Enjoy a classic Moschari Lemonato, a delightful dish of tender beef cooked in a rich lemon sauce. Perfect for a family meal when you have some extra time to spare.
For a soft and tender result, I always use chuck steak, either diced as I’ve made today or in thicker steak pieces. This method remains the same and is ideal for slow cooking or using a pressure cooker. The result is always perfect!
Ingredients
- 1.5 kg diced chuck steak
- 1/4 cup extra virgin olive oil
- 1 large onion, diced
- 2-3 garlic cloves, diced
- 1/2 cup white wine
- Juice of 3 lemons (adjust to your liking)
- 1 stock cube or 1 tsp stock paste
- 1 tsp dried oregano
- Salt and pepper to taste
- Water as needed
- Parsley for garnish
Instructions
1. Place a pot over medium-high heat. Add olive oil and brown the diced meat in batches. Set aside.
2. Once the meat is browned, add another drizzle of olive oil to the pot and sauté the onion and garlic for approximately two minutes.
3. Add the white wine and allow it to simmer for a minute.
4. Pour in the lemon juice, add the stock cube or paste, dried oregano, and return the meat to the pot.
5. Add enough water to just reach the top of the meat. Season with salt and pepper, then cover and simmer on medium heat for approximately 1.5 to 2 hours. Stir every 30 minutes and add more water if needed to ensure the meat becomes tender.
6. Once the meat is tender, continue to cook uncovered until the sauce thickens, approximately 15 minutes.
7. Serve with rice and garnish with parsley.