Wednesday, September 01, 2010

Italian Beef and Pasta


1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs olive oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp dried Italian seasoning
1 can (14-1/2 ounces) Italian-style  tomatoes, undrained, broken up
1 can (13-3/4 to 14-1/2 ounces) 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 Tbs 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.

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