This recipe for Chianti-Braised Australian Beef and Wild Mushrooms on Fettuccini is perfect for the wholesale beef you purchase from our providers.
1 pound Australian beef strip loin, rib eye or tenderloin
2 tablespoons flour
2 cloves garlic, crushed
2 tablespoons olive oil
1 white onion, diced
1 cup wild mushrooms, sliced
½ cup Chianti or preferred red wine
1 tablespoon balsamic vinegar
1 pound fettuccini
coarse salt and freshly ground pepper
Trim beef and dice into ½ inch pieces. Place in bowl and toss with salt, pepper, flour, and garlic. Allow meat to sit 10 minutes.
Cook fettuccini according to directions on packet. Drain well, toss with a little olive oil and set aside.
While fettuccini is cooking, heat 1 tablespoon of oil in large pan and sear beef on medium high heat 1-2 minutes or until browned. Remove from pan.
Add remaining oil and sauté onion and mushrooms 1 minute. Return meat to the pan with Chianti and balsamic vinegar and bring to a boil. Simmer 8-10 minutes or until beef is tender. Add the pasta to the pan and toss to coat.
Enjoy with a glass of sake or Pinot.