How to Make Speedy Creamy Steak & Mushroom Rigatoni


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Creamy Steak & Mushroom Rigatoni
Creamy Steak & Mushroom Rigatoni

Before you jump to Creamy Steak & Mushroom Rigatoni recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are a whole lot of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. You can do small things each day to improve upon your health and lose weight. Being intelligent when you choose your food and routines is where it begins. Wanting to get in as much physical exercise as possible is another. Remember: being healthy isn’t just about losing weight. It is more about making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to creamy steak & mushroom rigatoni recipe. To cook creamy steak & mushroom rigatoni you only need 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Creamy Steak & Mushroom Rigatoni:
  1. Provide 8 oz Rigatoni - cooked to package directions
  2. Get 1 lb ribeye steak - cut to 3/4" cubes
  3. Take 8 oz button mushrooms - sliced
  4. You need 1 small onion - finely diced
  5. Provide 3 tbs olive oil - divided
  6. Take 2 tbs unsalted butter - divided
  7. You need 1 tbs minced garlic
  8. Provide 1 1/2 cup beef broth
  9. You need 1 (12 oz) can evaporated milk
  10. Take to taste salt and pepper
Steps to make Creamy Steak & Mushroom Rigatoni:
  1. 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.
  2. 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.
  3. Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.
  4. 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.
  5. 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.
  6. 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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