Pasta with beef and creamy mushrooms

Step 1/6

• 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

• 1 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

• 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

• 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

• 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

• pasta tongs

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

Enjoy your meal!