So I mentioned in the video and showed the process shots of this recipe from our website. The chuck steaks in the pics from our site are thinner and took much less time to braise than the thicker steaks in this video. I recommend thinner steaks. Thicker steaks can be cut in half and pounded thin. Other cuts of meat that work well for this dish are top and bottom round (not as much fat but still great braised) and flank steak. If you need more sauce, feel free to add another can of tomatoes especially if you want to serve with pasta. The ingredient amounts (in grams too) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I think, to satisfy the *The Taste-Tester™,* you can simply swap out the beef stock for water. Maybe reduce the amount of red wine, also; so 3/4 c. water and 1/4 c. wine? As for me, I don't think the words "too beefy" are in my vocabulary, but everybody has their own taste. Another great recipe, and almost 700K subscribers! You're doing good stuff here.
That's a great kid. He hugged you at the end. You can tell he's loved and so are you. As a high school football coach i can tell you there are not enough kids like that in this world. You're doing a great job of parenting. Worth trying the recipe just seeing that.
Growing up in an Italian household, i had this all the time. When this video pop up on my youtube I was like Woah because I hadnt seen steak pizzaiola talked about ANYWHERE else. We always ate it over white rice.
O !!! Forgot to tell you. I had to use a big pan. The steak 🥩 was so big. So I threw it wet Reynolds wrap over the pan in the oven 2 1/2 to 3 hours later I had the most delicious steak pizza pizza ola.
never heard of this dish in my life, but it looks amazing. i have to try it next week when i go shopping :D , i was thinking gnocci would fit rly good with it. but i guess i try rice first :)
If you had typed in CZcams...”Bistecche alla Pizzaiola” or “Carne alla Pizzaiola“….being an Italian dish, you would have found several videos. :) Ciao from Italy !
My Irish mother made a version of this that she called "Swiss Steak". It had green peppers instead of red and had no basil or cheese, but other than that, it was exactly the same. We ate it with mashed potatoes, of course!
Yeah, I’ve never heard of this recipe but I have heard of Swiss steak and had that all the time as a kid. In fact, I loved that sauce as gravy for my potatoes.
And in Hungary it's just called a plain old Pörkölt (what other call Goulash and isn't the same as actual Gulyás which is a smoky flavoured soup made in a Bogrács), usually made with red wine, no oregano and no garlic. It seems every European country got this food in some form or another.
Thank you for setting the record straight about the meat to use. As a child of the depression, my family only used Chuck steak. We always had it with spaghetti or bucatini. We used dry red, Zinfandel, and some chopped onion besides peppers and mushrooms. Finally some common sense.
So you’re a child of the depression. Born when? Before 1945? With food especially in America there is no settling the record straight. My Italian grandmother who’s 97 makes this only in the summer with fresh tomatoes/peppers ect, but with steak(not prime cuts) not braised. See my point there’s no record to set straight.
@@robertnickerson4500 Yes, rule of thumb is always red wine with red meat. White wine with chicken, fish. However, so much flavor, it does not matter in this dish. Use whatever you want. Red, white, pink, beef bullion, water. 😘
I used to make this for my daughter when she was little. I worked at a pizza/catering hall for yrs. Bosses mom was a little Italian lady. Taught me all kinds of stuff. My daughter would help her with Christmas cookies. She’s in her 90s now. Still going strong.
Omgosh totally forgot about this dish my immigrant Italian parents made. I’m 69 and cook everything I grew up with but did forget this dish!!! Honestly do not recall what meat they used. Thanks for the memory. Will make it soon with polenta.
Making this tomorrow night!!! Excellent dish…..Most of our restaurants around here in the NY area serve this. My Italian grandma made this a lot!! She used to say “Youa gonna pay a lot for this dish when I’m gone” in her Italian accent!!! Love you grandma
I ate this all the time growing up with either chuck or round steak. My grandmother called it Swiss Steak. It had peppers, onions and tomatoes, no oregano, maybe it had thyme. I loved it we had it with egg noodles.
