Shelly's Recipe

BRAISED PARMESAN BEEF AND ITALIAN WILD MUSHROOM SAUCE

Category: Steaks - Beef

1 1/2 Lbs boneless beef chuck steaks, cut 1 inch thick
1/2 tsp salt
1/4 tsp pepper
1/4 C grated fresh Parmesan cheese

Season steaks with salt and pepper. Press 1/4 C Parmesan cheese evenly onto steaks. Spray large no-stick skillet with non-stick cooking spray. Heat over medium heat until hot. Place steaks in skillet; brown evenly. Remove, save pan to reuse.

4 C (8 oz) sliced mixed wild mushrooms (crimini, shiitake, oyster, etc.)
1 medium onion, chopped
3 cloves garlic, chopped
1 C dry red wine or beef broth
1 (26 oz) jar fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 (12 oz) pkg fresh fettuccine, cooked
1/4 C shredded fresh Parmesan cheese

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 2 1/2 hours, or until beef is fork-tender. Carve steaks into slices. Serve beef and 2 C sauce over pasta; sprinkle with 1/4 C Parmesan cheese. Pass remaining sauce. Serves 4.