Braised Beef and Pasta with Italian Mushroom Sauce

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 1/2 pounds boneless beef chuck or shoulder steaks, cut 1-inch thick
1/4 cup freshly grated Parmesan cheese
4 cups (8 ounces) sliced assorted mushrooms, such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 (26-ounce) jar fire to roasted tomato and garlic sauce or other pasta sauce
1 (12-ounce) package fresh fettuccine, cooked
1/4 cup freshly grated Parmesan cheese

Cooking Directions:

1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks.
2. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
3. Spray skillet with cooking spray again; 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. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1 1/4 to 1 1/2 hours or until beef is fork to tender.
4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

Makes 4 servings.

Recipe and photograph courtesy of The Beef Checkoff.