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Ingredients: |
| 1-1/2 |
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pounds boneless beef chuck steaks, cut 1 inch thick |
| 1/2 |
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teaspoon salt |
| 1/4 |
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teaspoon pepper |
| 1/4 |
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cup grated Parmesan cheese |
| 4 |
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cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster |
| 1 |
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medium onion, chopped |
| 3 |
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cloves garlic, chopped |
| 1 |
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cup dry red wine or beef broth |
| 1 |
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jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce |
| 1 |
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package (12 ounces) fresh fettuccine, cooked |
| 1/4 |
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cup grated Parmesan cheese |
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Instructions: |
| 1. |
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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. |
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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. |
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Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 829 calories; 45 g protein; 82 g carbohydrate; 28 g fat; 1,544 mg sodium; 186 mg cholesterol; 27.8 mg niacin; 1.1 mg vitamin B6; 2.8 mcg vitamin B12; 8.6 mg iron; 12.1 mg zinc. |
