Tuscan Sirloin Strips and Rigatoni

Tuscan Sirloin Strips and Rigatoni

Savor traditional Tuscan flavors in this creamy pasta topped with sirloin streak. It comes together quickly, and our Tuscan style butter makes it easy to add complex flavor in an instant.

Ingredients

  1. 8 tablespoons Challenge Tuscan Style Spreadable Butter, divided
  2. 1 pound sirloin steak trimmed and cut into ¼-inch thick strips
  3. 8 ounces (2½ cups) mushrooms, sliced
  4. 1 cup chopped onions (1 large)
  5. 1 teaspoon prepared spicy brown mustard
  6. 1½ Tablespoon flour
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
  9. ½ cup half and half or light cream
  10. 3 tablespoons dry sherry
  11. ¼ cup chopped sun-dried tomatoes (dry packaged without oil)
  12. 1 pound dried rigatoni
  13. Whole basil sprigs for garnish

Directions

  1. Step 1

    Melt 1 Tablespoon of Challenge Tuscan Style Spreadable Butter in a skillet over medium heat. Sauté steak strips then transfer them to a dish using a slotted spoon and cover to keep warm. Melt an additional 3 tablespoons of Challenge Tuscan Style Spreadable Butter in the skillet, add mushrooms and onions; cook until soft (about 10 minutes). Stir in mustard.

  2. Step 2

    Meanwhile prepare rigatoni according to package directions (about 10 minutes in rapidly boiling water). Drain and combine with remaining 4 tablespoons of Challenge Tuscan Style Spreadable Butter.

  3. Step 3

    Combine flour, salt and black pepper in a small cup, and slowly stir in cream to create a slurry. Add the flour slurry and sherry to skillet; cook until thicken.

  4. Step 4

    Add sautéed steak strips and sundried tomatoes; heat for an additional minute. Divide pasta on individual serving plates, top with sirloin strips and sauce. Serve warm with a garnish of basil sprigs.

Source: Challenge Home Economist

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