Looks delicious as always! And James is great at giving honest, thoughtful critiques, I love seeing younger folks learning about proper cooking at that age. This is quickly becoming one of my absolute favorite cooking channels.
So this quickly became a family favorite. My mom used to make something similar when I was growing up but always featured some left over meat... usually something like two day old roast beef which by then was pretty flavorless and cardboard like. I don't think it was cooked for nearly as long (it was sliced very thin) but the sauce was always garnished with lots of capers. They always added some fireworks to what would have otherwise been pretty bland mix. After the first time I made this, we had the leftovers a few days later, this time with the capers and it was like going home again. Thanks for that!
Excellent! Our family made this, and I've made it for my wife and kids, but I never knew its proper name. My dad called it Swiss steak but we were aware that Swiss steak is actually a different recipe for cooking low and slow.
I've made this before, but never cooked it in the sauce for a long time. It makes sense that the taste tester would says it tastes like a Sunday sauce. Grandpa Contini always said to use the cheap steak for this, because it was a poor man, "the pizza maker's" steak. I almost always use the cheap chuck steaks they cut at Giant Eagle. Great dish! I will definitely try it this way, because it looks great! Thanks.
Had this all the time but mostly as a quick sauce. Almost exact ingredients as detailed here apart from the meat. Usually thinner and often veal. Mum would casserole the thicker chuck steak as a slow cook for 2-4 hours. A sauce for a thousand dishes. Excellent content and mouth watering memories. Grazie.
OUTSTANDING! Great recipe that was a hit with the crowd. I added more tomatoes for some pasta and a guest recommended an addition of black olives. Another recipe of yours into the recipe file. Thanks.
This looks really delicious and getting an 8.5 from your son 👍🏻 I'm definitely trying this. Thanks for the recipe and the showing us how's done. Have a good one.
Chuck steak is one of my favourite cuts of beef. Inexpensive, full of flavour, and versatile. Pot roast, stewed, makes the best ground beef. This recipe really does look good. Thanks for sharing.
OMG! I had this sooo long ago in London and have never forgotten it! I was 16 and my parents were paying so for sure it wasn’t grilling steak. I’ve never seen it on a menu since, nor seen a recipe. I long ago thought it must have been dreamed up by that specific restaurant. You have made my day, year, decade, old age! This sounds the way I remember it tasting. It never occurred to me that I was hanging out with the wrong set of Italians (we have a lot of them here in Toronto). This goes into my make-it-often cookbook for sure! 💕🇨🇦
I used to have this at an Italian restaurant in Chicago years ago. I tried a recipe once that I found online but it was disappointing. Your recipe, especially the amount of garlic, looks similar to what I had at that restaurant. My mouth is watering! If it wasn’t so late I’d make it tonight! We love your channel and no nonsense approach to cooking.
I know it’s not news but I squeeze a lemon on top at the end, that works to blends the flavor, and cuts the heavy taste. when I use beef or pork in sauce. Brightens it lovely. TY boys
I tried this dish and it was fantastic. My mom made Swiss steak which this dish reminded me of. A different taste but beautiful. There's nothing like using tomatoes to tenderize tougher types of meat. Thank you I now have a weekly meal for my calender.
Yum. My mum used to make pizzaiola with cheap lamb chops and plenty of onion; obviously less cooking time for lamb. It made an epic suggheto, nice and light. I’m going to try this recipe👍
My first thought was - this is the dish Ray always wanted his mother to make on Everybody Loves Raymond, and I always wondered how to make it! Will be making a smaller batch of it this weekend!
