Creamy Dijon Beef and Mushroom Pasta Skillet

• 8 oz pasta (like penne or fettuccine)
• 12 oz beef sirloin, thinly sliced
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp Dijon mustard
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp thyme
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add beef and cook until browned; remove and set aside.
4. 4 In the same skillet, sauté onions and garlic until translucent.
5. 5 Add mushrooms and cook until tender.
6. 6 Stir in Dijon mustard, heavy cream, chicken broth, and thyme.
7. 7 Simmer until sauce thickens slightly.
8. 8 Return beef to skillet and add cooked pasta, tossing to coat.
9. 9 Season with salt and pepper to taste.
10. 10 Garnish with parsley and serve with Parmesan cheese.

Equipment

• Large skillet
• Wooden spoon
• Cutting board
• Chef's knife

Variations

• Add peas or spinach for extra veggies.
• Substitute chicken for beef for a different twist.

Substitutions

• Use coconut milk instead of heavy cream for a dairy-free option.
• Substitute gluten-free pasta for a gluten-free version.

Pairings

• A glass of Pinot Noir complements the earthy mushrooms.
• A side of garlic bread is always a hit.

Nutrition

Tips

• For extra creaminess, stir in a bit of reserved pasta water.
• Use a mix of cremini and shiitake mushrooms for added depth of flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in a splash of cream.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with crusty bread to soak up the sauce.

FAQ