A typical Neapolitan speciality, a simple and tasty stew served over pasta such as rigatoni or penne.

Beef Pizzaiola

1 to 1 1/4 pound sirloin steak, cut into 1/2-inch strips
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 (28-ounce) can chopped plum tomatoes, undrained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed fennel seed
1/2 teaspoon garlic powder

1. Place beef strips in a bowl and sprinkle with salt. Coat meat all over with flour.
2. In a large skillet, heat oil over medium-high heat. Sauté beef for 5 to 8 minutes or until done.
3. Blend tomatoes and juices with basil, oregano, fennel and garlic powder; pour over meat. Bring to a boil and simmer, uncovered, 10 minutes.
4. Serve over rigatoni or penne pasta. Garnish with cracked black pepper and freshly grated Parmesan cheese, if desired.

Makes 12 servings.

Recipe courtesy of McCormick/Schilling.