Beef and Mushroom Pappardelle
Ingredients:
12 oz pappardelle pasta
1 lb beef sirloin or chuck, thinly sliced
8 oz cremini or button mushrooms, sliced
1 small onion, chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tbsp butter
1 tsp dried thyme (or 1 tbsp fresh)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook pappardelle pasta according to package instructions. Reserve ½ cup pasta water and drain.
Heat olive oil in a large skillet over medium-high heat. Add beef slices, season with salt and pepper, and cook until browned. Remove and set aside.
In the same skillet, add butter and sauté onions and garlic until soft. Add mushrooms and cook until browned.
Pour in beef broth and let simmer for 5 minutes. Stir in heavy cream and thyme.
Return the beef to the skillet and toss to combine. Add cooked pasta and Parmesan cheese, stirring to coat. If needed, add reserved pasta water for a silkier sauce.
Garnish with fresh parsley and serve hot. Enjoy!