Braised Parmesan Beef & Italian Wild Mushroom Sauce Steaks

Ingredients

• 1 1/2 lbs. boneless beef chuck steaks, cut 1-inch thick
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup grated Parmesn cheese
• 4 cups (8 oz.) sliced mixed wild mushrooms, such as crimini, shiitake, oyster
• 1 medium onion, chopped
• 3 clove garlic, chopped
• 1 cup dry red wine or beef broth
• 1 jar (26 oz.) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
• 1 package (12 oz.) fresh fettuccine, cooked
• 1/4 cup grated Parmesan cheese

Instructions

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 2 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 Parmesan cheese. Pass remaining sauce.