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BRAISED PARMESAN BEEF & ITALIAN WILD MUSHROOM SAUCE
Margaret Bavaro, NJ
Total preparation and cooking time: 1-3/4 hours ยท Makes 4 servings
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1-1/2
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pounds boneless beef chuck steaks, cut 1 inch thick
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1/2
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teaspoon salt
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1/4
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teaspoon pepper
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1/4
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cup grated Parmesan cheese
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4
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cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
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1
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medium onion, chopped
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3
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cloves garlic, chopped
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1
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cup dry red wine or beef broth
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1
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jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti
sauce
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1
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package (12 ounces) fresh fettuccine, cooked
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1/4
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cup grated Parmesan cheese
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1. 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. 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. Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle
with 1/4 cup cheese. Pass remaining sauce.
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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.
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