Dad's Steak and Onions

2 whole large sweet onions
6 cloves garlic
peeled and sliced thin
1/4 lb bacon strips
diced; use pancetta (Italian bacon) if available
6 tbsp olive oil
tomato purée
one 28 ounce can
2 cups beef stock
1 lb beef steaks
Dad used chuck, sliced thin
2 cups fresh white mushrooms
sliced thin
artichoke hearts
one 28 ounce can, rinsed, drained, and cut into chunks
2 cups red wine
to taste
freshly ground black pepper
to taste
  • deep skillet
In a heavy, deep skillet, sauté the onions, garlic, and bacon in the olive oil until translucent.
Lower the heat and add the tomato purée thinned with the beef stock. Stir the mixture and let it simmer.
Then add the steaks to the skillet and cook over low heat.
Add the mushrooms, artichokes, and red wine. Season with salt and pepper.
Lower the heat and cook, covered, for 20 minutes, or until the steaks are tender. Terrific with roasted potatoes.
source: Adriana and Mary Trigiani's Cooking with My Sisters
A Tip from Adri: This is a great recipe when you're out of time and company is on the way. The aroma of the sautéing onion, garlic, and bacon makes the guests believe you've been cooking all day!

Mary says: The "meat as a side dish" idea translates well to dinner parties for another reason. If you're serving a meat dish and one guest happens to be vegetarian, there is enough food to offer that guest a balanced meal without the feeling, on the guest's part, that you've gone out of your way to prepare something extra.