Creamed Rotini with Steak and Mushroom

 

Serves 6

4 cups rice pasta

1 can 2% evaporated milk

1 cup freshly shredded Parmesan cheese (Asiago is good too)

4 tablespoons butter (or olive oil)

2 clove minced garlic

Salt & pepper

1/3 cup fresh parsley, chopped

1 pound boneless rib steak, cut across grain in strips

2 medium carrots, slice diagonally

2 medium onions, sliced

1 cup fresh mushrooms, sliced

Bring 3 quarts of salted water to a boil.

In a skillet with 2 tablespoons butter brown steak, 

add carrots and onions sauté until soft; add mushroom until cooked, put in on a plate and keep warm.

In the same skillet melt remainder of butter over medium heat. Add the minced garlic and cook for 1 minute.

Add the heavy cream to the butter/saucepan and bring to a boil. Reduce heat to a simmer and cook for 5 minutes, or until the sauce has thickened. Stir often.

When water comes to a boil add pasta and cook 10 minutes or according to the package instructions. Strain 

reserving 2 cups pasta water.

In the meantime, grate Parmesan cheese. 

Add the pasta back to its pot and pour in the cream sauce and pasta water.

Give it a stir to combine, and let simmer on medium heat until the sauce has thickened, turn off the heat. Stir in cheese and parsley. Add meat mixture and stir. Season with salt and freshly grated pepper.

Garnish with more cheese.