Crinella Family Cookbook
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Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Beef Steak with Capers
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4 pounds, sirloin steak, about 3/4" thick
2 medium yellow onions, chopped
4 tablespoons, capers
1/2 cup, olive oil
1/2 cup, dry red wine
1/2 teaspoon, paprika
1/2 teaspoon, salt
1 teaspoon, coarsely ground black pepper
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Dry meat with paper towels. Sprinkle steak with salt, pepper and paprika.
Place onions and oil in large skillet, and cook very slowly for about five
minutes.
Add steak to onions, raise heat, and brown meat on both sides.
Reduce flame, and add capers and wine.
Simmer for a few minutes, until
wine sauce is reduced.
Serves 6 to 8, with boiled, parsley potatoes on
the side.
Enjoy with our
2006 Pinot Noir.
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