Mushroom Steak ‘n’ Linguine

Name: Mushroom Steak 'n' Linguine
Prep time: 15 min
Cook time: 15 min
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

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! —Taste of Home Test Kitchen

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

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.
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).
Drain linguine; top with mushroom mixture and beef.

Nutrition Facts

2-1/4 cups: 635 calories, 29g fat (16g saturated fat), 129mg cholesterol, 411mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 38g protein.

Originally published as Rosemary Beef Skillet in Simple & Delicious March/April 2008

Reviews

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shortnsweet1970

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!
tready2

Sep 3, 2011

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

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!
barhoo01

Mar 22, 2009

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