Pasta with beef and creamy mushrooms

Based on 124 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g short pasta (e.g. fusilli)
400 g beef steak
300 g mushrooms
onion
½ tbsp thyme (dried)
½ tbsp rosemary (dried)
100 ml white wine (dry)
150 ml heavy cream
olive oil for frying
salt
pepper
Metric
Imperial

Utensils

  • large sauce pan
  • sieve
  • cutting board
  • knife
  • large frying pan
  • cooking spoon
  • pasta tongs

Nutrition per serving

Cal
946
Protein
68 g
Fat
28 g
Carb
94 g
  • Step 1/6

    Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some pasta water, and set aside.
    • 250 g short pasta
    • salt
    • large sauce pan
    • sieve

    Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some pasta water, and set aside.

  • Step 2/6

    In the meantime, cut onion into thin slices. Clean and quarter mushrooms. Cut meat into strips.
    • onion
    • 300 g mushrooms
    • 400 g beef steak
    • cutting board
    • knife

    In the meantime, cut onion into thin slices. Clean and quarter mushrooms. Cut meat into strips.

  • Step 3/6

    Heat up some olive oil in a frying pan and sauté mushrooms for approx. 5 – 8 min. Add onion rings and cook for approx. 2 – 3 min. until translucent. Transfer to a plate and set aside.
    • olive oil for frying
    • large frying pan
    • cooking spoon

    Heat up some olive oil in a frying pan and sauté mushrooms for approx. 5 – 8 min. Add onion rings and cook for approx. 2 – 3 min. until translucent. Transfer to a plate and set aside.

  • Step 4/6

    In the same pan, add some more olive oil and sear meat for approx. 2 – 3 min. per side. Season with salt and pepper.
    • salt
    • pepper
    • cooking spoon

    In the same pan, add some more olive oil and sear meat for approx. 2 – 3 min. per side. Season with salt and pepper.

  • Step 5/6

    Return sautéed mushrooms back to the pan. Deglaze with white wine and stir in heavy cream and some left-over pasta water. Then, season with thyme, rosemary, salt, and pepper and let simmer for 2 – 3 min until the sauce has thickened.
    • 100 ml white wine
    • 150 ml heavy cream
    • ½ tbsp thyme
    • ½ tbsp rosemary
    • salt
    • pepper

    Return sautéed mushrooms back to the pan. Deglaze with white wine and stir in heavy cream and some left-over pasta water. Then, season with thyme, rosemary, salt, and pepper and let simmer for 2 – 3 min until the sauce has thickened.

  • Step 6/6

    Add cooked pasta to the sauce, toss briefly, and serve in deep plates.
    • pasta tongs

    Add cooked pasta to the sauce, toss briefly, and serve in deep plates.