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To get started with this particular recipe, we have to first prepare a few components. You can have creamy steak & mushroom rigatoni using 10 ingredients and 6 steps. Here is how you cook that.
Composition needed to serve Creamy Steak & Mushroom Rigatoni:
- 8 oz Rigatoni - cooked to package directions
- 1 lb ribeye steak - cut to 3/4" cubes
- 8 oz button mushrooms - sliced
- 1 small onion - finely diced
- 3 tbs olive oil - divided
- 2 tbs unsalted butter - divided
- 1 tbs minced garlic
- 1 1/2 cup beef broth
- 1 (12 oz) can evaporated milk
- to taste salt and pepper
Instructions to cook Creamy Steak & Mushroom Rigatoni:
- In a large deep sided sautée pan melt 1 tbs butter with 1 tbs oil over medium heat. Add steak and cook until just browned on all sides (but not cooked through). About 2 minutes. Transfer to a plate. Set aside.
- Add remaining 2 tbs butter and 1 tbs oil to pan. When butter is melted add onions. Cook until translucent, stirring frequently. About 2 minutes. Add garlic. Cook until just fragrant, stirring constantly. About 1 minute.
- Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.
- Add beef stock. Increase heat to medium high to bring to a boil. Boil uncovered until stock has reduced by half about 8 minutes. Return steak to pan.
- Reduce heat to medium. Stir in evaporated milk. Bring to a simmer and cook until sauce thickens slightly, stirring constantly to prevent sticking. About 5 minutes. Taste and adjust seasoning as desired.
- Turn off heat. Add cooked Rigatoni and toss/stir to coat in sauce. Let sit 5 minutes. Stir. Serve with a side salad and garlic bread. Enjoy!
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