Italian Beef & Pasta

Make it a Meal

Add these dishes to make a full meal:

Tuscan White Bean and Tuna Salad

Italian Cupboard Soup

Pears with Chocolate Maple Mousse

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath