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RECIPIES |
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| Italian Beef & Pasta |
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ITALIAN BEEF & PASTA - 2-1/4 hours 1-1/4 lb boneless beef chuck or shoulder steaks, cut 1/2" 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 (14 to 14-1/2 oz) beef broth 1/4 cup dry red wine 1/2 lb small mushrooms, halved 4 oz uncooked mostaccioli pasta (1-1/2 cups) 2 Tbsp grated Parmesan cheese 1. Cut beef steaks into 1" pieces. Heat oil in stockpot over medium heat until hot. Brown beef, 1/2 at a time. Remove beef. Pour off drippings. 2. Add onion, garlic and seasoning to pot; 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. 3. Add mushrooms and pasta; cook, covered, 20 minutes. Uncover pot; cook 10 minutes or until pasta is tender. Stir in cheese. 4 servings |
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