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Braised Parmesan Beef and Italian Wild Mushroom Sauce byJo Wolf

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  • Braised Parmesan Beef and Italian Wild Mushroom Sauce byJo Wolf

    Jo Wolf - Posted January 25, 2004 01:13 PM

    Braised Parmesan Beef and Italian Wild Mushroom Sauce

    (Finalist in the "One Dish Meals" category, 2003 National Beef Cook-Off)

    1 1/2 Lbs boneless beef chuck steaks, cut 1 inch thick
    1/2 tsp salt
    1/4 tsp pepper
    1/4 C grated fresh Parmesan cheese
    Season steaks with salt and pepper. Press 1/4 C Parmesan cheese evenly onto steaks. Spray large no-stick skillet with non-stick cooki spray. Heat over medium heat until hot. Place steaks in skillet; brown evenly. Remove, save pan to reuse.

    4 C (8 oz) sliced mixed wild mushrooms (crimini, shiitake, oyster, etc.)
    1 medium onion, chopped
    3 cloves garlic, chopped
    1 C dry red wine or beef broth
    1 (26 oz) jar fire roasted tomato and garlic sauce or any prepared spaghetti sauce
    1 (12 oz) pkg fresh fettucine, cooked
    1/4 C shredded fresh Parmesan cheese

    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 2 1/2 hours, or until beef is fork-tender. Carve steaks into slices. erve beef and 2 C sauce over pasta; sprinkle with !/4 C Parmesan cheese. Pass remaining sauce. Serves 4.
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