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Recipe: braised beef & fettuccine with Italian mushroom sauce

braised beef & fettuccine with Italian mushroom sauce recipe image
Braised beef & fettuccine with italian mushroom sauce serving suggestion

braised beef & fettuccine with Italian mushroom sauce


  • 1 1/2 pounds beef Chuck Steaks, cut 1 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 4 cup (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
  • 1 medium onion chipped
  • 3 large cloves garlic, chopped
  • 1 cup dry red wine or beef broth
  • 1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
  • 1 package (12 ounces) fresh fettuccine, cooked
  • 1/4 cup grated Parmesan cheese


Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.

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 1-1/2 hours or until beef is fork-tender.

Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Nutrition information per serving: 412 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 114 mg cholesterol; 991 mg sodium; 23 g carbohydrate; 4.2 g fiber; 42 g protein; 6.4 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 6.7 mg iron; 54.4 mcg selenium; 10.1 mg zinc; 21.3 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.