My kids love pasta. A couple of them prefer mac & cheese, a couple of them would rather have spaghetti or lasagna. It doesn't really matter, if a dish has pasta my kids will eat it. Consequently, I am always on the look out for new pasta recipes. I like to find recipes that have the necessary kid-appeal, but also don't leave the adults feeling like they just ordered from the kids' menu.
This recipe combines yummy Italian flavors with tender beef and the kid-required pasta. In addition to serving this to my family, I have also prepared it for branding crews and overnight guests.
Italian Beef & Pasta calls for boneless beef chuck steaks, which are first browned and then cooked slowly on the stovetop. Absolutely delicious! Tender, juicy chunks of steak in every bite. I am getting hungry just thinking about this dish.
Italian Beef & Pastaadapated from Skinny Beef 1-1/4 pounds boneless beef chuck steaks, cut 1/2 inch thick1 tablespoon vegetable oil1 medium onion, chopped1 large clove garlic, minced1 teaspoon dried Italian seasoning 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained, chopped up 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 1/4 cup dry red wine 1/2 pound small mushrooms, halved 4 ounces uncooked mostaccioli (1-1/2 cups) (or whatever small tubular pasta you have on hand)2 tablespoons fresh Parmesan cheese, grated 1. 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. 2. 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. 3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.
Enjoy!
479f9f60-bf8f-4ae4-9658-c98c9251ab10|1|5.0