Straccetti               

 tags (edit): @Vogel @Try Soon! Beef Pasta Main Dish  

 

Northern Italian recipe with beef, mushrooms, onions and tomatoes over linguini.

Ingredients

1 cup Dry White Wine
2 tablespoon Worcestershire Sauce
2 tablespoon Dijon Mustard
1 ea 1 1/2 pou Flank Steak
1 ounce Linguine
2 tablespoon Olive Oil
1 ea large Vidalia Onion Cut Into Wedges
2 cups Portobello Mushrooms Sliced
4 cloves Garlic Chopped
2 cups Beef Stock
1 cup White Wine
1 tablespoon Italian Seasoning
to taste Salt & Pepper
2 ea Tomatoes Cut Into Wedges
2/3 cup Asiago Cheese Grated
 

Instructions
 In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank steak, and turn to coat evenly. Refrigerate, covered, for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large heavy skillet, heat olive oil over medium heat. Saute onion until soft and translucent. Stir in sliced mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes.

Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt, and pepper. Simmer for 10 minutes, add tomatoes, and cook until heated through but still firm, about 5 minutes.

Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.



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Yields: 4 Servings
    

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