Weekend Cook: Moose Pizzaiola

Pizzaiola

This is one of those dishes that mom used to make, a lot - not with the moose, with beef.   You don't see cube steak around much anymore and we don't have any when we process, because it doesn't sell well.   It's simple to prepare, but I think the time commitment puts people off - much quicker to cook chicken.

This "round steak" was cubed - run through a mangler, basically.  There were several pieces.

I sauteed one diced onion, several minced garlic cloves, bit of s+p - added the meat, 1/4 cup white wine, 1 TB Union Brand chili paste, 3 tsp. Italian spices, and tomato puree (about 2 cups).   Covered casserole in a 250f oven for 3 hours, until the meat was tender.  Well, as tender as cube steak ever gets.

Pizzaiola with the cheese mom used to put on it.

Throw some cheese on and done!  Moose tastes like aged beef; I think everyone should have it on their foodie bucket list.