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Meat and Pasta

Meat and Pasta


Meat and Pasta



Make this easy homemade meat and pasta recipe with mushrooms, onions, garlic and sauce. This canned soup

recipe is made from start to finish in under 35 minutes.


2 tablespoons Vegetable Oil


1 ¼ lb. Beef steak cut into small pieces, see notes

2 tablespoons butter

1 medium onion, chopped

16 ounces white mushrooms, halved

3 cloves garlic, minced


½ teaspoon marjoram

½ teaspoon dried thyme leaves

8 ounces egg noodles

2 ½ cups low-soda Beef broth

2 teaspoons Worcestershire sauce


2 ½ tablespoons cornstarch

Salt and pepper to taste


Heat vegetable oil in a heavy skillet or pot over medium heat. Brown the meat on both sides. Remove meat from

pan and plate. Cover to keep warm.

Melt butter in skillet over medium-high heat.Add onions and mushrooms and cook until onions are soft and


mushrooms are golden brown. approx. 7-8 minutes. Reduce heat to a minimum. Add the garlic, marjoram and

thyme and cook, stirring, for 1 minute. Place mushrooms, onions and spices on a plate. Cover to keep warm.In

the meantime, cook the pasta according to package instructions and drain well.

Add beef broth and Worcestershire sauce to the pan. Let it simmer, scraping the bottom of the pan to remove

any brown bits. Mix the cornstarch with 1/4 cup cold water and add to the pan. Simmer until thickened; stir

frequently.Add the meat and mushroom mixture back to the pan and heat for 2-3 minutes. Season with salt and

pepper. Serve over cooked egg noodles and sprinkle with freshly chopped parsley.


Use a lean, tender piece of meat, e.g. E.g. fillet, shoulder, ribeye steak or strips. For a more economical option, use

ground beef or ground turkey.


If the sauce becomes too thick, simply add a little more beef broth until the desired consistency is reached.

Remember that the key is little by little.

Use white or cremini mushrooms.Discard it so that the delicious brown bits of flavor from the pan go into the


Serve over egg noodles, rice, mashed potatoes or even toast.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced

power or on the stove at low heat.

I do not recommend freezing as the texture of the mushrooms changes after freezing.


Calories: 693 kcal Carbohydrates: 53 g Protein: 43 g Fat: 35 g Saturated Fat: 14 gPolyunsaturated fats: 6 g

Monounsaturated fats: 13 g Trans fats: 0.3 g Cholesterol: 149 mgSodium: 452 mg Potassium: 1256 mg Fiber: 4 g

Sugar: 5 g Vitamin A: 249 IUVitamin C: 6 mg Calcium: 50 mg Hierro: 4 mg

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