Straccetti

I found this recipe online, at All Recipes. And tried it out recently, and success! My picky eaters devoured it!

Straccetti

1 cup dry white wine
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 (1/2- pound) beef flank steak
1 (12 ounce) package uncooked linguine pasta
2 tbsp olive oil
1 large Vidalia onion, cut into wedges
2 cups sliced portobello mushrooms
4 cloves garlic, chopped
2 cups beef stock
1 cup white wine
1 tbsp Italian-style seasoning
Salt and freshly ground pepper to taste
2 ripe tomatoes, cut into wedges
2/3 cup grated Asiago cheese (I used freshly grated Parmesan)

In a large shallow dish, combine 1 cup white wine, Worcestershire and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat had marinated, slice thinly across the grain, and return to marinade.

Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Add mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by a 1/3, about ten minutes. Remove beef from marinade, and stir into skillet. Pour 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for ten minutes, or until beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about five minutes.

Meanwhile, cook the pasta according to the package instructions.

Place the cooked pasta into a large serving bowl, and top with the sauce and the grated cheese.

Makes 4 servings.

Let me know if you try this recipe. I would love to hear your thoughts!