Creamy Mushroom Steak Pasta with Chicago Steak Seasoning
Enjoy a rich and creamy Steak and Mushroom Fettuccine with savory Chicago Steak Seasoning. This easy recipe features tender steak, sautéed mushrooms, and fresh vegetables in a luscious Parmesan cream sauce. Perfect for a comforting dinner!
Ingredients:
6 oz fettuccine or linguine
2 tbsp unsalted butter
1/2 tbsp olive oil
10 oz mushrooms, sliced
1 cup chopped veggies (peppers, onion, spinach)
1 lb diced or cubed steak
2-3 tbsp Chicago Steak Seasoning
2 garlic cloves, finely chopped
1/2 cup white wine
1/2 cup low sodium chicken or vegetable broth
3/4 cup heavy cream
1/3 cup finely grated Parmesan cheese
Fresh parsley for garnish (optional)
Instructions:
Prepare the Steak: Season the diced steak with Chicago Steak Seasoning, ensuring it's well coated.
Cook the Steak: Melt the butter and heat olive oil in a large skillet over high heat. Add the seasoned steak and a dash of Chicago Steak Seasoning to the skillet. Cook, stirring occasionally, until the steak is browned, about 4-5 minutes. Remove the steak from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the mushrooms and chopped veggies. Cook, stirring regularly, until the vegetables begin to sweat and turn golden.
Cook the Pasta: While the veggies are cooking, bring a pot of salted water to a boil. Cook the pasta according to package instructions for 8-10 minutes. Reserve 1 cup of pasta water before draining.
Add Garlic and Deglaze: Add the finely chopped garlic to the skillet with the vegetables and cook until golden brown. Pour in the white wine and scrape the bottom of the skillet to deglaze. Simmer until the wine is mostly evaporated.
Make the Sauce: Add the broth, heavy cream, and Parmesan cheese to the skillet. Stir until the cheese is fully dissolved and the sauce is creamy, about 2 minutes.
Combine Pasta and Sauce: Return the cooked steak to the skillet. Add the drained pasta to the sauce and toss to combine. Cook for 1-2 minutes, allowing the sauce to thicken and coat the pasta. If the sauce becomes too thick, add a splash of reserved pasta water.
Garnish and Serve: Garnish with fresh parsley if desired and serve immediately with additional Parmesan cheese.
Suggested Sides/Wine & Drink Parings:
Garlic Bread: Crispy, buttery garlic bread complements the creamy pasta sauce and adds a delightful crunch to your meal.
Roasted Brussels Sprouts: Tossed with olive oil, salt, and pepper, and roasted until crispy, Brussels sprouts add a savory, caramelized flavor that pairs well with the richness of the fettuccine.
Caesar Salad: A classic Caesar salad with crisp romaine, creamy dressing, croutons, and Parmesan cheese adds a fresh, tangy contrast to the rich pasta dish.
Chianti: A medium-bodied red wine with bright acidity and fruity notes, Chianti complements the savory flavors of the steak and the richness of the cream sauce.
Pinot Noir: This red wine is known for its light, fruity flavors and balanced acidity, which pairs well with the steak and creamy pasta without overpowering the dish.
Tips:
Don’t Overcrowd the Skillet: When cooking the steak and vegetables, avoid overcrowding the skillet to ensure they sear properly and develop a nice caramelization. Cook in batches if needed.
Reserve Pasta Water: Before draining the pasta, always reserve a cup of the cooking water. This starchy water can be added to the sauce to adjust the consistency and help it cling to the pasta.
Let the Sauce Simmer: Allow the sauce to simmer and thicken after adding the cream and Parmesan. This helps the flavors meld together and creates a creamy, cohesive sauce.
Finish Cooking Pasta in the Sauce: Toss the drained pasta directly into the sauce and cook it together for 1-2 minutes. This allows the pasta to absorb some of the sauce, enhancing the overall flavor and consistency.
Comentarios