I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
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.