Free Style

Creamy Beef Broccoli and Portobello Pasta

Creamy Beef Broccoli and Portobello Pasta like the name suggests is a pasta made with sliced beef steaks, Portobello mushrooms and broccoli on pasta served with cream sauce.

If you’re looking for a complete meal in a pasta dish then look no further as this dish have it all, your dairy, carbs, protein and vegetables. Creamy Beef Broccoli and Portobello Pasta like the name suggests is a pasta made with sliced beef steaks, Portobello mushrooms and broccoli on pasta served with cream sauce. Its nearly similar to beef stroganoff but much better with the added nutrients and texture from the broccoli.

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Creamy Beef Broccoli and Portobello Pasta

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Free Style

Description

Creamy Beef Broccoli and Portobello Pasta like the name suggests is a pasta made with sliced beef steaks, Portobello mushrooms and broccoli on pasta served with cream sauce.


Ingredients

Scale
  • 500 g fettuccine
  • 750 g 1-inch thick beef steaks (sirloin, eye fillet or scotch fillet)
  • 1 head broccoli, cut into florets
  • 6 pcs Portobello mushrooms, sliced
  • 200 ml cream
  • 1/2 cup grated parmesan cheese
  • 1/3 cup dry white wine
  • 2 cups beef stock
  • 1 tsp dried thyme
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp butter
  • salt
  • freshly ground black pepper
  • olive oil

Instructions

  1. Cook broccoli florets in boiling water for 90 seconds, drain then rinse with running cold water. Set aside.
  2. Season beef steaks with salt and pepper then sear and cook your steaks on a heavy skillet 3 minutes on each side, set aside and let it rest for 10 minutes.
  3. Undercook fettuccine by two minutes according to packet instructions, drain then set aside.
  4. Slice beef into thin slices, then set aside. Keep the juices.
  5. In a large pan melt butter in low heat then sauté onions until transparent, add the garlic and continue to sauté for a minute.
  6. Add a bit of olive oil then add the mushrooms, fry until mushrooms are slightly browned on the edges.
  7. Add the wine and reserved beef juiced then simmer gently for 2 minutes.
  8. Pour the stock then bring to a boil, add the parmesan cheese and simmer to slightly thicken sauce.
  9. Add the sliced beef, broccoli and pasta, mix it well then pour the cream. Cook for 2 minutes.
  10. Season with salt and freshly ground black pepper then serve.

 

View Comments

  • OK I am heading over the freinds for leftovers for dinner but I want THAT, looks amazing and so creamy, the Portobello mushrooms cooked perfectly.

Published by
Raymund
Tags: BeefPasta

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