Beef Cacciatore

Ingredients:

• 1 beef Blade Chuck Steak Boneless, cut 1 inch thick (about 2 pounds)
• 4 teaspoons vegetable or olive oil
• 1/4 teaspoon salt
• 1 package (12 ounces) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
• 2 cups prepared red wine pasta sauce or marinara sauce
• 3/4 cup water
• 8 ounces button mushrooms, cut in half (cut into quarters if large)
• Salt and pepper
• Hot cooked pasta (optional)

Cooking:

1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until steak is fork-tender.
3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.