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Mushroom Steak 'n' Linguine Recipe

Mushroom Steak 'n' Linguine Recipe

This creamy dish has lots of great earthy flavors; mushrooms and a bit of rosemary make it really special, too. This is sure to become a family favorite!
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 pound beef top round steak, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons olive oil, divided
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 pound sliced fresh mushrooms
  • 1 cup coarsely chopped fresh spinach
  • 1/2 teaspoon dried rosemary, crushed
  • 3/4 cup spreadable chive and onion cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon whole milk

Directions

  • 1. Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm.
  • 2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil).
  • 3. Drain linguine; top with mushroom mixture and beef. Yield: 4 servings.

Nutritional Facts

1 cup meat mixture with 1-1/4 cups linguine equals 635 calories, 29 g fat (16 g saturated fat), 129 mg cholesterol, 411 mg sodium, 52 g carbohydrate, 4 g fiber, 38 g protein.

Reviews for Mushroom Steak 'n' Linguine

Sort By :
MY REVIEW
Reviewed Sep. 4, 2011

"We enjoyed this recipe tremendously! I must say we didn't have trouble with the meat being tough (as others commented) but we used beef meant to use in stir frying, which is always cooked quickly. What I especially liked about it was that it was a recipe that didn't rely on name brand ingredients (except for the cream cheese) because often the name brands are not available in The Netherlands which can make an otherwise excellent-sounding recipe impossible to make. So two thumbs up from both of us!"

MY REVIEW
Reviewed Sep. 3, 2011

"Round steak should be cooked longer. It is a tough cut."

MY REVIEW
Reviewed Sep. 1, 2011

"There is no way the beef would be tender enough after just a few minutes of cooking, but the sauce sounds great!"

MY REVIEW
Reviewed Mar. 22, 2009

"This was okay, but the meat was kind of tough when it was all said and done."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.