Pasta with Beef, Italian Style
Pasta with Beef, Italian Style
Serves: 4
Calorie: 531, Proteins: 45 g, Total Fat: 22 g, Fiber: 3.10 g, Sugar 8 g.


1 lbs lbs boneless beef chuck steaks, cut 1/2 inch thick 1 Tbs vegetable oil 1 each medium onion, chopped 1 clove clove garlic, minced 1 tsp dried Italian seasoning 1 can Italian-style stewed tomatoes, undrained, broken up, (14 1/2 oz. can) 1 can ready-to-serve beef broth(13-3/4 to 14-1/2 ounces) 1/4 cup dry red wine 1/2 lb small mushrooms, halved 4 oz uncooked mostaccioli (1-1/2 cups) 2 Tbs 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.

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