Tuscan Twist: Beef and Mushroom Pappardelle with Parmesan Cream Sauce
Servings: 4-6
Tuscan-Style Beef and Mushroom mixture:
Ingredients:
- 1 lbs beef strips (such as ribeye or sirloin), sliced thinly
- 2 cups mixed mushroom caps (such as cremini, shiitake, and button), trimmed and sliced
- 2 cloves of garlic, minced
- 1/2 teaspoon dried thyme
- 1 tablespoon Chianti wine (optional)
- 1 tablespoon olive oil
- Salt and ground black pepper, to taste
Instructions:
- In a large skillet, heat oil over medium-high heat. Add beef slices and cook until browned, about 1-2 minutes per side. Remove from the skillet and set aside.
- In same skillet, add more oil if needed then sauté mushrooms, garlic and thyme until mushrooms release its liquid and start to brown,about 5-7 minutes.
- Stirl in Chianti (if using) and cook for one minute.
- Add cooked beef mixture back to the skillet and stir to blend with mushrooms. Season with salt and pepper according to taste.
Parmesan Cream Sauce:
Ingredients:
- 2 tablespoons butter
- 4 tbsp heavy cream
- 1/ 2 cup grated Parmesan cheese
*Salt and ground black pepper, to taste - Fresh parsley, chopped (as garnish)
Instructions:
-
In another skillet, melt butter over medium heat.
-
Pour in heavy cream.
-
Bring the mixture to a silky smooth sauce, whisking steadily.
-
Remove skillets from heat, and adjust seasoning with salt and pepper.
Assembly and Serve with Pappardelle:
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Cook pappardelle pasta according to package instructions, then cook al dente. Drain and mix with the Tuscan-Style meat and mushroom mixture.
- Serve coated pasta in a warm serving dish followed by spooning the Parmesan Sauce over the top.
3.Sprinkle with Parmesan cheese grated, and garnish with chopped herbs for a Tuscan-inspired appeal.
Tuscan Tip: Pair this dish will a Pinot Grigio o a glass of Chianti wine for a taste of Italy!
Tuscan Inspired Garnish: Chopp a sprig of fresh parsley before garnishing the dish. Let it rest on the side of the plate create a rustic, Tuscan-touch.