@stevenb.1041 & @lindab5789 ...OMG, 😆 I remember that! Raymond's wife, Debra, who can't cook at all (per Raymond & his mother) are shocked when Debra finds a recipe for Steak Pizzaiola, cooks it, and knocks it outta the park! Raymond's dad keeps coming over to eat it which ticks off his wife, Marie, big time. 😂 Marie finally decides to taste it (thinking there's no way it's as good as hers) and after taking a bite, she throws the fork on the table ticked off b'cas it's BETTER than hers.. 😆 LOL
It’s a lot like Sunday Sauce- the meat, the fond, the mushrooms, onions, garlic all flavor the sauce which in turn flavors the meat. Like making baciole in San Marzano tomatoes. Great idea! I do this with veal or chicken but I call it cacciatore. And I may have some different twists here & there, so not everything is the same dish.
Gosh my family never made this so I’m excited to try it. It is simmering as I type this & it smells amazing! It’s a warm fall day in upper NYS & my windows are open. When I just went out to water plants, the entire area smells so delicious…neighbors are probably wondering,what is that crazy wop cooking up tonight! The only change I made was adding fresh thyme & rosemary because we have a ton of it in the garden. Can’t wait to have this later for dinner! Ciao🇮🇹🍷🍝 Thank you for another great recipe!
If you have an ALDIs near you they have great stew beef…..( angus). I noticed the Chuck steaks were very expensive where I live too…plus they shrink as you cook them, I bought 3 packages of stew beef @ about $30. Total. It was a lot of meat! Hope that helps!
Love that you depict the "pat-dry" which is extremely important if you wanna get great colour on foods. Not just steak but even veg also. I hope everyone comes to value the pat-dry in the same way i have. It has bequeathed much food joy into my life
A great way to braise beef. A little more wine and red for me, maybe a shallot too? You did mention that. Your dish looks fabulous, wish I could be eating it. I am really enjoying your recipes , I’m a new subber. Thank you.
didn’t realize this dish has a name - we ate this growing up (but like everything it wasn't written down). I will make this today instead of your beef burgundy for dinner (which I was planning on). This one hits close to home emotionally - thank you!!!! New to your channel and appreciate seeing all the ingredients together before you start cooking
Made this last night, but with double mushrooms and peppers. Also added an onion, what terrific flavor . Couldn't find thin steaks like those so I cut a chuck roast in half .
I see this done with expensive cuts in lots of videos. This was always a slow cooked cheap cut meal and so delicious. Chuck steak or rump. Collagen releases into the sauce with the slow cooking making it amazing. Love your method.
Looks great and easy too!! Definitely need to try this. I've done a number of your recipes and they are crowd pleasers. James is great throwing in his experienced opinion and gives Dad a hug at the end - nice family stuff. Keep the recipes coming!!
Looks so delicious! Growing up my mom made Swiss steak , which was this tomato base version served over rice. My sister's version is the cream based gravy version served over egg noodles. Totally different Swiss steaks but I loved them both equally!
Steak Pizzaiola aka Italian pot roast? Great recipe and looks delicious. Fairly inexpensive. I can see making a nice parmigiana hero with leftovers or a spaghetti sauce. Always enjoy your vids!
That looks amazing -- like I can taste it just watching. I love the idea of all that garlic. We're having crummy weekend weather (again) here in New England. I think I'm making this!
Totally enjoyable recipe and video. I cook my steaks quite often this way, but never with the plum tomatoes. Plum tomatoes next time for me. I feel I will enjoy it more than a brown gravy. Thanks for sharing it. 💗💗
Traditionally this served with Spaghetti or Bucatini. You will have to at least double up on the amount of ingredients, for the spaghetti sauce. i usually add onion for the sauce. Other wise very close to the way my family made it. Most recipes today use expensive cuts of steak and cook the steak , less, but Chuck steak is traditional. Great Job
So I mentioned in the video and showed the process shots of this recipe from our website. The chuck steaks in the pics from our site are thinner and took much less time to braise than the thicker steaks in this video. I recommend thinner steaks. Thicker steaks can be cut in half and pounded thin. Other cuts of meat that work well for this dish are top and bottom round (not as much fat but still great braised) and flank steak. If you need more sauce, feel free to add another can of tomatoes especially if you want to serve with pasta. The ingredient amounts (in grams too) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
How do I get one of those burners that you use ? The hot plate ?
