Braised Beef And Fettuccine With Italian Mushroom Sauce Recipes

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ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS



Italian Braised Beef With Garlic and Mushrooms image

I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.

Provided by Irmgard

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
1 cup crushed tomatoes
1 cup dry red wine
2 tablespoons tomato paste
3 carrots, julienned
2 celery ribs, julienned
4 garlic cloves, slivered
4 teaspoons brown sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 lb boneless eye of round beef steak, trimmed of fat

Steps:

  • Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
  • With the fingers, scoop the mushrooms out of the liquid.
  • Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
  • Coarsely chop the mushrooms.
  • Preheat the oven to 350 degrees F.
  • Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
  • Bring to a boil over medium heat.
  • Add the meat to the pan and return to the boil.
  • Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
  • Slice the meat and serve with the vegetables and sauce.

Nutrition Facts : Calories 359.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 69.2, Sodium 750.1, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 24.1

BRAISED BEEF AND PASTA WITH ITALIAN MUSHROOM SAUCE



Braised Beef and Pasta with Italian Mushroom Sauce image

I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.

Provided by Linda Seide

Categories     Beef

Time 2h

Number Of Ingredients 8

1 1/2 lb boneless beef chuck or shoulder steaks
1/2 c parmesan reggiano, divided in half
4 c assorted sliced mushrooms, such as crimimi, shiitaki or oyster (i didn't have these on hand so i used button mushrooms)
1 medium onion, chopped
3 clove garlic, chopped
1 c dry red wine (you may use beef broth in its place)
1 jar(s) (26 ozs) fire-roasted tomato and garlic sauce or other pasta sauce
1 pkg (12 ozs) fresh fettuccine, cooked

Steps:

  • 1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
  • 2. 2. 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.
  • 3. 3. Add wine; cook and stir 3 minutes. Stir in marinara 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-tender.
  • 4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

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