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Braised Beef & Fettuccine with Italian-Mushroom Sauce Braised Beef & Fettuccine with Italian-Mushroom Sauce


1 ½ pounds boneless chuck steaks, cut 1-inch thick
½ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese
4 cups (8 ounces) mixed wild mushrooms such as crimini, shiitake and oyster, sliced
1 medium onion, chopped
3 garlic cloves, 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
¼ cup grated Parmesan cheese


1. Season steaks with salt and pepper. Press ¼ 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, and brown evenly. Remove beef from skillet. 2. Spray same pan with cooking spray, and heat over medium heat until hot. Add mushrooms, onions and garlic. Cook 4 to 5 minutes or until tender, stirring constantly. Add wine, and cook 3 minutes, stirring constantly. Stir in sauce. Return steaks to skillet and bring to a boil. Reduce heat. Cover tightly, and simmer 1 ¼ to 1 ½ hours or until beef is fork-tender. 3. Carve steaks into slices. Serve beef and 2 cups sauce over pasta. Sprinkle with ¼ cup cheese. Pass remaining sauce.