Beef Cacciatore
Nutrition
Calories: 101 kcalCarbohydrates: 11 gProtein: 4 gFat: 9 gSaturated Fat: 4 gCholesterol: 2 mgSodium: 454 mgFiber: 4 gSugar: 8 gVitamin A: 12.075 IUCalcium: 21 mgIron: 5 mg
Ingredients
- 2 lb boneless beef blade steak cut into 1-inch pieces
- 4 teaspoonvegetable oil
- ¼ teaspoon salt
- 1 12 oz package mixed vegetables for soup (such as onion, bell pepper, celery,parsley)
- 2 cup prepared red wine pasta sauce or marinara sauce
- ¾ cup water
- 8 oz button mushrooms cut in half (cut into quarters if large)
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 lb cooked egg noodle (optional)
Instructions
- 1. Heat 2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly. Remove steak from stockpot; season with 1/4 teaspoon salt.
- 2. Heat remaining 2 teaspoons oil in stockpot. Add vegetable seasoning blend; cook and stir 6 to 7 minutes 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 hours 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 minutes 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. Seasonwith 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.
- Photo and Recipe Courtesy of The Beef Checkoff