Braised Beef And Fettuccine With Italian Mushroom Sauce Recipes

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BRAISED BEEF AND MUSHROOMS IN CABERNET SAUCE



Braised Beef and Mushrooms in Cabernet Sauce image

Provided by Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

2 lbs. boneless chuck roast or stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 Tbsp. olive oil
2 medium onions, cut into wedges
1 package (10 oz.) mushrooms, quartered
2 large carrots, sliced
1 clove garlic, finely chopped
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1/2 cup water

Steps:

  • Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
  • Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
  • Cost per recipe*: $14.76.
  • Cost per serving*: $1.85.
  • *Based on average retail prices at national supermarkets.

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC



Oven-Braised Beef with Tomato Sauce and Garlic image

Categories     Beef     Garlic     Tomato     Braise     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

1 (28-oz) can whole tomatoes, including juice
1 (3- to 31/2-lb) boneless chuck roast
1 head garlic, separated into cloves (unpeeled)
Accompaniment: orzo

Steps:

  • Preheat oven to 300°.
  • Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  • Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES



Italian Braised Beef with Root Vegetables image

My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.

Provided by Michael Symon : Food Network

Time 12h

Yield 8 to 10 servings

Number Of Ingredients 23

1/4 cup olive oil
1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 pounds rump roast
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 carrot, cut into 1-inch chunks
1 small celery root, peeled and cut into 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, smashed
1 cup red wine
2 cups Yia Yia's Sunday Sauce
2 bay leaves, preferably fresh
1 1/2 pounds dried rigatoni, for serving

Steps:

  • For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
  • For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

ITALIAN BRAISED BEEF



Italian Braised Beef image

Make and share this Italian Braised Beef recipe from Food.com.

Provided by Dee514

Categories     Meat

Time 6h20m

Yield 2 7/8 lbs of meat, 8 serving(s)

Number Of Ingredients 13

1 (3 lb) beef chuck roast
1 (32 ounce) container no-salt-added beef stock
1 (32 ounce) can diced tomatoes (plain)
2 green bell peppers, seeded and sliced
2 red bell peppers, seeded and sliced
1 large sweet onion, quartered
2 tablespoons fresh garlic, chopped
1 teaspoon extra virgin olive oil
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon granulated garlic (do NOT sub garlic salt)
2 bay leaves
salt and pepper

Steps:

  • Preheat oven to 275°F.
  • Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top.
  • Remove roast from pan and add all other ingredients.
  • Stir and bring to a simmer.
  • Return roast to pan, cover with lid and place in preheated oven.
  • Cook for 6-8 hours or until meat starts to fall apart.
  • Strain juice from pan and shred beef and peppers.
  • Move reserved juice to another sauce pan bring to boil and reduce by half.
  • Add reduced sauce to beef and peppers and serve.
  • Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll.

Nutrition Facts : Calories 299.7, Fat 11.6, SaturatedFat 4.9, Cholesterol 112.3, Sodium 568.9, Carbohydrate 11.2, Fiber 3, Sugar 5.8, Protein 39.2

BRAISED BEEF AND MUSHROOMS



Braised Beef and Mushrooms image

Knowing folks on restricted diets need to please their taste buds, too, our home economists came up with this flavorful treatment for beef. Bits of vegetables in a hearty wine-flavored sauce make the meat moist and delicious. Even without salt, it's a mouthwatering choice for dinner!

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 4 servings.

Number Of Ingredients 16

1-1/2 pounds boneless beef chuck roast, cut into 3/4-inch cubes
1 tablespoon olive oil
1 cup finely chopped turnip
1/2 finely chopped onion
3 cups sliced fresh mushrooms
6 garlic cloves, minced
1-3/4 cups red wine vinegar
1-1/4 cups water
1/4 cup tomato paste
3 teaspoons sodium-free beef bouillon granules
2 teaspoons prepared horseradish
1-1/2 teaspoons dried tarragon
1/4 teaspoon pepper
4 teaspoons cornstarch
2 tablespoons cold water
Hot cooked noodles, optional

Steps:

  • In a large nonstick saucepan, brown meat in oil; drain. Remove meat from pan; set aside. In same pan, cook turnip and onion for 3 minutes or until lightly browned. Stir in mushrooms and garlic; cook and stir for 3-4 minutes or until turnips are tender., In a small bowl, combine the wine or broth, water, tomato paste, bouillon granules, horseradish, tarragon and pepper until smooth. Gradually stir into skillet. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for about 1-1/4 hours or until meat is tender. Uncover; simmer 15 minutes longer., In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

Nutrition Facts : Calories 298 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

ITALIAN BRAISED BEEF WITH GARLIC AND MUSHROOMS



Italian Braised Beef With Garlic and Mushrooms image

I found this recipe a couple of weeks back in Metro News, a free newspaper published daily in Toronto. It was ideal for using up a cup of crushed tomatoes that I had in the freezer, left over from another recipe. The sauce is delicious. Because of the small amount of meat called for in the recipe, I would suggest doing as I did and using eye of the round steaks, which I sliced thinly after the dish finished cooking.

