sandi-in-hawaii
Well-known member
Made this for dinner tonite, and it was yummy! I made sure the meat was really soft and tender, for hubby who has a toothache tonite smileys/frown.gif
The yield makes 4 small servings, or will three hearty eaters. I'm going to double this recipe the next time, so that I have enough for leftovers smileys/smile.gif
Didn't have mostaccioli (don't even know what that is!), so I used a combination of bow ties, and little egg noodles.
I omitted the red wine, since I didn't have it, and used chicken broth instead of beef broth (didn't have that either).
Italian Beef and Pasta (using chuck steak)
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 (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, 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
Source: Cattlemen's Beef Board
http://www.recipelink.com/mf/31/26115
The yield makes 4 small servings, or will three hearty eaters. I'm going to double this recipe the next time, so that I have enough for leftovers smileys/smile.gif
Didn't have mostaccioli (don't even know what that is!), so I used a combination of bow ties, and little egg noodles.
I omitted the red wine, since I didn't have it, and used chicken broth instead of beef broth (didn't have that either).
Italian Beef and Pasta (using chuck steak)
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 (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, 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
Source: Cattlemen's Beef Board
http://www.recipelink.com/mf/31/26115