BRAISED BEEF AND PASTA WITH ITALIAN MUSHROOM SAUCE

Braised Beef and Pasta with Italian Mushroom Sauce image

Provided by Linda Seide

Categories Beef

Time 2h

Number Of Ingredients 8

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

Steps:

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.