Tender Garlic Butter Steak Bites in a Rich Parmesan Cream Sauce
Ingredients:
- 1 lb (450g) sirloin steak, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley (optional)
Directions:
Start by preparing the steak. Cut the sirloin steak into bite-sized pieces and season them generously with salt and pepper on all sides.
Next, heat a large skillet over medium-high heat. Once the skillet is hot, add 2 tablespoons of butter and let it melt, swirling the pan to coat the bottom evenly. Once the butter is melted and foamy, add the seasoned steak bites to the skillet in a single layer. Let the steak pieces cook without moving them for about 2 to 3 minutes, allowing a nice sear to form on one side. Flip the steak bites over and cook for another 2 to 3 minutes, or until the steak reaches your desired level of doneness. Once cooked, remove the steak bites from the skillet and set them aside on a plate.
In the same skillet, add the minced garlic. Cook for about 30 seconds, stirring constantly to prevent the garlic from burning. The garlic should become fragrant and golden in color.
Now, pour in 1/2 cup of heavy cream, stirring well to combine with the garlic and any leftover bits of steak in the pan. Let the cream simmer for about 2 to 3 minutes, allowing it to thicken slightly.
Once the cream has thickened, add 1/4 cup of grated Parmesan cheese to the skillet. Stir the cheese into the cream until it melts completely and the sauce becomes smooth and creamy. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
Return the cooked steak bites to the skillet and toss them in the creamy Parmesan sauce, ensuring the steak is well coated. Let the steak simmer in the sauce for another 1 to 2 minutes, allowing the flavors to meld together.
To finish, garnish the steak bites with freshly chopped parsley, if desired. Serve
Luxurious Beef Pasta in a Creamy Garlic Sauce 🍝🧄
Ingredients:
- 1 lb ground beef
- 1 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 8 oz medium pasta shells
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
1. Begin by cooking the pasta shells according to the package instructions. Aim for al dente, then drain the shells and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and minced garlic, sautéing them until the onion turns translucent and fragrant.
3. Next, add the ground beef to the skillet, using a spoon to break it into smaller pieces. Cook it until the meat is browned and no longer pink.
4. Sprinkle in the paprika, salt, and pepper for flavor, and mix well.
5. Pour in the beef broth along with the heavy cream, stirring the mixture. Bring it to a gentle simmer.
6. Allow the sauce to simmer for about 10 minutes, or until it thickens to your desired consistency.
7. Add the cooked pasta shells to the skillet and mix them in until they are thoroughly coated with the creamy garlic sauce.
8. Remove the skillet from the heat and stir in the shredded cheddar cheese until it melts beautifully into the dish.
9. To finish, garnish with freshly chopped parsley before serving for a pop of color and flavor.
Nutritional Information: Approximately 600 kcal per serving, serves 4.
Time: Preparation time: 10 minutes | Cooking time: 30 minutes.
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