Braised Beef and Pasta with Italian Mushroom Sauce

Linda Seide


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.

pinch tips: How to Use a Meat Thermometer





30 Min


1 Hr 30 Min


Stove Top


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. 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. 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. 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. 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