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A delicious plate of Beef And Mushroom Pasta is shown as the featured image.

Easy Beef and Mushroom Pasta

This Easy Beef and Mushroom Pasta features tender beef and earthy mushrooms in a creamy, flavorful sauce, all served over perfectly cooked pasta. It's a comforting and satisfying meal that's surprisingly simple to make, perfect for a weeknight dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef sirloin or stew meat, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 1.5 teaspoons salt
  • 0.75 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 pound cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 0.5 cup dry red wine
  • 1 cup beef broth
  • 0.5 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 pound pasta fettuccine, penne
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Small bowl
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Whisk
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil for the pasta.
  2. 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, and mince the garlic.
  4. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
  5. Add the beef in a single layer and sear for 2-3 minutes per side, until nicely browned. Remove the beef from the skillet and set aside.
  6. Add the remaining 2 tablespoons of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes.
  7. Add the minced garlic and cook for another minute, until fragrant.
  8. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes.
  9. Pour in the dry red wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, until it's reduced by half.
  10. In a small bowl, whisk together the beef broth and all-purpose flour until smooth.
  11. Pour the beef broth mixture into the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 2-3 minutes.
  12. Stir in the heavy cream, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce the heat to low and simmer for another 5 minutes.
  13. While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  14. Drain the pasta and add it directly to the skillet with the mushroom sauce.
  15. Add the seared beef back to the skillet with the pasta and sauce. Toss everything together until the pasta is well coated.
  16. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
  17. Taste and adjust seasonings as needed.
  18. Garnish with fresh parsley and serve immediately.

Notes

For a richer sauce, add a tablespoon of cream cheese or mascarpone cheese at the end. A pinch of red pepper flakes adds a subtle kick. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of beef broth or water to loosen the sauce if needed. If the sauce is too thin, simmer it for a few more minutes, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).