@@timothymckee7693 does it run off propane ?
@@bigfootseahawk9997Amazon . Gas portable burner.
I think, to satisfy the *The Taste-Tester™,* you can simply swap out the beef stock for water. Maybe reduce the amount of red wine, also; so 3/4 c. water and 1/4 c. wine? As for me, I don't think the words "too beefy" are in my vocabulary, but everybody has their own taste. Another great recipe, and almost 700K subscribers! You're doing good stuff here.
Marie Barone, The mom on “Everybody Loves Ray” used to make it
I love that James isn't afraid to give a good critique of what he thinks. Now, we keep in mind that's just HIS taste, but he does a GREAT job!!!
I love this channel. I'm going to make this steak pizzaiola too
The lad has learnt well from his dad, cooking is about what you like. Not sticking to a recipe verbatim.
Yes. YOUNG TASTE BUDS.....lol.
he brought his son up right, good kid 🥰🥰
We are not restarded, I could figure
That's a great kid. He hugged you at the end. You can tell he's loved and so are you. As a high school football coach i can tell you there are not enough kids like that in this world. You're doing a great job of parenting. Worth trying the recipe just seeing that.
Growing up in an Italian household, i had this all the time. When this video pop up on my youtube I was like Woah because I hadnt seen steak pizzaiola talked about ANYWHERE else. We always ate it over white rice.
O !!! Forgot to tell you. I had to use a big pan. The steak 🥩 was so big. So I threw it wet Reynolds wrap over the pan in the oven 2 1/2 to 3 hours later I had the most delicious steak pizza pizza ola.
never heard of this dish in my life, but it looks amazing. i have to try it next week when i go shopping :D , i was thinking gnocci would fit rly good with it. but i guess i try rice first :)
If you had typed in CZcams...”Bistecche alla Pizzaiola” or “Carne alla Pizzaiola“….being an Italian dish, you would have found several videos. :) Ciao from Italy !
gnocci would probably be really good with it too! Sounds better then the rice actually lol,@@Bastyyyyyy
My mom made a killer steak pizzaiola back in the day. She used New York strip steaks.
I like this guy a lot. He's clear-headed and efficient in his presentations/demonstrations. Thank you . . .
Yep, I’ve become a pretty big fan of his as I increase my Italian food repertoire. There’s a certain and common sense in his recipes and presentation.
My Irish mother made a version of this that she called "Swiss Steak". It had green peppers instead of red and had no basil or cheese, but other than that, it was exactly the same. We ate it with mashed potatoes, of course!
Yeah, I’ve never heard of this recipe but I have heard of Swiss steak and had that all the time as a kid. In fact, I loved that sauce as gravy for my potatoes.
My Serbian Mother made the same thing
And in Hungary it's just called a plain old Pörkölt (what other call Goulash and isn't the same as actual Gulyás which is a smoky flavoured soup made in a Bogrács), usually made with red wine, no oregano and no garlic.
It seems every European country got this food in some form or another.
Thank you for setting the record straight about the meat to use. As a child of the depression, my family only used Chuck steak. We always had it with spaghetti or bucatini. We used dry red, Zinfandel, and some chopped onion besides peppers and mushrooms. Finally some common sense.
My family survived on bread and cucumbers.
In a dish like this using a high priced steak would be a sin. Need a fairly tough fatty piece to braise .
I was going to ask about the red wine. I always used that instead of white for this meal.
So you’re a child of the depression. Born when? Before 1945? With food especially in America there is no settling the record straight. My Italian grandmother who’s 97 makes this only in the summer with fresh tomatoes/peppers ect, but with steak(not prime cuts) not braised. See my point there’s no record to set straight.