Provided by Irmgard

Categories     < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
1 cup crushed tomatoes
1 cup dry red wine
2 tablespoons tomato paste
3 carrots, julienned
2 celery ribs, julienned
4 garlic cloves, slivered
4 teaspoons brown sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 lb boneless eye of round beef steak, trimmed of fat

Steps:

  • Combine the mushrooms and boiling water in a small bowl and let stand for 20 minutes.
  • With the fingers, scoop the mushrooms out of the liquid.
  • Strain the mushroom soaking liquid through a fine-meshed sieve and set aside.
  • Coarsely chop the mushrooms.
  • Preheat the oven to 350 degrees F.
  • Combine the mushrooms, soaking liquid, tomatoes, wine, tomato paste, carrots, celery, garlic, brown sugar, oregano, salt and pepper in a Dutch oven or flameproof casserole.
  • Bring to a boil over medium heat.
  • Add the meat to the pan and return to the boil.
  • Cover, place in the oven, and bake until the meat is tender, about 1-1/2 hours.
  • Slice the meat and serve with the vegetables and sauce.

Nutrition Facts : Calories 359.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 69.2, Sodium 750.1, Carbohydrate 17.9, Fiber 3.1, Sugar 10.7, Protein 24.1

BRAISED BEEF AND FETTUCCINE WITH ITALIAN MUSHROOM SAUCE



Braised Beef and Fettuccine with Italian Mushroom Sauce image

Margaret Bavaro of New Jersey's braised steaks are served over pasta with a rich red sauce. This recipe was a winner in the 2003 National Beef Cook-Off for One Dish Meals.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 1h45m

Yield 4

Number Of Ingredients 11

1 ½ pounds boneless beef chuck steaks, cut 1 inch thick
½ teaspoon salt
¼ teaspoon pepper
¼ cup grated Parmesan cheese
4 cups sliced mixed wild mushrooms such as crimini, shiitake, oyster
1 medium onion, chopped
3 cloves garlic, chopped
1 cup dry red wine or beef broth
1 (26 ounce) jar fire roasted tomato and garlic sauce or any prepared spaghetti sauce
1 (12 ounce) package fresh fettuccine, cooked
¼ cup grated Parmesan cheese

Steps:

  • 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 Facts : Calories 939.3 calories, Carbohydrate 79.5 g, Cholesterol 194.5 mg, Fat 40.2 g, Fiber 10.7 g, Protein 50.7 g, SaturatedFat 15.6 g, Sodium 1320.8 mg, Sugar 17.7 g

ITALIAN BEEF WITH MUSHROOMS



Italian Beef With Mushrooms image

My husband, who is a mushroom lover, always smiles when I make this dish.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
1/3 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup spaghetti sauce
2 tablespoons water
2 tablespoons dry red wine or beef broth
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1 cup cubed cooked roast beef
Hot cooked noodles or mashed potatoes

Steps:

  • In a saucepan, saute mushrooms in butter for 3 minutes. Add green onions and garlic; saute 2 minutes longer. Stir in the spaghetti sauce, water, wine or broth, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Stir in beef. Cover and simmer 10 minutes longer or until meat is heated through. Serve over noodles.

Nutrition Facts : Calories 327 calories, Fat 17g fat (9g saturated fat), Cholesterol 96mg cholesterol, Sodium 576mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

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From deliciousbydesign.net


BRAISED ITALIAN BEEF RAGU WITH SPAGHETTI | NAPOLINA
Bring to the boil, then add the Napolina Chopped Tomatoes and beef stock. Season with salt and freshly ground black pepper, then add the rosemary and thyme. Bring the ragu to a gentle simmer and cook for 2-3 mins. Put the lid on the ragu, then cook in the oven for 4 hrs. Stir the ragu after 2½ hrs, then return to the oven.
From bbcgoodfood.com


BRAISED BEEF AND TORTELLONI - A FAMILY FEAST®
2018-01-22 Cover and place in the oven for two hours, untouched. While the beef is braising, in a large skillet, add 2 tablespoons of the reserved beef fat and once hot, add the mushrooms. Sauté for 5-6 minutes or until tender. Add the tomatoes, cook for one minute then add the balsamic vinegar. Cook for one more minute and remove from heat.
From afamilyfeast.com


BRAISED BEEF WITH RED WINE PASTA RECIPE | LEITE'S CULINARIA
2014-02-03 Directions. Preheat the oven to 300°F (150°C). Season the meat with salt and pepper. In a large Dutch oven, warm the olive oil over medium-high heat. Add the meat and sear, turning once, until browned, about 5 minutes per side. Transfer the meat to a plate.
From leitesculinaria.com


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Top Asked Questions

What is braised beef Ragu with fettuccine?
I give you Braised Beef Ragu with Fettuccine for when you need a comforting and delicious dish. This slow braised, fall-apart-tender beef is cooked in a rich tomato and veggie sauce served over a bed of al dente fettuccine. It’s been an extremely cold month, snowing and dreary which always gets me in the mood to cook up some comfort food.
How do you cook beef and mushrooms together?
Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute.
How long do you cook mushrooms while beef is braising?
While the beef is braising, in a large skillet, add 2 tablespoons of the reserved beef fat and once hot, add the mushrooms. Sauté for 5-6 minutes or until tender.
What to do with braised beef with red wine pasta?
This braised beef with red wine pasta is versatile. You can use oxtails, short ribs, or stew meat to make the ragú. And the homemade red wine pasta? You have to experience it to truly understand its loveliness…though you could swap in store-bought pasta instead. The beef ragu is even better the next day.

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