Recipes - Italian Beef and Pasta
Total preparation and cooking time: 2-1/4 hours
1-1/4 lbs. |
boneless beef chuck steaks, cut 1/2 inch thick* |
1 Tbsp. |
vegetable oil |
1 |
medium onion, chopped |
1 large clove |
garlic, minced |
1 tsp. |
dried Italian seasoning |
1 can (14-1/2 oz.) |
Italian-style stewed tomatoes, undrained, broken up |
| 1 can (13-3/4 to 14-1/2 oz.) |
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 Tbsp. |
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.
Makes 4 servings.
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