- 1 1/2 pounds boneless beef chuck steaks, cut 1 inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 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
- 1/4 cup grated Parmesan cheese
- 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.