Beef and Pasta with Mushroom Sauce and Vegetables
Savor the ultimate comfort meal with this Beef and Pasta with Mushroom Sauce and Vegetables recipe—a hearty, flavor-packed dish that's perfect for busy weeknights or a satisfying family dinner. Tender slices of beef sirloin are seared to perfection and simmered in a creamy, savory mushroom sauce infused with garlic, soy sauce, and a hint of heavy cream. Paired with al dente pasta, crisp-tender sautéed broccoli and carrots, and finished with a sprinkle of fresh parsley and optional Parmesan cheese, this recipe strikes a balance between indulgence and freshness. Ready in under an hour, this one-pan wonder is a crowd-pleaser that marries the umami richness of beef and mushrooms with the vibrant pop of seasonal vegetables—ideal for both cozy evenings and special gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams beef sirloin, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 250 grams white button mushrooms, sliced
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 tablespoon soy sauce
- 2 tablespoons butter
- 300 grams pasta (such as penne or fettuccine)
- 200 grams broccoli florets
- 1 medium carrot, julienned
- 2 tablespoons parsley, chopped
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef slices with salt and pepper, then sauté them in the skillet until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook until softened and slightly browned, about 5-6 minutes.
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook the flour for 1-2 minutes to remove any raw taste.
Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and let it thicken for 2-3 minutes.
Stir in the heavy cream and soy sauce, then return the cooked beef to the skillet. Let it simmer for another 4-5 minutes, allowing the flavors to meld. Keep warm over low heat.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
In a separate pan, melt the butter over medium heat. Add the broccoli florets and julienned carrot, sautéing for 5-7 minutes until tender-crisp. Season with a pinch of salt, if desired.
Combine the cooked pasta with the mushroom sauce and beef, tossing to coat evenly.
Serve the beef and pasta mixture topped with sautéed vegetables. Garnish with chopped parsley and grated Parmesan cheese, if using.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
