Related recipes: Beef,
Cheese, Chuck Roast, Italian,
Main Dishes, Mediterranean, Mushrooms, National Cattleman’s Beef Association, Pasta,
Tomatoes, Top Blade Steak
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 4 servings
Ingredients
1- 1/4 lbs boneless beef chuck steaks, cut 1/2 inch thick
1 Tbs vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tsp 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 lb small mushrooms, halved
4 oz uncooked mostaccioli (1-1/2 cups)
2 Tbs grated Parmesan cheese
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 531
Calories from Fat 202 (38%)
% Daily Value*
34%Total Fat 22g
32%Saturated
Fat 6.4g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 10.1g
30%Cholesterol 89mg
30%Sodium 713mg
29%Potassium 1016mg
12%Total
Carbohydrate 35g
12%Dietary
Fiber 3.1g
Sugars 8g
Sugar Alcohols 0g
91%Protein 45g