READY IN 1 hr

The Mushroom Steak Stuff

Read Reviews (16)

"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!" — Fetish Cook

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Jan 07, 2010

My picky son said this steak is great, something he NEVER says about a new dish. The only thing I changed was that I added 1/4 cup chopped scallions. This is definitely going on the regular rotation.

—KAJIIRA

See full review »

Most Helpful Critical Review

Jul 28, 2008

I tried this recipe after buying all the ingredients it called for. It wasn't difficult to make, but after reading it I thought it sounded fantastic. I was not impressed. I followed the recipe exactly, so not sure what happened...I thought it didn't have enough sauce for one thing...I might try it again though -my husband and youngest daughter both liked it. (Might just be personal taste? I love feta cheese but am not used to feta and steak...)

—supermomwannabe

See full review »

21 Ratings

Dec 21, 2009

So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely make it again and again! We did do a couple things different: 1. Expensive cuts like sirloin not necessary- we used cube steak because that was what we had in the freezer. Turned out great! 2. We cut the steak into bit size piece vs the thin slices. Made it nice to cook and easier to eat. We also cooked the meat in the bacon fat and added a tbsp of butter at the end for flavor. 3. We chopped the mushrooms in a food processor. Made then into tiny pieces which is easier for non-mushroom lovers to eat. Had to add a little extra wine to the mix to cook. 4. Used penne pasta because it was smaller. The rigatoni at the store was huge. A couple changes we will make next time: 1. Worcestershire sauce when cooking the meat. Just for a little extra flavor. 2. Add steamed broccoli to the oven mix for a veggie component.

—Liam's Mommy

See full review »

Mar 20, 2009

I made this with brown rice last night because I didn't have the pasta and I had to use up some steaks and mushrooms. I'm SO glad I did, my husband and I loved it and we're still talking about it. Followed the recipe for the mushroom stuff to a t, it was great with rice. I put green onions over the top of everything.

—Mrs Lash

See full review »

Mar 18, 2011

I would've given this 3 stars, but I think the few modifications I made contributed to the not-so-great results. I made it as written, except substitued fat free half-n-half for the cream (just what I had on hand), powdered ginger for fresh, and too much mustard (accidentally). I also used proscuitto for the bacon, which was a plus. Unfortunately, the sauce would not properly combine. The butter was floating on top, even after simmering for the full time, and even after it baked in the oven. It was way too mustardy (my fault) and just seemed to have too many strong flavors for one dish. I think it could have been better if I made it exactly as written, but still not a keeper for me. It was fun to try, though!

—CatLovesD

See full review »

Dec 08, 2009

The recipe was perfect ! I didn't have any Marsala wine so substituted a sweet white wine that I had on hand, dried ginger and half and half. I also just added the bacon and heated through since I didn't want to waste the energy to heat up the oven for such a short cooking time. My husband doesn't care for feta but he ate this and loved it! Will be making this recipe a staple in my recipe box!! Thanks!!

—spud73

See full review »

Sep 10, 2008

This is an excellent recipe! It was quick, easy and delicious. It seemed a bit salty, but that was okay because I love salt. My husband is the one who mentioned that. It was very rich and very filling. The next time I make it, though, I won't pair it with the pasta. I think it would be paired better with a baked potato, but is just my opinion.

—Tiffany Beck

See full review »

Jul 31, 2008

The was DELICIOUS! I wondered a little at the combinations of ginger, mustard, cream, red wine, and feta, but it tastes wonderful. My husband said it was the best pasta he's ever had. And don't skip the bacon on top...it adds the perfect finishing touch.

—NRC127

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mushroom Stuffed Beef Rouladen

Baked Chicken-Fried Steak with Mushroom Gravy

Mushroom Melt Stuffed Chicken

Bacon Mustard Pork Roast with Stuffed Mushroom Caps

Steak and Mushroom Sandwich

Steak and Mushroom Florentine

Beef and Mushroom Stuffed Peppers

Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Scrumptious Salisbury Steak in Mushroom Gravy

Stuffed Flank Steak

Nutrition

Calories
1331 kcal
67%

Carbohydrates
87.5 g
28%

Cholesterol
283 mg
94%

Fat
81.8 g
126%

Fiber
4.2 g
17%

Protein
61.1 g
122%

Sodium
1267 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

The Mushroom Steak Stuff

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1331
** Calories from Fat: 736

% Daily Value *
** Total Fat 81.8g 126 %
** Saturated Fat 42.8g 214 %
** Cholesterol 283mg 94 %
** Sodium 1267mg 51 %
** Potassium 900mg 25 %
** Total Carbohydrates 87.5g 28 %
** Dietary Fiber 4.2g 17 %
** Protein 61.1g 122 %
** Sugars 7.4g
** Vitamin A 31 %
** Vitamin C 2 %
** Calcium 48 %
** Iron 75 %
** Thiamin 33 %
** Niacin 179 %
** Vitamin B6 61 %
** Magnesium 39 %
** Folate 146 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.