EASY BEEF AND MUSHROOM PASTA

Imagine the savory aroma of tender beef mingling with earthy mushrooms, all clinging to perfectly cooked pasta in a luscious, creamy sauce – that’s exactly what awaits you with this Beef And Mushroom Pasta recipe, and I promise it’s easier to make than you think!

Ingredients

For the Beef:

• 1 pound beef sirloin or stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Mushroom Sauce:

• 2 tablespoons olive oil
• 1 pound cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine (optional, but highly recommended!)
• 1 cup beef broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 tablespoons chopped fresh parsley, for garnish

For the Pasta:

• 1 pound pasta (fettuccine, penne, or your favorite shape)
• Salt, for pasta water

Let’s Talk Beef: Picking the Right Cut

Okay, friend, let’s get real about the beef. You might be tempted to grab the cheapest cut, but trust me, spending a little extra here makes ALL the difference. Sirloin is my go-to because it’s flavorful and relatively tender. Stew meat works too, especially if you’re okay with a slightly longer cooking time for extra tenderness. Just be sure to trim any excess fat! A little fat is flavor, but too much… well, nobody wants chewy bits in their Beef And Mushroom Pasta.

The Magic of Mushrooms: Choosing and Prepping

Mushrooms are the unsung heroes of this dish. Cremini mushrooms (also known as baby bellas) are my favorite because they have a richer, earthier flavor than white button mushrooms. You can also use a mix of different mushrooms for an even more complex flavor – think shiitake, oyster, or even a few dried porcini (rehydrated, of course!). Don’t wash your mushrooms! They’ll absorb water like a sponge. Instead, gently wipe them clean with a damp paper towel. And slice them evenly, so they cook at the same rate.

Step-by-Step Instructions

Getting Started: Prep is Key

1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, prepare the beef: In a bowl, toss the beef pieces with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
3. Slice the mushrooms, chop the onion, mince the garlic, and measure out all your other ingredients. Having everything ready to go makes the cooking process so much smoother!

Cooking the Beef: Sear to Perfection

1. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the beef in a single layer (don’t overcrowd the pan!). Sear for 2-3 minutes per side, until nicely browned. This step is crucial for developing flavor! You might need to do this in batches.
3. Remove the beef from the skillet and set aside.

Building the Mushroom Sauce: The Heart of the Dish

1. Add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Don’t rush this step – the browning is where the flavor comes from!
4. If using, pour in the dry red wine and scrape up any browned bits from the bottom of the skillet (this is called deglazing, and it adds SO much flavor!). Let the wine simmer for a few minutes, until it’s reduced by half.
5. In a small bowl, whisk together the beef broth and all-purpose flour until smooth. This will prevent lumps in your sauce.
6. Pour the beef broth mixture into the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 2-3 minutes.
7. Stir in the heavy cream, dried thyme, salt, and pepper. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together.

Pasta Time: Cook it Right!

1. While the sauce is simmering, cook the pasta according to package directions until al dente. Remember to salt your pasta water generously – it should taste like the sea!
2. Reserve about 1 cup of the pasta water before draining the pasta. You might need it to adjust the consistency of the sauce.
3. Drain the pasta and add it directly to the skillet with the mushroom sauce.

Bringing it All Together: The Grand Finale

1. Add the seared beef back to the skillet with the pasta and sauce. Toss everything together until the pasta is well coated.
2. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
3. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or thyme.
4. Garnish with fresh parsley and serve immediately.

Level Up Your Beef And Mushroom Pasta

Want to take this dish to the next level? Here are a few ideas:

• Add some heat: A pinch of red pepper flakes adds a subtle kick.
• Cheese, please! A sprinkle of grated Parmesan cheese or Gruyere cheese adds a salty, nutty flavor.
• Go gourmet: Try using a combination of wild mushrooms for a more intense flavor.
• Make it creamy: For an even richer sauce, add a tablespoon of cream cheese or mascarpone cheese at the end.
• A touch of truffle: A drizzle of truffle oil or a sprinkle of truffle salt will elevate this dish to restaurant-quality.

If you’re looking for other pasta dishes, why not try a creamy Lobster Ravioli In Cream Sauce or the timeless classic, Pasta Carbonara? Alternatively, for seafood lovers there’s Shrimp Alfredo Fettuccine.

Serving Suggestions

This Beef And Mushroom Pasta is delicious on its own, but it also pairs well with a variety of side dishes. A simple green salad with a vinaigrette dressing is a classic choice. You could also serve it with some crusty bread for soaking up all that delicious sauce. If you’re looking for something a little more substantial, try roasted asparagus or steamed green beans.

Storage and Reheating

Leftover Beef And Mushroom Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a skillet over medium heat. You may need to add a splash of beef broth or water to loosen the sauce.

More Mushroom Inspiration

If you love mushrooms as much as I do, check out my recipe for Mushroom Risotto for a creamy, comforting treat. For a twist on this recipe, try making Beef Stroganoff, which also features a delicious creamy mushroom sauce. Craving more beef and pasta? Then Garlic Beef Pasta is the one for you!

Troubleshooting Tips

• Sauce too thin? Simmer it for a few more minutes, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
• Sauce too thick? Add a little bit of beef broth or pasta water.
• Beef is tough? Make sure you’re using a tender cut of beef, and don’t overcook it. If you’re using stew meat, simmer it in the sauce for a longer period of time to tenderize it.
• Mushrooms are soggy? Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary. And don’t add salt until after they’ve released their moisture and started to brown.

Final Thoughts

There you have it – my ultimate Beef And Mushroom Pasta recipe! I hope you enjoy making and eating this dish as much as I do. It’s perfect for a cozy weeknight dinner or a special occasion. Don’t be afraid to experiment with different ingredients and flavors to make it your own. Happy cooking, my friend!