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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Bulgur Wheat & Beef Pizzaiola?
The preparation time for Bulgur Wheat & Beef Pizzaiola with fresh basil is between 25 and 40 minutes.
What is the total time required to make Bulgur Wheat & Beef Pizzaiola with fresh basil?
The total time required to make Bulgur Wheat & Beef Pizzaiola with fresh basil is between 35 and 50 minutes.
How many servings does Bulgur Wheat & Beef Pizzaiola provide?
4 servings
What are the main ingredients in Bulgur Wheat & Beef Pizzaiola?
Beef, Beef Strips, Bulgur Wheat, Cooked Chopped Tomato, Fresh Basil, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions
What is the nutritional information of Bulgur Wheat & Beef Pizzaiola?
Calories: 497, Carbs: 67 grams, Fat: grams, Protein: 46.5 grams, Sugar: 6.3 grams, Salt: 326 grams
How do I prepare Bulgur Wheat & Beef Pizzaiola?
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! 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. 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. 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.
What should be prepared from my kitchen to make Bulgur Wheat & Beef Pizzaiola?
Beef, Beef Strips, Bulgur Wheat, Cooked Chopped Tomato, Fresh Basil, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions
How many calories does Bulgur Wheat & Beef Pizzaiola have?
497 calories
How much fat content does Bulgur Wheat & Beef Pizzaiola have?
grams
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