Beef and Mushroom Pasta
Beef and mushrooms with a white cream sauce. Great over egg noodles
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Serves 4
Cook Time: 20 Minutes
Serves 4
Ingredients:
6 ounce
Pasta, uncooked
1 pint
Heavy Cream
1 1/2 cup
Grated Parmesan cheese
1 lb
Beef, preferably round steak
1/2 cup
Mushrooms
1/2 tbsp
Rosemary
Directions:
- Start a large pot of water to a boil.
- Cut beef into bite-sized chunks (1/4 - 1/2 inch cubes).
- Slice the mushrooms into the thinnest slices you are comfortable with.
- Add mushrooms, salt and oil to a large pan over medium-high heat.
- About now the water should be at a boil. Lower heat, add pasta and stir occasionally.
- Toss mushrooms until they start to brown. Add in sliced beef and rosemary, continue to toss occasionally.
- When beef if cooked through, reduce heat to low and add cream and cheese. Stir occasionally and leave at a simmer until the pasta is ready.
- When the noodles are ready, strain them. Add immediately back into the pan with your sauce and toss to coat.
- Remove from heat and serve.