Makes 6 servings
|3/4||cup fat-free reduced-sodium beef broth or water, divided|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1||can (14-1/2 ounces) no-salted-added diced tomatoes, undrained|
|1/4||cup dry red wine|
|3/4||teaspoon dried oregano leaves|
|1/4||teaspoon dried thyme leaves|
|1/4||teaspoon black pepper|
|1||small well-trimmed beef brisket (about 1-1/4 pounds)|
|3||cups sliced mushrooms|
|3||cups halved and thinly sliced zucchini (about 1 pound)|
|3||cups cooked egg noodles|
- Heat 1/4 cup beef broth in Dutch oven. Add onion and garlic; cover and simmer 5 minutes.
- Stir in tomatoes with juice, remaining 1/2 cup beef broth, red wine, oregano, thyme and pepper. Bring to a boil. Reduce heat to low; add beef brisket. Cover and simmer 1-1/2 hours, basting occasionally with tomato mixture.
- Add mushrooms and zucchini; simmer, covered, 30 to 45 minutes or until beef is tender.
- Remove beef. Simmer vegetable mixture 5 to 10 minutes to thicken slightly. Cut beef across the grain into 12 thin slices. Serve 2 slices beef with 1/2 cup vegetable sauce and 1/2 cup noodles.
|Serving Size:||2 slices beef with 1/2 cup vegetable sauce and 1/2 cup cooked noodles|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
Check out more recipes for Italian