Braised Beef and Pasta with Italian Mushroom Sauce

Linda Seide

By
@SeasideTV

I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 1/2 lb
boneless beef chuck or shoulder steaks
1/2 c
parmesan reggiano, divided in half
4 c
assorted sliced mushrooms, such as crimimi, shiitaki or oyster (i didn't have these on hand so i used button mushrooms)
1 medium
onion, chopped
3 clove
garlic, chopped
1 c
dry red wine (you may use beef broth in its place)
1 jar(s)
(26 ozs) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg
(12 ozs) fresh fettuccine, cooked

Directions Step-By-Step

1
1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
2
2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
3
3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
4
4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian