Mushroom Beef with Cabernet Pasta
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Mushroom Beef with Cabernet Pasta
Mushroom Beef with Cabernet Pasta
1 lb. Raley's beef top sirloin
1 tsp. Italian seasoning blend
Freshly ground pepper to taste
2 tbsp. Sunnyside Farms Butter
8 oz. baby bella or crimini mushrooms, thinly sliced
1 large shallot, thinly sliced
1 (10- oz.) package Raley's Chefs' Menu Portabella Cabernet Sauce
2 Telma Mushroom Seasoning Cubes, crushed
1 cups water
Salt and pepper to taste
1/2 lb. Raley's Fettuccine
Snipped fresh rosemary or basil (optional)

This is a great entertaining-on-a-budget recipe. It’s about $16 for 4 servings, but you can splurge on a higher quality pasta for just a few bucks more.

Prep: 30 minutes, Cook: about 30 minutes, Stand: 30 minutes, Serves: 4

1. Season beef with herbs and pepper. Grill over medium heat for 5 minutes on each side or until it’s cooked to your liking. Remove and let stand for 5 minutes.

2. Melt butter in a large skillet. Add mushrooms and shallot and cook for 5 minutes over medium-high heat until mushrooms are browned. Stir in Chefs’ Menu sauce, seasoning cubes and water; cook and stir for 5 minutes over low heat; season with salt and pepper and keep warm.

3. Cook pasta according to package directions. Drain well and transfer to 4 plates or shallow bowls. Thinly slice beef and place over pasta; spoon sauce over beef and pasta. Season with fresh herbs, if you like.

Nutritional Information:
483 calories, 33 g protein, 15 g total fat (7 g sat.), 51 g carbohydrate, 2 g fiber, 5 g sugar, 77 mg cholesterol, 970 mg sodium, 12 points