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| | | | This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc, and a good source of fiber and vitamin B6. | |  |
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Italian Beef & Pasta
2-1/4 hours
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Ingredients: |
| 1-1/4 |
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pounds boneless beef chuck steaks, cut 1/2 inch thick |
| 1 |
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tablespoon vegetable oil |
| 1 |
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medium onion, chopped |
| 1 |
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large clove garlic, minced |
| 1 |
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teaspoon dried Italian seasoning |
| 1 |
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can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, broken up |
| 1 |
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can (14 to 14-1/2 ounces) ready-to-serve beef broth |
| 1/4 |
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cup dry red wine |
| 1/2 |
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pound small mushrooms, halved |
| 4 |
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ounces uncooked mostaccioli (1-1/2 cups) |
| 2 |
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tablespoons grated Parmesan cheese |
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Instructions: |
| 1. |
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Cut beef steaks into 1-inch pieces. Heat oil in Dutch oven over medium heat until hot. Brown beef, 1/2 at a time; remove. Pour off drippings. |
| 2. |
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Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is tender. |
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Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 368 calories; 11 g fat (3 g saturated fat; 4 g monounsaturated fat); 77 mg cholesterol; 708 mg sodium; 33 g carbohydrate; 2.8 g fiber; 32 g protein; 6.2 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 5.0 mg iron; 29.7 mcg selenium; 7.1 mg zinc. |
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