Sent: Thursday, July 02, 2015 3:59 PM
Subject: Find Steak Vesuvius
I am hunting for a circa 1960’s recipe that my uncle made often when company came. It was a family favorite and
should NOT be confused with Steak Vesuvio. Steak Vesuvius Is : Beef Tenderloin Tips Italian style made with Onion,
Bell Peppers, Mushrooms & Tomatoes served over Linguine. The problem is the seasonings and preparation. It was a
spicy dish and had some sort of HOT pepper in it hence VESUVIUS No one in the family who knew or had the written
recipe is living. I seem to recall it may have had red pepper flakes but my cousins think it may have been cayenne
That said no one can recall all the other spices or the method of preparation other than it was very flavorful and
prepared in a large skillet on top of the stove.
Your help would be most appreciated.
I found several mentions of “Steak Vesuvius”, but only one recipe. Most of the mentions were on restaurant menus.
The one recipe that I found is similar to your description, but not exact. The dish probably varies slightly from
cook to cook.
The similarities are:
1) The name of the dish is the same.
2) This recipe has beef, onion, bell peppers, and tomatoes and is prepared in a large skillet on top of the stove.
3) This recipe has hot pepper in it, calling for jalapenos rather than cayenne as the primary heat source.
4) This recipe just says “This can be served with rice or noodles or any other starchy grain.”, rather than specifying linguine.
The differences are:
1)This recipe calls for stew meat or ground beef rather than beef tenderloin tips.
2)This recipe has no mushrooms.
With so many similarities, I would speculate that this is the same dish you remember, with slight variations in the ingredients used.
Ignore the differences, try it using beef tenderloin tips if you wish, and add mushrooms to the dish.
Serves 4 well.
Couple of tablespoons oil - enough for meat first and then for vegetables
1.5 lb's of Stewing Beef (or good ground beef)
3 large Onions, chopped in 3/4 inch square pieces
1 green, 1 yellow, 1 red and 1 orange bell pepper, cleaned and seeded and chopped into 3/4 inch squares
3 jalapeno peppers, seeded and finely chopped
4 medium tomatoes, very coarsely chopped
You will need a fairly large frying pan, with a lid.
If Stewing Beef:
Cut up the cubes even smaller, place over oil in pot, low heat, saute beef till 3/4 brown, add a little water,
cover pot, cook very low for 1 hour.
If Ground Beef:
Make ground beef into small patties (usually five or so per pound), season with salt and pepper, and brown both
sides at high heat in a little oil. Remove from pan and set aside, wipe out pan and heat a little more oil.
Saute the onion and Jalapeno peppers, stirring occasionally, over medium heat, until the onions are clear
and the peppers are softened about 15 minutes on low. Then add the remaining vegetables, minus the Tomatoes,
mix in and cook on low heat for 15 minutes. Nestle the browned beef patties or the steak cubes into the vegetables
and place the tomatoes on top of all. Season all with salt and pepper. Cook, covered, at low heat until the
patties are just cooked through and the tomatoes have fallen apart, about 20 minutes. Do not add any liquid
- the tomatoes will make the sauce. Taste for seasoning, and if the sauce is not "hot" enough, stir in a little
cayenne pepper until spicy enough.
This can be served with rice or noodles or any other starchy grain.
Important note: The flavor of this recipe is completely altered by the addition or the removal of a single
ingredient and by the changing of a single step of preparation - so follow the recipe exactly.
Thank you this is very close to the original recipe I remember I will be sure to try it quite soon
Sent: Saturday, July 04, 2015 8:37 PM
Subject: Chicken Broccoli Casserole
Do you have the recipe for Chicken Broccoli Casserole made with Noodles Romanoff?
There are several recipes like that on the Internet. See these sites:
Sent: Sunday, July 05, 2015 5:03 PM
Subject: Strawberry/pear soup
We were recently at a Mexican place in NH ( Margarita Grill
) which had a special Strawberry/pear soup. The pears were specified as
"red pears" and there was some chili pepper in it, but it wasn't really
sweet. Perhaps a bit of cream, but the consistency wasn't really
"creamy". Any thoughts on a recipe for something similar?
Since, as you say, this was a special, then it's not on the Margarita Grill
menu. I could not find any mention of it at all on the Internet.
I'm guessing that this was a chilled soup, since fruit soups often are. I'll
post this for reader input, but meanwhile there are pear and strawberry
soup recipes on these sites:
Cruise Critic Board