Mushroom Beef with Cabernet Pasta

Something Extra
Fall 2015

Recipe Theme

Explore Fall flavors with our latest edition of Something Extra!


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
1½ 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


To add your comments, please log in.

You mention sour cream in the recipe..did you mean butter? The directions do not mention sour cream.

Comment Number: 6748


Yes, you are correct-we goofed. Recipe has been updated. Thanks for alerting us!

Comment Number: 6751