Constance
Master Chef
I found this recipe the other day when I was trying decide what to do with some steak I'd had in the freezer for a while. I haven't tried it yet, but it sounds good. What kind of wine should I use?
Braised Parmesan Beef & Italian Wild Mushroom Sauce
Makes 4 servings.
Ingredients: 1-1/2 pounds boneless beef chuck steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese
Instructions:
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.
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.
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.
Braised Parmesan Beef & Italian Wild Mushroom Sauce
Makes 4 servings.
Ingredients: 1-1/2 pounds boneless beef chuck steaks, cut 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 package (12 ounces) fresh fettuccine, cooked
1/4 cup grated Parmesan cheese
Instructions:
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.
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.
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.
Barbara
