The Farmer's Exchange Online Home
Friday, July 3, 2020
Michiana's Popular Farm Paper Since 1926
Click here to start your trial subscription!

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.

Return to Top of Page