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Related recipes: Beef, Cheese, Chuck Roast, Fall, Italian, Main Dishes, Mediterranean, Mushrooms, National Cattlemans Beef Association, Pasta, Tomatoes, Top Blade Steak
Yield: 4 servings
1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp dried Italian seasoning
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/4 cup dry red wine
1/2 lb small mushrooms, halved
4 oz uncooked mostaccioli (1-1/2 cups)
2 Tbs 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
