suemunzlinger's Recipe

Beef Soto Rizzo's Pasta

Category: Copy Cat Recipes (I have not tried all of these recipes)

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Yield: 2 servings

6 beef medallions (about 2 ounces each)

About 3/4 cup seasoned dry bread crumbs

3/4 cup water

2 tablespoons lemon juice

1/4 cup Chablis wine

2 teaspoons butter

2 teaspoons all-purpose flour

Salt

Ground black pepper

1 1/2 teaspoons minced garlic

1 teaspoon minced parsley, plus extra for garnish

1/2 cup sliced fresh mushrooms

4 ounces provel cheese (about 1 cup string provel)

1. Preheat a grill. Coat beef medallions with bread crumbs. Grill quickly, no more than 1 1/2 minutes on each side. Remove and keep warm.

2. In a pot, combine water, lemon juice and wine; bring to a boil. Meanwhile, melt butter in a small pan; stir in flour until well combined.

3. Reduce heat slightly under wine mixture. Whisk in flour mixture, salt to taste, a pinch of pepper, garlic, 1 teaspoon parsley and mushrooms. Cook until sauce is thickened and mushrooms are tender, about 8 minutes. Taste and correct seasonings.

4. Arrange beef on serving plates; top with cheese. Pour hot sauce over cheese. Garnish with minced parsley. Serve immediately.


Recipe adapted for home kitchens by the Post-Dispatch

Rizzo's Pasta
O'Fallon, Mo.