@@robertnickerson4500 Yes, rule of thumb is always red wine with red meat. White wine with chicken, fish. However, so much flavor, it does not matter in this dish. Use whatever you want. Red, white, pink, beef bullion, water. 😘
I used to make this for my daughter when she was little. I worked at a pizza/catering hall for yrs. Bosses mom was a little Italian lady. Taught me all kinds of stuff. My daughter would help her with Christmas cookies. She’s in her 90s now. Still going strong.
Omgosh totally forgot about this dish my immigrant Italian parents made. I’m 69 and cook everything I grew up with but did forget this dish!!! Honestly do not recall what meat they used. Thanks for the memory. Will make it soon with polenta.
At this rate, James will be a professional food critic before he finishes high school! 👏🏼👏🏼👏🏼
That is what I was thinking. How would he rate his school cafeteria "food"?
@@KameraShy Unless..... his parents pack him scrumptious lunches? Like leftovers from the show, etc. 😋😊 ~~YUM!
I use an egg slicer to cut mushrooms. It’s faster and makes the slices nice and even. I use the slicer for strawberries, too.
As a fungus hater I use agrabage can to cut shrooms lol .
Never would have thought of that. What a great and practical tip.
Thanks 😊.
Funny that I'm reading this, I just broke my egg slicer doing just that....time to get another one...lol.
@@cyrusatkinson3307you’re fungus
@@cyrusatkinson3307 😅 You're a fungi hater.. 🍄 Hater of fungi... 🍄 But a FUN GUY none the less! 😄
The dynamic you and James have so so great, the fact he's happy to gove constructive critism and you take it fine is so beautiful to see.
Sweetest people
In the genre. Makes
Me
Smile. Classic old fashioned family i remember growing up in Brooklyn.
Making this tomorrow night!!! Excellent dish…..Most of our restaurants around here in the NY area serve this. My Italian grandma made this a lot!! She used to say “Youa gonna pay a lot for this dish when I’m gone” in her Italian accent!!! Love you grandma
It’s very sweet to see father and son making memories over good food. ❤
I ate this all the time growing up with either chuck or round steak. My grandmother called it Swiss Steak. It had peppers, onions and tomatoes, no oregano, maybe it had thyme. I loved it we had it with egg noodles.
Another way to cook it is with stewed tomatoes on top of the meat. It tenderizes and adds richer tomato flavor. 🍅
Looks delicious as always! And James is great at giving honest, thoughtful critiques, I love seeing younger folks learning about proper cooking at that age. This is quickly becoming one of my absolute favorite cooking channels.
The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌😋🤗
I like that about Jim's videos too!
So this quickly became a family favorite. My mom used to make something similar when I was growing up but always featured some left over meat... usually something like two day old roast beef which by then was pretty flavorless and cardboard like. I don't think it was cooked for nearly as long (it was sliced very thin) but the sauce was always garnished with lots of capers. They always added some fireworks to what would have otherwise been pretty bland mix. After the first time I made this, we had the leftovers a few days later, this time with the capers and it was like going home again. Thanks for that!
Excellent! Our family made this, and I've made it for my wife and kids, but I never knew its proper name. My dad called it Swiss steak but we were aware that Swiss steak is actually a different recipe for cooking low and slow.
I've made this before, but never cooked it in the sauce for a long time. It makes sense that the taste tester would says it tastes like a Sunday sauce. Grandpa Contini always said to use the cheap steak for this, because it was a poor man, "the pizza maker's" steak. I almost always use the cheap chuck steaks they cut at Giant Eagle. Great dish! I will definitely try it this way, because it looks great! Thanks.
Had this all the time but mostly as a quick sauce. Almost exact ingredients as detailed here apart from the meat. Usually thinner and often veal. Mum would casserole the thicker chuck steak as a slow cook for 2-4 hours. A sauce for a thousand dishes. Excellent content and mouth watering memories. Grazie.
