A traditional favorite in our house; Sausage Scallopini is a quick and delicious meal.
You can use either hot or sweet Italian sausage, or even chicken or turkey sausage. It’s entirely up to you. I prefer hot Italian.
The peppers, same here, red or green. I do prefer the red bells to the green. Better flavor and they just look prettier.
- 1 pound sweet or hot Italian sausage, sliced into 1-inch rounds
- 1 medium onion, sliced
- 2 large bell peppers, red or green, sliced
- 1 pound white mushrooms, sliced
- 1 28-ounce can crushed tomatoes
- red wine
- Kosher salt
- black pepper
Prepare all of your ingredients and set aside.
In a large, heavy skillet, heat a small amount of olive oil. Once hot, add the sausage and cook until golden brown. About 15 minutes.
Add peppers and onions to the pan.
Season with salt and pepper and cook down a bit.
Add mushrooms to pan.
Again, cook down, stirring frequently. Season again with salt and pepper.
Add the entire can of tomatoes and about a 1/4 cup of the red wine.
Season with a bit more salt and pepper. Simmer, low heat, for about 45 minutes.
Serve. White rice goes nicely with this dish.
Ah. Where to start?
This is one of those dishes, where the flavor remains forever etched in your memory and your taste buds.
The beef is fork-tender and the gravy is savory with the flavors of red wine, mushrooms and onions. The whole thing just melts in your mouth.
Serves 4 to 6
- 2 Tbsp. olive oil
- 3 1/2 lbs. stew beef, cut in 1/4″ cubes
- 3 shallots, peeled and chopped
- 3 cloves garlic, peeled, smashed and chopped
- 4 Tbsp. flour (1/4 cup)
- 3 cups dry red wine
- 1 bay leaf
- 2 cups beef stock, heated first
- 1 tsp. basil
- 1 tsp. chopped fresh parsley
- 3 Tbsp. butter
- 24 pearl onions, peeled (I use frozen. Just easier to use and find)
- 1 lb. button mushrooms, cleaned and halved
- salt and pepper
Pour wine into a saucepan with the bay leaf. Boil, for about 20 minutes or
until it’s reduced by 2/3. When cooled, remove bay leaf. Set aside.
How do I know when it’s reduced by 2/3, you ask? Simple. Take the stick end of a wooden spoon and dip it into the wine before boiling. Take a rubber band and wrap it just at the point where the wine made its mark. This way you can judge when it’s reduced by looking at the stick end of the spoon.
Preheat oven to 305°. Not a typo. Three-O-Five. You don’t want it to burn!
Heat 1 tbsp of the oil in a large, ovenproof saute pan over medium heat. Add about half of the meat and sear. Season well with salt and pepper. Remove to a dish and set aside.
Heat the other tablespoon of oil and add the rest of the meat, shallots and garlic. Sear. Return the first batch of meat to the pan, season again.
Sprinkle the flour of the meat and mix well. Cook 4 to 5 minutes over medium heat.
Take the reduced wine (bay leaf removed) and pour over the meat. Add the herbs and beef stock, stir. Cook, covered, in the oven for 2 hours.
Thirty minutes before end of cooking, or after 1 1/2 hours, heat butter in another pan and add pearl onions. Season and cook 5 minutes. Add mushrooms, season again and cook about 4 minutes.
Add vegetables to meat right after and finish cooking in oven until done.
Very nice served with a crusty loaf of bread for sopping up the gravy. It’s a must.