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Braised Beef & Fettuccine with Italian Mushroom Sauce

>>
Braised Parmesan Beef & Italian Wild Mushroom Sauce NCBO '03 Total recipe time: 1-3/4 hours Makes 4 servings

Ingredients

  1. 1-1/2 pounds boneless beef chuck steaks, cut 1 inch thick
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1/4 cup grated Parmesan cheese
  5. 4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
  6. 1 medium onion, chopped
  7. 3 cloves garlic, chopped
  8. 1 cup dry red wine or beef broth
  9. 1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
  10. 1 package (12 ounces) fresh fettuccine, cooked
  11. 1/4 cup grated Parmesan cheese

Instructions

  1. 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.
  2. 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 1-1/2 hours or until beef is fork-tender.
  3. Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Nutritional Information Per Serving

Braised Parmesan Beef & Italian Wild Mushroom Sauce NCBO '03

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.

Cook's Notes

Braised Parmesan Beef & Italian Wild Mushroom Sauce NCBO '03

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