I made this for the first time after seeing this video. I used venison chuck, tomatoes/bell pepper/oregano all from our garden. It was a huge hit!
I love James commentry.
OUTSTANDING! Great recipe that was a hit with the crowd. I added more tomatoes for some pasta and a guest recommended an addition of black olives. Another recipe of yours into the recipe file. Thanks.
This looks really delicious and getting an 8.5 from your son 👍🏻 I'm definitely trying this. Thanks for the recipe and the showing us how's done. Have a good one.
Well, that WHOLE THING was beautiful! You’ve added to humanity’s sum total.
Truth
Goodness &
Beauty!
Keep em coming
My mother always did this with chuck pounded thin. It was probably my favorite weeknight meal growing up!
Chuck steak is one of my favourite cuts of beef. Inexpensive, full of flavour, and versatile. Pot roast, stewed, makes the best ground beef. This recipe really does look good. Thanks for sharing.
Your son James is an awesome kid. His critiques have definitely improved…to the point where he is suggesting workable solutions.
OMG! I had this sooo long ago in London and have never forgotten it! I was 16 and my parents were paying so for sure it wasn’t grilling steak. I’ve never seen it on a menu since, nor seen a recipe. I long ago thought it must have been dreamed up by that specific restaurant. You have made my day, year, decade, old age! This sounds the way I remember it tasting. It never occurred to me that I was hanging out with the wrong set of Italians (we have a lot of them here in Toronto). This goes into my make-it-often cookbook for sure! 💕🇨🇦
Happy for you 🇺🇸🎚🙏
Great recipe, made it this evening following as the video went. No substitutions or changes. Highly recommend
I used to have this at an Italian restaurant in Chicago years ago. I tried a recipe once that I found online but it was disappointing. Your recipe, especially the amount of garlic, looks similar to what I had at that restaurant. My mouth is watering! If it wasn’t so late I’d make it tonight! We love your channel and no nonsense approach to cooking.
I know it’s not news but I squeeze a lemon on top at the end, that works to blends the flavor, and cuts the heavy taste. when I use beef or pork in sauce. Brightens it lovely. TY boys
try making gremolata to go with your beef/ pork braises if you haven't already
I tried this dish and it was fantastic. My mom made Swiss steak which this dish reminded me of. A different taste but beautiful. There's nothing like using tomatoes to tenderize tougher types of meat. Thank you I now have a weekly meal for my calender.
Love the way this video was made. Minimal fluff, direct and to the point. Honest criticism after. I wish other food channels would take note.
love that father and son thing they have going on!
I had this growing up in our huge Italian family from Philly! Love it❣️ Thank you!
I tried this and it was delicious….I am now going to try your other recipes
I remember my mom added sunny side up eggs right in the pot. It was amazing with the steak n sauce. Good times
I have wanted a good recipe for this dish for years. Thank you!
I cook with wine. Sometimes I even put it in the food!
I just found your channel. Your cooking is so easy to follow, no need for expensive hard to find ingredients that the big name chefs use.
Yum. My mum used to make pizzaiola with cheap lamb chops and plenty of onion; obviously less cooking time for lamb. It made an epic suggheto, nice and light. I’m going to try this recipe👍
My first thought was - this is the dish Ray always wanted his mother to make on Everybody Loves Raymond, and I always wondered how to make it! Will be making a smaller batch of it this weekend!
I had the same thought!
@stevenb.1041 & @lindab5789 ...OMG, 😆 I remember that! Raymond's wife, Debra, who can't cook at all (per Raymond & his mother) are shocked when Debra finds a recipe for Steak Pizzaiola, cooks it, and knocks it outta the park! Raymond's dad keeps coming over to eat it which ticks off his wife, Marie, big time. 😂 Marie finally decides to taste it (thinking there's no way it's as good as hers) and after taking a bite, she throws the fork on the table ticked off b'cas it's BETTER than hers.. 😆 LOL
"even though they are getting a 2 hr braise... A little more" love it!
