Stracchetti
Submitted by brianjwood on February 21, 2005 at 12:25 pm

DESCRIPTION
Stracchetti

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I somehow doubt this is true Italian, I picked up from one of my mailings, but it should be a good flavour for a change.
Cheers, Brian

Straccetti

Northern Italian recipe with beef, mushrooms, onions and tomatoes over
linguini.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Makes: 4 servings

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

Directions
In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, then add tomatoes, and cook until heated through but still firm, about 5 minutes. Place pasta into a large serving bowl, and top with sauce and grated
Asiago cheese.