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The Mushroom Steak Stuff

By: Fetish Cook  
"The Mushroom Steak Stuff is what my family has come to call it. In all actuality, it's sirloin strips and an awesome feta-mushroom cream sauce with pasta. A wonderful Italian meal!"

Rating: This weblink has been rated 10 times with an average star rating of 4.4 Read Reviews (8)

Rate/Review | 638 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
25 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 (16 ounce) package rigatoni pasta
  • 1/2 cup butter
  • 1 pound beef top sirloin, thinly sliced
  • 1 (6 ounce) package sliced fresh mushrooms
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon minced fresh ginger root
  • 1 pinch salt and pepper to taste
  • 2 tablespoons red wine
  • 1 tablespoon Marsala wine
  • 1 cup crumbled feta cheese
  • 2/3 cup heavy cream

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
  4. Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 1212 | Total Fat: 74.7g | Cholesterol: 242mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2008 by Tiffany Beck 
This is an excellent recipe! It was quick, easy and delicious. It seemed a bit salty, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by NRC127 
The was DELICIOUS! I wondered a little at the combinations of ginger, mustard, cream, red... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2009 by Mrs Lash 
I made this with brown rice last night because I didn't have the pasta and I had to use up... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by ABD297 
wow!! fantastic, and I was a little surprised that it all blended so well. Personally the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by supermomwannabe 
I tried this recipe after buying all the ingredients it called for. It wasn't difficult to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by laidback 
Made this last nite. It was great! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2008 by Karen 
Deeeeeeelicous....used cheddar in place of feta, as that is all I had on hand. Will... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Lou 
This sounds so good MORE

 
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