STEAK PASTA
Steak Pasta featuring sliced pan-seared steak, an irresistibly creamy, Gouda cheese sauce, and comes fully loaded with fresh veggies like sun-dried tomatoes, spinach, and more! Serve it over Pappardelle, Farfalle, or Rigatoni pasta.
Provided by Kelly Anthony
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
- Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
- Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
- Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
- Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
- Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!
Nutrition Facts : Calories 436 kcal, Carbohydrate 29 g, Protein 26 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 80 mg, Sodium 432 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
STEAKHOUSE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
STEAK SPAGHETTI
My mom didn't have anything to serve with her steak, so she added our favorite dish, spaghetti to the mix and it ended up great!
Provided by Jess N
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cup up steak into bite size pieces. Brown in pan until tender.
- Add sauce, mushrooms, garlic, and zucchini to pan and cook for 10 minutes over medium heat; until zucchini and mushrooms are tender.
- Pour sauce over cooked spaghetti and enjoy.
Nutrition Facts : Calories 756.6, Fat 33.9, SaturatedFat 12.1, Cholesterol 125, Sodium 748.2, Carbohydrate 62.1, Fiber 4.1, Sugar 14.4, Protein 48.5
SWISS STEAK AND SPAGHETTI
My Grandparents and Mother came to United States from Germany. This is a recipe my Mother made when we were Kids. We always loved it. Hope you like this as much as we do.
Provided by MnBiker
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- chop onion to desired size.
- trim all fat from meat, and cut to desired serving sizes.
- in a large pot melt 1 Tbsp shortening, and saute onions till soft. remove and set aside.
- add other 2 Tbsp shortening brown meat.
- after meat is browned, add onions,and tomatoes with juice, reserving 1/3 can of juice to mix the flour.
- cover and simmer on medium heat for 1 hour.
- add salt and pepper.
- while this is simmering, mix flour and reserved tomatoe juice till smooth.
- after an hour remove meat and set aside.
- (this makes it easier to to stir in flour- juice mixture.).
- still simmering, and flour-juice mixture and stir till mixed in well.
- add meat back.
- cover and simmer for 15 minutes.
- serve over spaghetti.
Nutrition Facts : Calories 392.8, Fat 12.9, SaturatedFat 3.7, Cholesterol 86.2, Sodium 1429.2, Carbohydrate 31.3, Fiber 4.5, Sugar 11, Protein 38.4
GROUND BEEF SPAGHETTI SKILLET
I remember my grandma making this stovetop supper many times-we always loved Granny's spaghetti! My husband and I now enjoy making it. You can easily substitute ground turkey for the ground beef if that's what you have on hand. -Jill Thomas, Washington, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef, green pepper, onion and garlic over medium heat until beef is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain. , Add water, tomatoes, tomato sauce, chili powder, jelly and salt. Bring to a boil. Stir in spaghetti. Reduce heat; simmer, covered, until spaghetti is tender, 6-8 minutes.
Nutrition Facts : Calories 431 calories, Fat 15g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 843mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.
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