Italian Beef and Pasta
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
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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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