Wednesday, August 24, 2016

the mushroom steak stuff


  • Servings: 4
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 (16 ounce) package rigatoni pasta
  • 1/2 cup butter
  • 1 pound beef top sirloin, thinly sliced
  • 1 (6 ounce) package sliced fresh mushrooms
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon minced fresh ginger root
  • 1 pinch salt and pepper to taste
  • 2 tablespoons red
  • 1 tablespoon
  • 1 cup crumbled feta cheese
  • 2/3 cup heavy cream


    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain on a paper towel-lined plate and set aside. bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  • meanwhile, melt the butter in a large skillet over medium heat. add the sirloin strips, and cook until no longer pink, about 6 minutes. remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. pour in the red and , and bring to a simmer over medium-high heat. add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. the feta helps thicken the cream. the cream sauce is not a gravy, so it will not thicken like gravy. once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
  • bake in the preheated oven for 10 minutes until hot and bubbly. crumble the bacon overtop, and serve over the rigatoni pasta.

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