by Francis Jock

Created on: September 22, 2008   Last Updated: April 03, 2011

Steak Pizziola is another favorite way to prepare a delicious Italian meal featuring top round steak or even the best cuts of venison. Venison is not available to all, but it makes for a nice dish when served on special occasions whenever possible. If you can get any venison steak at all, you should try it prepared in this Italian fashion. It should be served with a nice fresh salad with plenty of greens, a light dressing, and plenty of freshly baked bread. You could top off this delicious meal with a nice red wine and a side of pasta salad as well.

Steak Pizziola is sometimes referred to as Italian Swiss Steak, but who ever heard of an Italian Swiss? Anyway, now that the laughter has died down a bit, here's the recipe:

Ingredients:
2 lbs. top round steak, or tender venison. Cut into serving sized pieces
1/2 - cup flour
1/2 - cup grated Romano cheese
1/4 - tsp chopped garlic
3 tbsp. Olive oil
8 oz. tomatoes or tomato puree
Salt and pepper to taste
1/2 - tsp. basil
1/2 - tsp. parsley

Directions
Combine flour and cheese together and coat meat pieces well.
Heat the oil in a skillet, being careful that it doesn't get too hot. Low heat is preferred when using olive oil.
Brown the meat slowly, turning gently to form a crust on all sides.
When completely browned, add the tomatoes. Add a little water if needed.
Add salt, pepper, basil and parsley to the mix.
Cover and let simmer for about 1/2 hour.

In a separate pan, fry up some mushrooms and green peppers until they are tender.
Place meat on a nice platter and smother with the mushrooms and peppers.

The original version of this recipe came from "Danny's Radio Recipes- Volume II" prepared for the Dan Fusco Radio Show of radio station WVBM in Utica, N. Y. One of his listeners who didn't receive credit for it contributed it to the publication. The original work was published in 1972 in two volumes that are a virtual treasure trove of great recipes. Our copy, a treasured gift from my sister-in-law, is quite worn from use over the years.

We have modified the recipe a little, adding fresh ingredients to the mix in place of the usual dried out herbs found in most kitchen spice racks today. In order to appreciate the best flavor in this, or any other form of meal, the distinguished chef will insist upon using fresh garlic, basil, parsley and tomatoes. This applies equally to the selection of cheese. Dried out shaker style cheese may contain preservatives which add nothing to the flavor.

"If you want the best, go with the fresh." Our Chef's motto.

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