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+-- Thread: Beef Sirloin Pasta Portobello (/showthread.php?tid=53518)
Beef Sirloin Pasta Portobello - bjcotton - 03-25-2008
This is something I made last week when I was looking for a use for the Pecorino Romano cheese. Quite tasty. I used the red bell pepper since the green has a stronger taste.
* Exported from MasterCook *
Beef Sirloin-Portobello Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds boneless beef top sirloin, -- cut 1" thick
8 ounces linguine -- uncooked
1 tablespoon olive oil (1-2 Tbs)
2 cloves garlic -- crushed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
8 ounces Portobello mushroom caps, cut in half, then crosswise in 1/4" slices
1 medium red or yellow bell pepper -- cut in 1/8" strips
2 tablespoons thinly sliced fresh basil leaves
1/3 cup freshly grated Romano cheese
Cook pasta according to package directions; drain. Keep warm.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8: thick strips. In wok or large nonstick skillet, heat 1-2 Tbs oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
In the same pan, heat 1 Tbs oil until hot. Add mushrooms and bell pepper strips; stir-fry 3-4 minutes or until mushrooms are tender. Remove from heat. Return to pan; add sliced basil and toss.
Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
Source:
"Haggens"
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Re: Beef Sirloin Pasta Portobello - esgunn - 03-25-2008
Sounds good Billy! Thanks! I have sirloin in the freezer I need to use up. Now I just need those mushrooms and I am ready to go!
Re: Beef Sirloin Pasta Portobello - firechef - 03-25-2008
That does look real good Billy. I think I will have to put this near the top of my to do list of meals to make at home. Copied and ready to roll...
Re: Beef Sirloin Pasta Portobello - Gourmet_Mom - 03-25-2008
Sounds good Billy! Copied and saved!
Re: Beef Sirloin Pasta Portobello - luvnit - 03-25-2008
Oh gosh, I am a sucker for mushroom recipes.... I will be making this for sure. Can't help myself. I am drawn like a moth to a flame.
Re: Beef Sirloin Pasta Portobello - Gourmet_Mom - 03-25-2008
I think I've seen this before, but would someone please refresh me on when to clean the gills on portobellos? I guess I've not registered it before because I could not get them. My nearest "decent" market is doing a "makeover" and I can get them now, any time. I want to start incuding them in our menus now. (Even though YS HATES mushrooms.
) Advice?
Re: Beef Sirloin Pasta Portobello - esgunn - 03-26-2008
Mostly, they will darken any sauce you make where you leave the gills in. I think I read they can be bitter too - but not sure on that. I always clean them out - just use a spoon and scrape. Just don't have to worry that way.
Re: Beef Sirloin Pasta Portobello - Gourmet_Mom - 03-26-2008
Thanks Erin! For now, I'll err on the safe side and clean them.
Re: Beef Sirloin Pasta Portobello - cjs - 03-26-2008
I don't find it bitter to leave in, but they certainly make a darker sauce. and don't look real appetizing.
geez Erin, you were reading my mind (hope it was Erin...) "Sounds good Billy! Thanks! I have sirloin in the freezer I need to use up. Now I just need those mushrooms and I am ready to go!"
Exactly what I was going to say!
Does sound so good, Billy.