Hi, I’m Jane. Today, I’m gonna show you how to prepare creamy steakmushroom rigatoni recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy SteakMushroom Rigatoni Recipe
Creamy SteakMushroom Rigatoni is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Creamy SteakMushroom Rigatoni is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook creamy steakmushroom rigatoni using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy SteakMushroom Rigatoni:
- Make ready 8 oz Rigatoni - cooked to package directions
- Prepare 1 lb ribeye steak - cut to 3/4 cubes
- Get 8 oz button mushrooms - sliced
- Take 1 small onion - finely diced
- Make ready 3 tbs olive oil - divided
- Prepare 2 tbs unsalted butter - divided
- Take 1 tbs minced garlic
- Take 1 1/2 cup beef broth
- Get 1 (12 oz) can evaporated milk
- Take to taste salt and pepper
Instructions to make Creamy SteakMushroom Rigatoni:
- In a large deep sided sautée pan melt 1 tbs butter with 1 tbs oil over medium heat. Add steak and cook until just browned on all sides (but not cooked through). About 2 minutes. Transfer to a plate. Set aside.
- Add remaining 2 tbs butter and 1 tbs oil to pan. When butter is melted add onions. Cook until translucent, stirring frequently. About 2 minutes. Add garlic. Cook until just fragrant, stirring constantly. About 1 minute.
- Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.
- Add beef stock. Increase heat to medium high to bring to a boil. Boil uncovered until stock has reduced by half about 8 minutes. Return steak to pan.
- Reduce heat to medium. Stir in evaporated milk. Bring to a simmer and cook until sauce thickens slightly, stirring constantly to prevent sticking. About 5 minutes. Taste and adjust seasoning as desired.
- Turn off heat. Add cooked Rigatoni and toss/stir to coat in sauce. Let sit 5 minutes. Stir. Serve with a side salad and garlic bread. Enjoy!
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