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The main ingredients for creamy steak and mushroom rigatoni bring rich flavors together. First, you need rigatoni pasta. This pasta holds sauce well and gives a nice bite. Next, sirloin steak is perfect. It cooks quickly and stays tender. You can cut it into small pieces for easy eating.

Creamy Steak and Mushroom Rigatoni by breadbakebeyond

Get ready to impress with Creamy Steak and Mushroom Rigatoni! This mouthwatering dish features tender steak, flavorful mushrooms, and a rich cream sauce that coats every bite of hearty rigatoni. Whether it's a cozy family dinner or a gathering with friends, this recipe is sure to please. Click through to discover the easy cooking techniques, key ingredients, and tips that will elevate your dinner game. Don't miss out on creating this delicious meal!
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Ingredients
  

12 oz rigatoni pasta

1 lb sirloin steak, cut into bite-sized pieces

8 oz mushrooms, sliced (cremini or button)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Rigatoni: In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

    Sear the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the steak pieces with salt and pepper. Add the steak to the skillet in a single layer and cook for about 3-4 minutes until browned. Transfer to a plate and cover to keep warm.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sliced mushrooms, cooking until the onion is translucent and the mushrooms are browned, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Prepare the Cream Sauce: Pour in the beef broth and Worcestershire sauce, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream, thyme, and smoked paprika. Bring to a simmer, reducing heat to low; let it simmer for 5 minutes until slightly thickened.

          Combine Everything: Return the cooked steak to the skillet, along with the cooked rigatoni. Toss everything together to ensure the pasta is coated with the creamy sauce. If too thick, add a splash more beef broth to reach your desired consistency. Adjust seasoning with salt and pepper to taste.

            Serve: Plate the creamy steak and mushroom rigatoni, garnishing with freshly chopped parsley and a sprinkle of grated Parmesan cheese.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4