Today’s recipe is for a meat main course: scottona beef bites with potatoes.
Scottona is simply beef that is very tender and flavorful because it comes from a very young female animal that has never given birth. This type of meat is easily found in the supermarket butcher’s counter.
Today we are using Limousine beef to make scottona beef bites with tomato potatoes, a dish that reminds me of home almost as much as pasta and chickpeas. My dad loves these rustic and traditional dishes, and when I prepare and eat them, I always think of him.
An easy preparation to ultimately obtain tender and tasty meat accompanied by melt-in-your-mouth potatoes all tied together with tomato sauce, perfect for mopping up with semolina bread or a nice flax seed focaccia.
If you want to add another side dish, I recommend trying the gratinated fennel without béchamel, sautéed cabbage and broccoli or oven-baked spiced pumpkin.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Below are some links for the ingredients needed to make this recipe
- 1.1 lbs beef (scottona)
- 1 onion
- 1 sprig rosemary
- 1 cup ml tomato puree
- 1/2 cup ml white wine
- 1.3 lbs potatoes
- to taste olive oil
Tools
Here are some links to the tools we will use
- 1 Peeler
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Pan
- 1 Lid
Let’s Start!
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First, peel the potatoes, cut them into chunks about 1 inch in size, wash them, and then put them in a pot with water and let them boil for five to six minutes from when they start boiling. In the meantime, take the meat and cut it into pieces about 1 inch in size and put them on a plate.
Take the onion, remove the skin, and roughly chop it. In a non-stick pan, add the olive oil with the onion and rosemary and lightly sauté. Now add the meat to the pan and let it brown on all sides, then add the wine and let all the alcohol evaporate.
At this point, the boiled potatoes will be soft, drain them and add them to the meat pan, also add the tomato sauce, salt, and let cook on medium-low heat for about ten minutes. If you notice it dries too much, add a little hot water.
When adding the potatoes, cover the pan with a lid so that the steam created helps keep it moist.
Leave them for a few minutes in the covered pan before serving. In the meantime, snap a photo, post it on social media tagging me, and let me know if you’ll do the mop-up!
Una Riccia suggests
Try to cut the meat into pieces of the same size so that cooking times are equal, while cutting some smaller pieces of potato so that they dissolve in cooking, creating a creamy texture by merging with the tomato.
Try to cut the meat into pieces of the same size so that cooking times are equal, while cutting some smaller pieces of potato so that they dissolve in cooking, creating a creamy texture by merging with the tomato.
