CREAMY PEPPER PASTA WITH STEAK STRIPS
This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Place a heavy based skillet over a high heat and leave it to get hot.
- Season the steak with salt and rub with 1 tablespoon of the olive oil.
- Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
- Remove the steak from the pan and set aside tented with foil.
- Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
- Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
- Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
- Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
- Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
- Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
- If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.
Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
HOME ECONOMICS CLASS PASTA AND BEEF STRIPS
This recipe was from my Junior High Home Ec class. I can't believe my mom has saved the recipe sheet for so many years. However, I am glad because we are still enjoying this easy recipe. The original recipe calls for Penne pasta but we like this with a types of pasta.
Provided by Pamela
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or a wok, stir fry beef strips in hot oil over high heat for 2 minutes.
- Add garlic, onion, and spices and cook for 2 minutes longer, until beef is no longer pink.
- Drain and then return to pan.
- Stir in tomatoes and simmer for 10 minutes.
- Add mushrooms and green pepper and cook for 5 minutes.
- Serve over cooked pasta and top with Parmesan cheese if desired.
Nutrition Facts : Calories 515, Fat 9.8, SaturatedFat 2.5, Cholesterol 71.3, Sodium 77.2, Carbohydrate 64.7, Fiber 4.8, Sugar 5.9, Protein 41
GREEK PASTA AND BEEF
Mac and cheese goes international with this Greek inspired dish. To make it even more authentic, you could substitute ground lamb for the beef.
Provided by yooper
Categories Cheese
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
- Stir in tomato sauce, water and seasonings.
- Cover and simmer for 10 minutes, stirring occasionaly.
- Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
- In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
- Gradually add milk.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
- Remove from the heat; cool slightly.
- Stir a snall amount of hot mixture into eggs; return all to pan.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in cheese.
- In a greased 3-qt baking dish, spread half of the macaroni mixture.
- Top with beef mixture and remaining macaroni mixture.
- Pour sauce over the top.
- Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 365.4, Fat 15.7, SaturatedFat 7.8, Cholesterol 103.4, Sodium 501.9, Carbohydrate 36.5, Fiber 1.9, Sugar 2.2, Protein 18.9
GINGERY BEEF STRIPS
Make and share this Gingery Beef Strips recipe from Food.com.
Provided by ksduffster
Categories Meat
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice flank steak diagonally across the grain.
- In a slow cooker, combine steak, consomme, soy sauce, ginger, onions, and garlic.
- Cover and cook on LOW 5-6 hours or until steak is tender.
- Turn control to HIGH.
- Dissolve cornstarch in water in a small bowl and stir into cooker.
- Cover and cook on HIGH 10-15 minutes or until thickened.
- During the last 5 minutes, drop in vegetables and re-cover.
- Serve over rice.
Nutrition Facts : Calories 548.6, Fat 16.3, SaturatedFat 6.6, Cholesterol 86.7, Sodium 1490.9, Carbohydrate 41.2, Fiber 2.9, Sugar 3.1, Protein 56.5
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