Ingredients
3 tbsp all-purpose flour
1 lb (450g) beef sirloin or tenderloin, cut into bite-sized pieces
12 oz (340g) spaghetti, linguine, or fettuccine
2 tbsp olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz (225g) mushrooms, thinly sliced
2 cups (480ml) beef broth
1 cup (240ml) heavy cream
1/2 cup (120ml) dry white wine
1/2 cup (50g) grated Parmesan cheese
1/2 tsp dried thyme
Salt and freshly ground black pepper, to taste
1 cup (100g) shredded mozzarella or Swiss cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta: Prepare the pasta according to the package instructions until it is al dente. Drain well and set aside.
Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef pieces and cook until browned on all sides, about 4-5 minutes. Transfer the beef to a plate and set aside.
Prepare the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until it becomes soft and translucent, around 3-4 minutes. Add the minced garlic and sliced mushrooms, and continue to cook until the mushrooms are golden and tender, about 5-6 minutes.
Create the Creamy Base: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to eliminate the raw flour taste, then gradually whisk in the beef broth, heavy cream, and white wine. Bring the mixture to a gentle simmer, stirring constantly until it thickens, about 5 minutes. Add the grated Parmesan cheese, dried thyme, salt, and black pepper, stirring to combine.
Combine with Pasta and Beef: Add the cooked beef and pasta to the skillet, ensuring the sauce thoroughly coats all the ingredients.
Enjoy.