
Tender chunks of beef,
onion, mushrooms and mostaccioli pasta in an Italian-seasoned
tomato sauce, garnished with Parmesan cheese.
Italian
Beef & Pasta
- 1 1/4 pounds boneless
beef chuck steaks, cut 1/2-inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 teaspoon dried Italian seasoning
1 (14.5-ounce) can Italian-style stewed tomatoes, undrained,
broken up
1 (13.75 to 14.50-ounce) can ready-to-serve beef broth
1/4 cup dry red wine
1/2 pound small mushrooms, halved
4 ounces uncooked mostaccioli (1 1/2 cups)
2 tablespoons freshly grated Parmesan cheese
- 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.
- 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.
- Stir in mushrooms and
mostaccioli; continue cooking, covered, 20 minutes. Uncover;
continue cooking 10 minutes or until pasta is tender. Stir in
cheese.
Makes 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
loading
|