This is a recipe from northern Italy where beef is marinated, sauteed and served over linguine. Very nice!
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!!!!!!!!!! - 11 Nov 2001 (Review from Allrecipes USA and Canada)
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! - 24 Mar 2002 (Review from Allrecipes USA and Canada)
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. - 30 Dec 2001 (Review from Allrecipes USA and Canada)