Chianti-Braised Australian Beef & Wild Mushrooms on Fettuccine
The savory flavors of Australian beef, wild mushrooms and red wine combine for a hearty pasta sauce. Perfect for your next dinner party, this fettuccini cooks quickly but tastes like you've been developing the flavor for hours.
| Serving Size | 4 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 20 mins. |
Ingredients
- 1 pound Australian beef strip loin, ribeye or tenderloin
- 2 tablespoons flour
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 cup wild mushrooms, sliced
- 1/2 cup Chianti or preferred red wine
- 1 tablespoon balsamic vinegar
- 1 pound fettuccine
- Coarse salt and freshly ground pepper�
Preparation
- Trim beef and dice into 1/2� pieces. Place in bowl and toss with salt, pepper, flour and garlic. Allow meat to sit 10 minutes.
- Cook fettuccine according to directions on packet. Drain well, toss with a little olive oil and set aside.
- While fettuccine is cooking, heat 1 tablespoon of oil in large pan and sear beef on medium high heat 1 to 2 minutes or until browned. Remove from pan.
- Add remaining oil and saut� onion and mushrooms for 1 minute.
- Return meat to the pan with Chianti and balsamic vinegar and bring to a boil. Simmer 8 to 10 minutes or until beef is tender.
- Add the pasta to the pan and toss to coat until heated through.
Chianti-Braised Australian Beef & Wild Mushrooms on Fettuccine
The savory flavors of Australian beef, wild mushrooms and red wine combine for a hearty pasta sauce. Perfect for your next dinner party, this fettuccini cooks quickly but tastes like you've been developing the flavor for hours.
4
Prep: 10 mins.
Cook: 20 mins.
Preparation
- Trim beef and dice into 1/2� pieces. Place in bowl and toss with salt, pepper, flour and garlic. Allow meat to sit 10 minutes.
- Cook fettuccine according to directions on packet. Drain well, toss with a little olive oil and set aside.
- While fettuccine is cooking, heat 1 tablespoon of oil in large pan and sear beef on medium high heat 1 to 2 minutes or until browned. Remove from pan.
- Add remaining oil and saut� onion and mushrooms for 1 minute.
- Return meat to the pan with Chianti and balsamic vinegar and bring to a boil. Simmer 8 to 10 minutes or until beef is tender.
- Add the pasta to the pan and toss to coat until heated through.
Ingredients
- 1 pound Australian beef strip loin, ribeye or tenderloin
- 2 tablespoons flour
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 cup wild mushrooms, sliced
- 1/2 cup Chianti or preferred red wine
- 1 tablespoon balsamic vinegar
- 1 pound fettuccine
- Coarse salt and freshly ground pepper�
