Beef Campagnola with new potatoes & parsley

  • ½ tsp garlic, minced
  • 3 tbsp Olive oil
  • 2 tbsp butter
  • 1 ½ cups finely chopped tomatoes
  • 2 cans diced tomatoes
  • 1/2 tsp chili powder
  • 1 chicken stock cube
  • A splash of Balsamic vinegar
  • ½ tsp dried Marjoram
  • ½ tsp dried Basil
  • 1 tbsp fresh Basil, shredded
  • 700 g of any beef you prefer, cut for steaks (should make 12 thin steaks)
  • 1 ½ cups frozen Spinach
  • 12 slices of Mozzarella
  • Squeeze of Lemon juice
  • 1 tbsp cooking cream
  • Salt and black pepper

Fry the garlic with the oil and butter then add the chopped tomatoes. Sauté for about 5 minutes then add the canned tomatoes, stock cube, dried marjoram, dried basil, chili powder, salt and the black pepper. Mix well and simmer for about 15 minutes or until sauce thickens. Place half the sauce in a blender or food processor and blend until smooth. Return the blended tomato sauce to the chunky one in the pan, mix well and set aside.

Place steaks in between cling film or in a plastic bag and beat steak with a meat beater or a rolling pin. Fry the steaks to your liking using a combination of butter and olive oil about 1 tbsp each. Sauté the spinach with 2 tsp of olive oil, salt, black pepper, a squeeze of lemon juice, and the cream for about 20 minutes. Set aside. Pour the tomato sauce in a baking dish then place the steaks on the sauce. Top the steaks with some spinach and a slice of mozzarella. Then, grill until the cheese melts. Serve with the new potatoes.

For the new potatoes :

  • About one kilo of new potatoes
  • 2 tbsp of parsley leaves
  • 2 tbsp olive oil
  • ¼ tsp garlic, minced
  • Salt and black pepper, to taste

Boil the potatoes. When tender, mix with the remaining ingredients and serve.