloves garlic
• 1 can (28 oz/796 mL) San Marzano tomatoes with basil leaf
• Dry red wine
• Dried oregano leaves
• Black olives, preferably sun-dried, pitted
• 1 pkg (500 g) gnocchi
• Freshly grated Parmesan

Directions

Follow these cooking methods/directions:

1. Place steaks on a cutting board in a single layer. Pierce the steaks all over with a fork. Cut crosswise into 2-inch (5 cm) pieces and toss with salt and pepper.

2. Heat oil over medium-high heat in a large skillet. Cook beef strips for about 1 minute per side or until browned but still pink inside. Transfer to a plate and set aside.

3. Return skillet to medium-high heat and add butter. Add mushrooms, onion and garlic; cook, stirring, for 8 minutes or until mushrooms start to brown. Reduce heat to medium.

4. Cut tomatoes in the can with scissors or crush with your hand one by one while adding to skillet; pour in juices from the can. Add wine and oregano; bring to a simmer. Simmer, stirring occasionally, for 15 minutes or until starting to thicken. Return beef and accumulated juices to skillet; stir in olives. Simmer for about 5 minutes or until heated through.

5. Meanwhile, cook gnocchi in a pot of boiling salted water for about 5 minutes or according to package directions, until al dente.

6. Lift gnocchi out with small sieve or slotted spoon and add to sauce. Toss to coat. Serve sprinkled with Parmesan, if desired.

   You can substitute any fast-fry steaks for the Sirloin Tip. If they are thicker than ¼ inch (5 mm) you can pound them with a meat mallet before piercing them with the fork.

   
   

   You can use shelf-stable, fresh or frozen gnocchi for this recipe. Do check the package directions for the recommended cooking time.
   

   
   

   This sauce is usually made as a slow simmer to help tenderize beef cuts which can lengthen dinner preparation time; by using these quick fast-fry steaks you get the fresh flavour of the tomato sauce and tender beef that comes together in under an hour.