Braised Beef & Fettuccine with Italian Mushroom Sauce
Total Recipe Time: 1-3/4 hours
Makes 4 servings
Ingredients1-1/2 pounds beef Chuck Steaks, cut 1 inch thick1/2 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster1 medium onion, chopped3 cloves garlic, chopped1 cup dry red wine or beef broth1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce1 package (12 ounces) fresh fettuccine, cooked1/4 cup grated Parmesan cheese
- Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
- Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender. Add wine; cook and stir 3 minutes. Stir in sauce. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
- Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.
Nutrition information per serving: 412 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 114 mg cholesterol; 991 mg sodium; 23 g carbohydrate; 4.2 g fiber; 42 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 6.7 mg iron; 54.4 mcg selenium; 10.1 mg zinc; 21.3 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.