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Italian Braised Parmesan Beef with Wild Mushroom Sauce (Diabetic)


Published: Friday, November 29, 2019

1½ lbs. beef chuck steaks, cut 1" thick

½ tsp. salt

¼ tsp. pepper

¼ c. grated Parmesan cheese

4 c. (8 oz.) sliced mixed wild mushrooms such as crimini, shiitake, oyster

1 medium onion, chopped

3 cloves garlic, chopped

1 c. dry red wine or beef broth

26 oz. jar fire roasted tomato and garlic sauce, or any prepared spaghetti sauce

12 oz. pkg. fresh fettuccine, cooked

¼ c. grated Parmesan cheese

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; brown evenly. Remove.

Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4-5 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 1¼ to 1¾ hours or until beef is fork-tender.

Carve steaks into slices. Serve beef and 2 c. sauce over pasta; sprinkle with ¼ c. cheese. Pass remaining sauce. —4 servings.

• Exchange (per serving): 412 calories, 12 g fat, 4 g saturated fat, 42 g protein, 23 g carbohydrate, 114 mg cholesterol, 991 mg sodium.

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