Pizzaiolo has two meanings in Italian. Firstly, a pizza maker. Secondly, a dish prepared with a pizzaiola sauce. With this recipe, you will be a pizzaiolo in the making, making a pizzaiola beef dish that brings all the flavours of Italian pizza together. Beef, basil, tomato, Italian spices, & garlic. Served on a bed of bulgur wheat.
Bulgur Wheat & Beef Pizzaiola
Bulgur Wheat & Beef Pizzaiola
with fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Strips
- Bulgur Wheat
- Cooked Chopped Tomato
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
WHERE’S THE WHEAT?
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of olive oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, fluff with a fork, and set aside.
SEARED STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Remove from the pan, season, and set aside.
PERFECT PIZZAIOLA
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion wedges until soft, 3-4 minutes (shifting occasionally). Add the NOMU rub and grated garlic. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the chopped tomato and 100ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned beef strips and ½ the rinsed basil. Remove from the heat, add a sweetener (to taste), and season.
BE GONE HUNGER PAINS!
Plate up the cooked bulgur and top with the ostrich & tomato sauce, and garnish with the remaining basil. Well done, Chef!
Bulgur Wheat - 75ml
Beef Strips - 150g
Onion - 1
NOMU Italian Rub - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 50g
Fresh Basil - 3g
WHERE’S THE WHEAT?
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of olive oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, fluff with a fork, and set aside.
SEARED STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Remove from the pan, season, and set aside.
PERFECT PIZZAIOLA
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion wedges until soft, 3-4 minutes (shifting occasionally). Add the NOMU rub and grated garlic. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the chopped tomato and 200ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the browned beef strips and ½ the rinsed basil. Remove from the heat, add a sweetener (to taste), and season.
BE GONE HUNGER PAINS!
Plate up the cooked bulgur and top with the ostrich & tomato sauce, and garnish with the remaining basil. Well done, Chef!
Bulgur Wheat - 150ml
Beef Strips - 300g
Onion - 1
NOMU Italian Rub - 20ml
Garlic Cloves - 1
Cooked Chopped Tomato - 100g
Fresh Basil - 5g
WHERE’S THE WHEAT?
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of olive oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, fluff with a fork, and set aside.
SEARED STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Remove from the pan, season, and set aside.
PERFECT PIZZAIOLA
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion wedges until soft, 3-4 minutes (shifting occasionally). Add the NOMU rub and grated garlic. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the chopped tomato and 300ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned beef strips and ½ the rinsed basil. Remove from the heat, add a sweetener (to taste), and season.
BE GONE HUNGER PAINS!
Plate up the cooked bulgur and top with the ostrich & tomato sauce, and garnish with the remaining basil. Well done, Chef!
Bulgur Wheat - 225ml
Beef Strips - 450g
Onions - 2
NOMU Italian Rub - 30ml
Garlic Cloves - 2
Cooked Chopped Tomato - 150g
Fresh Basil - 8g
WHERE’S THE WHEAT?
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of olive oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, fluff with a fork, and set aside.
SEARED STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the strips until browned but not cooked through, 30-60 seconds. Remove from the pan, season, and set aside.
PERFECT PIZZAIOLA
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion wedges until soft, 3-4 minutes (shifting occasionally). Add the NOMU rub and grated garlic. Fry until fragrant, 1-2 minutes (shifting occasionally). Pour in the chopped tomato and 400ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, add the browned beef strips and ½ the rinsed basil. Remove from the heat, add a sweetener (to taste), and season.
BE GONE HUNGER PAINS!
Plate up the cooked bulgur and top with the ostrich & tomato sauce, and garnish with the remaining basil. Well done, Chef!
Bulgur Wheat - 300ml
Beef Strips - 600g
Onions - 2
NOMU Italian Rub - 40ml
Garlic Cloves - 2
Cooked Chopped Tomato - 200g
Fresh Basil - 10g
Woolies Products in this dish
