Braised Beef and Fettuccine with Italian Mushroom Sauce recipe

4 servings

1 1/2 pounds boneless beef chuck steaks, cut 1 inch thick

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

4 cups sliced mixed wild 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 roasted tomato and garlic sauce or any prepared spaghetti sauce

1 (12 ounce) package fresh fettuccine, cooked

1/4 cup grated Parmesan cheese

Season steaks with salt and pepper.

Press 1/4 cup Parmesan cheese evenly onto steaks.

Spray large nonstick skillet with nonstick cooking spray.

Heat over medium-high heat until hot.

Place steaks in skillet; brown evenly.

Remove.

Spray same pan with cooking spray and 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.

Return steaks to skillet; bring to a boil.

Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.

Carve steaks into slices.

Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese.

Pass remaining sauce.