Beef Cacciatore
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 2 Hrs.
Prep Time: 15 Min.
Cook Time: 2 Hrs.
What you need:
* 2 lb. boneless beef chuck blade steak, cut 1-in. thick
* 4 tsp. vegetable or olive oil
* 1/4 tsp. salt
* 1 pkg. (12 oz.) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
* 2 c. prepared wine pasta sauce or marinara sauce
* 3/4 c. water
* 8 oz. button mushrooms, cut in half (cut into quarters if large)
* salt and pepper
* hot cooked pasta (optional)
* 4 tsp. vegetable or olive oil
* 1/4 tsp. salt
* 1 pkg. (12 oz.) frozen vegetable seasoning blend (such as onion, bell pepper, celery, parsley)
* 2 c. prepared wine pasta sauce or marinara sauce
* 3/4 c. water
* 8 oz. button mushrooms, cut in half (cut into quarters if large)
* salt and pepper
* hot cooked pasta (optional)
What to do:
1. Heat 2 tsp. oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 tsp. salt.
2. Heat remaining 2 tsp. oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 min. or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hrs. or until steak is fork-tender.
3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 min. or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.
* Cook's Tip: Three cups of a mixture of chopped onion, green bell pepper, celery and parsley may be substituted for frozen vegetable seasoning blend.
* Recipe Courtesy of The Beef Checkoff
2. Heat remaining 2 tsp. oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 min. or until vegetables are tender. Stir in pasta sauce and water. Return steak with juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hrs. or until steak is fork-tender.
3. Remove steak; keep warm. Add mushrooms to cooking liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 min. or until mushrooms are tender and sauce is thickened to desired consistency, stirring occasionally.
4. Meanwhile carve steak into thin strips. Add to sauce; cook until heated through. Season with salt and pepper, as desired. Serve over pasta, if desired.
* Cook's Tip: Three cups of a mixture of chopped onion, green bell pepper, celery and parsley may be substituted for frozen vegetable seasoning blend.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 510; Total Fat: 25g; Saturated Fat: 7g; Cholesterol: 135mg; Total Carbs: 24g; Fiber: 4g; Protein: 47g; Sodium: 914mg;