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| 1 x ca. 450 g | Sirloin cut 1/8" x 2" pieces |
| 1/4 Teelöffel | pepper ground |
| 2 Esslöffel | canola oil separated |
| 2 | cloves garlic crushed |
| 1 | Roma tomato; thinly sliced |
| 6 x ca. 30 g | mushrooms fresh, sliced |
| 2 | scallions thinly sliced |
| 1 klein | Green, red or yellow pepper seeded & julienne sliced |
| 1/4 Tasse | Beef bouillon |
| 3 Esslöffel | Dry Madeira wine |
| 4 x ca. 30 g | Roquefort cheese, separated |
| 2 Esslöffel | butter unsalted |
| 1 Esslöffel | parsley fresh, chopped |
| 1 | 12" thick pizza shell* |
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* (can use ready-to-eat shell like "Boboli")
This was the winning recipe of the Texas Beef Cook-Off.
Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set aside. Heat remaining oil in heavy skillet and brown crushed garlic; remove. Sear meat and vegetables in garlic-flavored oil. Remove and reserve. Deglaze skillet with bouillon and madeira, reduce to approximately 4 tablespoons or until thick and remove from heat. Return meat and vegetables to liquid; combine and allow to soak. Beat 2 ounces Roquefort cheese and buter in small bowl until smooth. Spread over pizza shell. Spoon meat and vegetable mixture over bottom of pizza and top with remaining 2 ounces cheese and parsley. Bake according to pizza shell instructions.
Preparation time; 1 hour including marinating Cooking time: 10 minutes.
- http://www. Txbeef. Org
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