Recipe courtesy of The Beef Checkoff.
2 pounds boneless beef chuck blade steak, cut 1-inch thick
4 teaspoons vegetable or olive oil - divided use
1/4 teaspoon salt
1 (12-ounce) package frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
2 cups prepared wine pasta sauce or marinara sauce
3/4 cup water
8 ounces button mushrooms, cut in half (cut into quarters if large)
Salt and ground black pepper to taste
Hot cooked pasta for accompaniment (optional)
- 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.
- 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.
- 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.
- 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.
Makes 4 servings.
Tip: Three cups of a mixture of chopped onion, green bell pepper, celery and parsley may be substituted for frozen vegetable seasoning blend.
Nutritional Information Per Serving (1/4 of recipe): Calories: 510; Total Fat: 25g; Saturated Fat: 7g; Cholesterol: 135mg; Total Carbs: 24g; Fiber: 4g; Protein: 47g; Sodium: 914mg.
Recipe and photograph courtesy of The Beef Checkoff.