italian beef & pasta
- 1 1/4 pound boneless beef chuck steaks, cut 1/2 inch thick
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 can (14-1/2 oz) Italian style stewed tomatoes, undrained, broken up
- 1 can (14 to 14 1/2 oz) ready-to-serve beef broth
- 1/3 cup dry red wine
- 1/2 pound small mushrooms, halved
- 4 ounces uncooked mostaccioli (1-1/2 cups)
- 2 tablespoons grated Parmesan cheese
Cut beef steaks into 1-inch pieces. Heat oil in stockpot over medium heat until hot. Brown beef, half at a time; remove. Pour off drippings.
Add onion, garlic and Italian seasoning to stockpot; 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.
Cook's Tip: To prepare recipe in a 3-1/2 quart slow cooker, omit oil and beef broth; increase wine to 1/2 cup and add 1 teaspoon salt. Combine all ingredients except mostaccioli and cheese. Cover and cook on LOW 8-1/2 hours or on HIGH 5-1/2 hours. Stir in pasta. Cover and cook on HIGH 30 minutes or until beef and pasta are fork-tender. Stir in cheese.
Nutrition information per serving: 368 calories; 11 g fat (3 g saturated fat; 4 g monounsaturated fat); 77 mg cholesterol; 708 mg sodium; 33 g carbohydrate; 2.8 g fiber; 32 g protein; 6.2 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 5.0 mg iron; 29.7 mcg selenium; 7.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc, and a good source of fiber and vitamin B6.
Nutrition information per serving (made in the slow cooker): 371 calories; 9 g fat(3 g saturated fat; 4 g monounsaturated fat); 86 mg cholesterol; 899 mg sodium; 34 g carbohydrate; 3.1 g fiber; 33 g protein; 6.5 mg niacin; 0.3 mg vitamin B6; 2.7 mcg vitamin B12; 5.3 mg iron; 31.1 mcg selenium; 7.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB12, iron, selenium and zinc; and a good source of fiber and vitaminB6.