I have never eaten beef in a creamy pasta before. Having made this the other night, I realized what we had been missing! So, so, good!
As you have probably noticed by now, I often cook with wine. This is purely optional...we just like the rich flavor that wine brings out in a meal. I also recently learned.....it takes about 30 minutes to cook off all of the alcohol in the wine....I did not know this until now. So for children - either omit, or cook down for 30 minutes.
The measurements are estimates….as this was a recipe that was just thrown together last minute ….but one that really worked!
1 pkg. Spiral rice pasta
1 ½ cups SCD Cream (click here for the recipe) (of course, this was plain cream, not sweetened)
1 crossrib steak, cut into 1 inch pieces- we used hormone free (any simmering steak would work)
2 Tblsp. Olive oil, 1 knob of butter
1 ½ cups beef stock
½ cup white wine
1 minced onion
5 minced garlic cloves
about 1 1/2 cups sliced mushrooms
handful of diced flat leaf parsley
Salt and pepper
1 tsp. Each of dried thyme and rosemary
2 bay leaves
In a medium sauce pan, heat olive oil and butter medium heat. Brown the mushrooms till golden, then add in the diced onion and minced garlic sautéing to sweat out. Remove from pan and set aside.
You may need a little more butter in the pan, then add in the steak pieces, browning all sides. Once browned, return the mushrooms, and onions to the pan, add in the seasonings, and white wine. Cook for a few minutes to reduce slightly and then add in the beef stock. Stir, and cover with a lid, turning the heat to a low simmer.
Cook about 1 hour, or until the beef is fall apart tender. By this time the stock should have significantly been reduced. If not, remove lid and simmer until reduced by at least half. Remove the bay leaves, then add in the SCD cream, adjust the seasonings. Meanwhile cook pasta as per directions. Once pasta is cooked, drain. Remove sauce from heat and add in about ½ cup grated Parmesan cheese. Pour the sauce over the pasta, add another sprinkling of Parmesan cheese to the top, and the diced flat leaf Parsley.