It’s a lot like Sunday Sauce- the meat, the fond, the mushrooms, onions, garlic all flavor the sauce which in turn flavors the meat. Like making baciole in San Marzano tomatoes. Great idea! I do this with veal or chicken but I call it cacciatore. And I may have some different twists here & there, so not everything is the same dish.
LOVE the kid. So sweet. Oh, and, how he hugs his father at the end. LOVE, LOVE, LOVE.
oh, and the recipe was great. :-)
Your son is no longer giving everything a 10. Thats a good thing because he is learning how to recognize the different flavors of the dishes you make.
Gosh my family never made this so I’m excited to try it. It is simmering as I type this & it smells amazing! It’s a warm fall day in upper NYS & my windows are open. When I just went out to water plants, the entire area smells so delicious…neighbors are probably wondering,what is that crazy wop cooking up tonight! The only change I made was adding fresh thyme & rosemary because we have a ton of it in the garden. Can’t wait to have this later for dinner! Ciao🇮🇹🍷🍝 Thank you for another great recipe!
I've made this dish so many times but never tenderized the steak or added wine. Both are great ideas. Thank you for the video and tutorial.
I've been looking for Chuck recipes since beef is so expensive now. ThAnk you for posting, I can't wait to try this!
If you have an ALDIs near you they have great stew beef…..( angus). I noticed the Chuck steaks were very expensive where I live too…plus they shrink as you cook them, I bought 3 packages of stew beef @ about $30. Total. It was a lot of meat! Hope that helps!
@barbarabonnette2705 thank you, I'll check it out!
try flank/skirt too - its great value at least in Europe
Make sure you have some nice Italian bread and a beautiful valpolicello wine with this. Oh man, the best comfort food you can have. So good.....
Your content's been inspiring me to try and learn to cook more for myself! Thank you for all the hard work. :)
That's great to hear, thanks for the comment!
YES!! I grew up with this fantastic dish! So good everytime. Makes me happy that you are preparing this💌🧤
Love that you depict the "pat-dry" which is extremely important if you wanna get great colour on foods. Not just steak but even veg also. I hope everyone comes to value the pat-dry in the same way i have. It has bequeathed much food joy into my life
I liked ur comment just because u used "bequeathed "😂
@@mostdefmodest Vocabulary enjoyer
A great way to braise beef. A little more wine and red for me, maybe a shallot too? You did mention that. Your dish looks fabulous, wish I could be eating it. I am really enjoying your recipes , I’m a new subber. Thank you.
My favorite dish my mom used to make. I asked my wife to make it for my birthday dinner next week. Nice job preparing it.
Brings memories of home. My mother would use chuck steak and crushed red pepper.
didn’t realize this dish has a name - we ate this growing up (but like everything it wasn't written down). I will make this today instead of your beef burgundy for dinner (which I was planning on). This one hits close to home emotionally - thank you!!!! New to your channel and appreciate seeing all the ingredients together before you start cooking
My Father used to make this all the time when i was young, couldn't get enough of it.
I grew up with this!!! I have to start making it. I love this channel. I grew up with a lot of the Italian dishes that you make.
Looks wonderful, James. Your boy is getting so articulate in his descriptions of the reason for his ratings. This recipe looks like a keeper for sure!
The hug at the end! 🥰🤧 I am going to make this!
James is extremely honest and he is fair dad!! This looked delicious!!!
The chuck steaks are a good idea. A longer braise will yield a more flavorful sauce. I will definitely give it a shot.
Made this last night, but with double mushrooms and peppers. Also added an onion, what terrific flavor . Couldn't find thin steaks like those so I cut a chuck roast in half .
