Steak Armand Recipe

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STEAK ARMAND

1½-2 pounds London broil
16 oz. box of pasta (rotelle, mini shells, penne, farfalle, fettuccine, spirali, rigatoni, fusilli, radiatori or rotini. I just prefer not to use spaghetti, linguini or any other ‘long’ pastas).
¾-1 thin sliced breaded eggplants (Cook it ahead of time and refrigerate it, it’s easier)
¼-½ lb. broccoli rabe
½ cup olive oil
½ diced onions
1½ cups beef stock
½ stick of butter
2 cups of Marsala wine
2-3 tablespoons garlic
Dash nutmeg
Grated Parmesan
¼-½ sliced mushrooms
Salt and pepper to taste

Okay, I like to have the eggplant prepared ahead of time. (Thinly sliced eggplant dipped in eggs, breaded then pan fried in olive oil until golden brown – easy!).
All ingredient quantities are to be determined by YOUR taste preferences. Cut up the London broil however you want and then, in your deepest pan, sauté it in some olive oil. Get the water going for your pasta in a large tureen. Add the pasta. Now, add the chopped garlic and onions to the pan with the meat. Cover and sauté while stirring.  When the onions start to look somewhat transparent, add Marsala wine, beef stock and nutmeg. Add chopped mushrooms and broccoli rabe. Cover and lower the flame. Warm up the eggplant slices in your oven at 250° F. Add your butter to the frying pan. Basically, now you watch it. You’ll know when it’s ready when the wine and beef stock have reduced. You can add a couple spoons of regular flour to help that process along. Strain the pasta. Serve the beef-broccoli-mushroom mix over the noodles. Add the eggplant on top. Serve with grated cheese. Enjoy!