Pasta with strips of beef and creamy mushrooms
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 946 / Protein 68g / Carbohydr. 94g / Fat 28g
Ingredients (2 servings)
|250 g||short pasta (e.g. fusilli)|
|400 g||beef steak|
|0.5 tbsp||thyme (dried)|
|0.5 tbsp||rosemary (dried)|
|100 ml||white wine (dry)|
|150 ml||heavy cream|
|olive oil for frying|
pasta tongs, large sauce pan, large frying pan, sieve, cooking spoon, cutting board, knife
Riesling, dry, 2011
Riesling wines impress with flavors of tangy summer fruit, such as kiwi, gooseberry and peach. The multi-faceted, fresh bouquet develops best at a drinking temperature of 10°C (50°F).
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.
large sauce pan, sieve
250 g short pasta / salt
In the meantime, cut onion into thin slices. Clean and quarter mushrooms. Cut meat into strips.
cutting board, knife
1 onion / 300 g mushrooms / 400 g beef steak
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.
large frying pan, cooking spoon
olive oil for frying
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
Return sautéed mushrooms back to the pan. Deglaze with white wine and stir in heavy cream. 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 / 0.5 tbsp thyme / 0.5 tbsp rosemary / salt / pepper
Add cooked pasta to the sauce, toss briefly, and serve in deep plates.