I love your critics. Around here (New Haven) most restaurants do this with a rib eye steak. I'm definitely putting this on my bucket list.
that would be an incredible waste of a rib-eye unless they're cooking the sauce separately and serving it on the side
Thanks, Jim. I see this for Sunday lunch in my near future, like this Sunday cause I've got all the ingredients.
James not only tastes and rates, he knows how to cook a dish to make it different/better. Destined to be a great chef right next to his dad
$100 for Steak Pizzaiola is a complete waste of a great steak. Always use cheap cuts. ALWAYS. Great video as always, sir!
Im making this very soon. This is a perfect meal to start on a Sunday mid afternoon. Looking forward to trying it out!
I see this done with expensive cuts in lots of videos. This was always a slow cooked cheap cut meal and so delicious. Chuck steak or rump. Collagen releases into the sauce with the slow cooking making it amazing. Love your method.
Looks great and easy too!! Definitely need to try this. I've done a number of your recipes and they are crowd pleasers. James is great throwing in his experienced opinion and gives Dad a hug at the end - nice family stuff. Keep the recipes coming!!
Totally going to do this meal, love it. Thank you and your family for the videos.
I am so glad I found this channel.
Looks so delicious! Growing up my mom made Swiss steak , which was this tomato base version served over rice. My sister's version is the cream based gravy version served over egg noodles. Totally different Swiss steaks but I loved them both equally!
My pap would make this every couple weeks for Sunday. Greetings from down in Maryland
We made this today and it was fantastic. Loved it!!
I put the 'pizza' in steak pizzaiola by folding some diced, pan-fried pepperoni into the sauce just before serving. This works wonders!
Steak Pizzaiola aka Italian pot roast? Great recipe and looks delicious. Fairly inexpensive. I can see making a nice parmigiana hero with leftovers or a spaghetti sauce. Always enjoy your vids!
This was my (and roommates) go-to dish when we were in university. Brought back memories seeing you make it the same way we did :)
I often make a similar dish with pork shoulder/neck (and a lot of onions since the sauce is essentially pörkölt with some extras). Delicious.
Awww James is so sweet, hug at the end melts my heart. Yet another wonderful recipe that's worth making for Sunday dinner!!!
It's like: "I still love you Dad, even if it's only an 8.5"
@@KameraShy 😂😂😂
Made this over the weekend and it was great! Definitely going in my recipe folder 🤝
This was James' best review... he's pretty cool!
That looks amazing -- like I can taste it just watching. I love the idea of all that garlic. We're having crummy weekend weather (again) here in New England. I think I'm making this!
I'm kind of afraid of chuck as "steaks," (normally I only braise like a pot roast) but this is a cold weather must-try for me. Thanks for what you do.
this is a braise
right. thanks, chef. @@rexiioper6920
Your son really has the chef talent! I think it’s high time he had his own channel!
My Italian husband has never heard of this dish and I’m going to make it in the oven.
Gosh this was easily the most wholesome thing I've seen on the internet in ages. Also, thanks for teaching me how to make a steak pizziaola
Thanks for letting James out to sample and vote. He looks like a great kid. And this looks like a great dish.
Very nice. James does a great job--growing up, which happens. Gonna give this one a shot.
Totally enjoyable recipe and video. I cook my steaks quite often this way, but never with the plum tomatoes. Plum tomatoes next time for me. I feel I will enjoy it more than a brown gravy. Thanks for sharing it. 💗💗
Kid’s growing up, Dad. Love to see a proud family.
I relly dig this channel.
Just cooking.
Well done, sir. Keep up the great work.
Thanks.
Traditionally this served with Spaghetti or Bucatini. You will have to at least double up on the amount of ingredients, for the spaghetti sauce. i usually add onion for the sauce. Other wise very close to the way my family made it. Most recipes today use expensive cuts of steak and cook the steak , less, but Chuck steak is traditional. Great Job
Great flavors with economy and straightforward process. You've created a superb repertoire of recipes.
Looks delicious I will definitely try this !!!
Love this! The recipe and the critic at the end!