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Straccetti

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

1 h servings 820 cals
Original recipe yields 4 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 820 calories; 26.8 g fat; 83.3 g carbohydrates; 40.5 g protein; 69 mg cholesterol; 605 mg sodium. Full nutrition

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Reviews

Read all reviews 36
  1. 47 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 overpowerin...

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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 t...

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 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 g...

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 vine...

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!

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 overpowerin...

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

I've been making this recipe for about five years now- it's one of our favorites. The sauce is thin- and is absorbed wonderfully into fresh pasta. It's a light dish, so if you're looking for a...

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.