Beef eaters' pizza

4 Servings

Ingredients

QuantityIngredient
1poundsSirloin cut 1/8\" x 2\" pieces
¼teaspoonFreshly ground pepper
2tablespoonsCanola oil; separated
2Garlic cloves; crushed
1Roma tomato; thinly sliced
6ouncesFresh mushrooms, sliced
2Scallions; thinly sliced
1smallGreen, red or yellow pepper seeded & julienne sliced
¼cupBeef bouillon
3tablespoonsDry Madeira wine
4ouncesRoquefort cheese, separated
2tablespoonsUnsalted butter
1tablespoonFresh parsley, chopped
112\" thick pizza shell*

Directions

* (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 --