Straccetti Recipe - Allrecipes.com
Straccetti Recipe
  • READY IN 1 hr

Straccetti

Recipe by  

"Northern Italian recipe with beef and vegetables over linguini."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. 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, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
  4. Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

Well, I had everything on hand, so decided to make this MOST delicious dish, let me say, it was awesome!!!! Husband is picky, and he LOVED it too! I used skirt steak, also used the marinade in the sauce, and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair, x-tra cheese is a must always, but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!!

 
Most Helpful Critical Review
Mar 08, 2010

Edible, but won't make again. Followed the recipe almost exactly (omitted the tomatoes, added a shallot and a few more spices at the end). Very one-dimensional in flavor. The wine is overpowering in the meat; perhaps rubbing it with a mixture of the mustard, W. sauce, Italian seasoning, and lemon juice would have been better as a marinade. I found myself scrambling at the end to add some seasonings to save the dish from complete boredom. Luckily, the Asiago helped a lot, but the recipe shouldn't have relied on the cheese to "make" it.

 

46 Ratings

Dec 23, 2003

Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!

 
Apr 09, 2003

The recipe tasted great, smelled great and me look like the chef I never tried to be, To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine.

 
Dec 27, 2003

I thought this recipe was very easy and flavorful. I was afraid of the recipe list because I thought it would be a budget buster, but it turned out to be not so bad. I added some balsamic vinegar when I added mushrooms, which I think improves the flavor. I would definitely try to thicken the sauce next time though, perhaps with some cornstarch. I used strip steaks, I would double the amount of meat called for if you're feeding a family, but the marinade was great and the meat was tender. The whole dish was very unique and certainly worth my while.

 
Dec 23, 2003

I used this recipe as a base for a pasta dish. Instead of the flank steak, I cooked sweet sausage in olive oil, then tossed in mushrooms, onions, garlic then followed along. It came out great!

 
Apr 09, 2003

this recipe was absolutely delicious! I made it for my co-workers and it was a hit!!!

 
Dec 27, 2003

I thought this was O.K. The redeeming part was the asiago cheese at the end. Too watery. Just not all that fabulous though my husband loved the flavor. Won't make again.

 

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Nutrition

  • Calories
  • 820 kcal
  • 41%
  • Carbohydrates
  • 83.3 g
  • 27%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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