Monday, May 16, 2011

Portobello Mushrooms and Sirloin Strips over Spinach Pasta

Life definitely has a sense of humor. My last post I complained about my awful day, which, let's face it, involved a wet bathroom floor and a whiny son. Two days later we ended up in the ER with our daughter who had insane stomach pains. We were admitted, a million tests were done, and nothing could explain why she was in so much pain. The pain lasted for days and was incredibly stressful. Thankfully she's better, back to school and happy as ever. I'll tell you one thing though...

It made my last "bad day" post look like a walk in the park. It was a good lesson to learn, I'll be a lot slower to whine about the everyday inconveniences, that's for sure!

On to the food...

I have this big red cookbook that doesn't have a single picture in it. Being the five year old that I am, I've never used it. If there's not a big pretty picture next to a recipe, how can it possibly be good?

Turns out, it can.

This was a really fun recipe because of how different it was. Tangy sauteed steak and portobello mushrooms over a bed of spinach fettuccine. It was packed with great flavor and very filling. The whole family slurped it up.

Portobello Mushrooms and Sirloin Strips over Spinach Pasta
Adapted from The New American Heart Association Cookbook


12 oz boneless sirloin steak
1/2 cup red wine
3 tablespoons low sodium soy sauce
3 tablespoon Worcestershire sauce
6 medium cloves minced
2 teaspoons olive oil
1/2 tablespoons dried oregano, crumbled
12 oz portobello mushrooms, sliced
8 oz dried spinach fettuccine


Trim all fat off steak, slice into strips.

Combine wine, soy sauce, Worcestershire, garlic, olive oil and oregano in a large plastic bag. Add mushrooms and beef to marinade. Seal and turn to coat. Refrigerate for 30 minutes, turning often.

Prepare pasta according to directions.

Meanwhile, heat a large nonstick skillet over medium-high heat for one minute. Using a slotted spoon, transfer half the beef mixture to the skillet. Cook for 4 minutes, or until the meat is no longer pink, stirring frequently. Transfer the meat to a plate and set aside. Cook the remaining beef mixture.

Return the reserved beef mixture with any juices to the skillet. Increase the heat to high. Boil for 5 minutes, stirring occasionally. Remove from the heat.

To serve, spoon the pasta onto plate. Spoon the beef mixture and sauce over the pasta.

Serves 4

Per Serving: 381 cal, 29g prot, 47g carb, 4g fiber, 7.5g fat


Rebecca from Chow and Chatter said...

lovely recipe and so sorry to hear about your daughter not feeling well

Melody said...

Oh how scary! Thank goodness she is feeling better. I'm with you on the no picture cookbook thing, BTW! What's the point of a cookbook w/o pictures? It like a print only version of Playboy!

Nisrine Merzouki said...

Perfectly easy and delicious dinner. Steak and mushrooms really sound fantastic!

Kristin said...

I'm glad your daughter is feeling better! And that dish looks delicious! It makes me want to venture out of my normal meals. This is going on my menu for the week.

Leslie said...

Ugggg.stinks when you have a sick kids and the Doctors cant do anything about it!! I am glad she is feeling better.
Yummy dinner

Lara said...

I'm happy to hear that your daughter is feeling better....what a scary experience it must have been for you. The food looks amazing....maybe you can offer to be their cookbook photographer. :)

Yummies4Dummies said...


Natalie said...

a similar stomach pain issue happened to my mom recently. so scary! i'm glad she's feeling better though!

i'm with you, cookbooks w/o pictures tend to get overlooked. glad you tried this though--looks great!

Barbara Bakes said...

I like pictures with my recipes too. This looks like a great meal. So glad your daughter is doing well now.

sirquine said...

mmmm looks sooooo delicious! i really hope better feeling for your daughter =)

Ali said...

Sorry to hear that your daughter was in pain. That is awful. I hope she is doing better and relaxing. Lots of movies and ice cream. :o)

girlichef said...

ha ha'll have to start cooking through it and taping a photo of the recipe to each page as you others don't do the same thing ;) Sounds delish!! Hope your baby is all better.

Kim said...

I'm so glad to hear your daughter is better. The stress of going to the ER with my children seems to take years off my life.

I love how the portobello mushrooms really "beef up" this pasta. It looks so savory and delicious!

Reeni said...

I'm glad your daughter's ok! I love the idea of steak with pasta! It's something I don't ever make and would be nice for a change of pace.

Liz said...

sirloin and mushrooms....(sigh)!

Joanne said...

I'm sorry to hear that your daughter had such a traumatic experience! but glad that she's feeling better!

I have to admit, I'm also less inclined to cook from a cookbook if there are no pictures...but this does sound delicious!

Anonymous said...

Wow, glad your daughter is feeling better, but it does put things into perspective, doesn't it?!

I am the same way, I "read" recipes by picture first, then decide if I am going to make it.

Glad this one turned out for you!

Anonymous said...

Freeze lemon juice in ice cube trays then when recipes call for tablespoon of lemon juice just toss in a cube. Works for all citrus fruits.Food Display Cabinets