Creamy Steak & Mushroom Rigatoni.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, creamy steak & mushroom rigatoni. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Creamy Steak & Mushroom Rigatoni is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Creamy Steak & Mushroom Rigatoni is something which I've loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook creamy steak & mushroom rigatoni using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Steak & Mushroom Rigatoni:
- {Take 8 oz of Rigatoni - cooked to package directions.
- {Prepare 1 lb of ribeye steak - cut to 3/4" cubes.
- {Make ready 8 oz of button mushrooms - sliced.
- {Make ready 1 of small onion - finely diced.
- {Make ready 3 tbs of olive oil - divided.
- {Prepare 2 tbs of unsalted butter - divided.
- {Prepare 1 tbs of minced garlic.
- {Take 1 1/2 cup of beef broth.
- {Get 1 (12 oz) of can evaporated milk.
- {Prepare to taste of salt and pepper.
Steps to make Creamy Steak & Mushroom 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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