Creamy Mushroom and Steak Pasta
Make this Creamy Mushroom and Steak Pasta for a comforting, weeknight pasta dish your entire family will enjoy!
Ingredients
- 10 ounces pasta, cavatappi, penne or rigatoni
- 1 pound sirloin steak, cubed to bite sized pieces
- 1 teaspoon vegetable oil
For the sauce:
- ½ yellow onion, diced
- 16 ounces mushrooms, sliced
- 10.5 ounces Campbell’s Cream of Mushroom with Roasted Garlic Soup
- 5 ounces beef broth
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ⅛ teaspoon black pepper
Optional garnish:
- fresh herbs, I like green onions or parsley
- 1/2 cup Parmesan cheese
Instructions
- Prepare pasta to al dente following package direction using a large pot and salted water. Drain, toss in olive oil and set aside until you need it.
- In a large skillet, add vegetable oil and heat over medium-high heat.
- Pat the steak dry. Lightly salt and pepper the steak pieces.
- Add the steak to the hot oil and sear for 2-3 minutes, rotating each cube 1-2 times until the pieces start to turn golden brown.
- Remove steak and allow it to rest on a paper towel lined plate while you make the sauce.
- To the skillet, add onions and mushrooms. Sauté for 3-5 minutes until caramelized and fragrant.
- Add can of soup, broth, sour cream and spices. Stir briskly to incorporate and heat over medium-low heat until bubbling.
- Return steak to the skillet. Add cooked pasta, stir to coat.
- Serve warm, topped with parmesan cheese and a sprinkle of fresh herbs.
Notes
You can really use whatever pasta you like, but I recommend using something that is a "tube" shape to allow the sauce to fill the pasta.
Reserve 1/2 cup of salted pasta water to use just in case your sauce is too thick.
Serving: 1, Calories: 621kcal, Carbohydrates: 40g, Protein: 45g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 14g, Cholesterol: 138mg, Sodium: 937mg, Fiber: 5g, Sugar: 7g
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