Beef eaters' pizza

Yield: 4 Servings

Measure Ingredient
1 pounds Sirloin cut 1/8\" x 2\" pieces
¼ teaspoon Freshly ground pepper
2 tablespoons Canola oil; separated
2 \N Garlic cloves; crushed
1 \N Roma tomato; thinly sliced
6 ounces Fresh mushrooms, sliced
2 \N Scallions; thinly sliced
1 small Green, red or yellow pepper seeded & julienne sliced
¼ cup Beef bouillon
3 tablespoons Dry Madeira wine
4 ounces Roquefort cheese, separated
2 tablespoons Unsalted butter
1 tablespoon Fresh parsley, chopped
1 \N 12\" thick pizza shell*

* (can use ready-to-eat shell like "Boboli") This was the winning recipe of the Texas Beef Cook-Off.

Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set aside. Heat remaining oil in heavy skillet and brown crushed garlic; remove. Sear meat and vegetables in garlic-flavored oil. Remove and reserve. Deglaze skillet with bouillon and madeira, reduce to approximately 4 tablespoons or until thick and remove from heat.

Return meat and vegetables to liquid; combine and allow to soak. Beat 2 ounces Roquefort cheese and buter in small bowl until smooth.

Spread over pizza shell. Spoon meat and vegetable mixture over bottom of pizza and top with remaining 2 ounces cheese and parsley. Bake according to pizza shell instructions.

Preparation time; 1 hour including marinating Cooking time: 10 minutes.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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