This recipe for Italian beef and pasta is from Beef and Your Good Health produced by California Beef Council in 2004.
1 1/4 pounds boneless beef chuck steaks, cut 1/2 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 teaspoon dried Italian seasoning
1 can (14 1/2 ounces) Italian-style stewed 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 pound small mushrooms, halved
4 ounces uncooked mostaccioli or penne (1 1/2 cups)
2 tablespoons 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, beef 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 pasta; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.
Makes 4 servings. Total preparation and cooking time is 2 hours, 15 minutes.
The Link LonkAugust 26, 2020 at 01:50AM
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CattleWomen’s Corner: Italian beef and pasta recipe offered - Red Bluff Daily News
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