Tender chunks of beef in a luscious mushroom sauce and served over a bed of buttery Pappardelle pasta.
Prep time: 10 mins ■ Cook Time: 1 hour ■ Makes: 4 servings
INGREDIENTS
- 9 oz. pappardelle pasta (or you can substitute with fettuccine or egg noodles)
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 2 tablespoons butter, divided
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium beef broth
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3 fresh thyme sprigs
- 1½ oz freshly grated Parmesan cheese
DIRECTIONS
- Cook pappardelle pasta according to package directions; drain and keep warm.
- Wipe mushrooms with a damp cloth and cut into slices.
- Heat a large skillet over medium-high heat and coat the pan with cooking spray. Add the beef and brown all over, stirring regularly. Remove beef from the skillet and cover to keep warm.
- In the same skillet, melt the butter over medium-high heat. Add the chopped shallots and mushroom slices, and sauté for 4 minutes. Add garlic and sauté for 30 seconds. Stir in the Worcestershire sauce. Add the flour and cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes. Return beef to pan; cook 30-45 minutes or until the sauce has thickened and the meat is tender. Discard thyme sprigs.
- Add the cooked, drained pasta, 1 Tbsp softened butter and half of the grated parmesan to the beef and mushroom mixture, stirring well until the pasta is coated in the sauce and the butter has melted.
- Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Sprinkle each serving with the remaining Parmesan cheese.
Please follow and like us:
