Seared Mushrooms & Sirloin with Savory Rigatoni
To stretch this dish to serve a crowd for just pennies more, try adding more pasta and chopped arugula. Pasta water stirred in at the end will help extend the sauce too!
Yields: 10 Servings
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Ingredients
| 1 | lb | sirloin tips (cut into 1-inch pieces) |
| 5 | tsp | soy sauce |
| 12 | oz | rigatoni pasta |
| 1⁄8 | tsp | black pepper |
| 2 | tbsp | olive oil |
| 1 | onion (finely chopped) | |
| 1 | lb | white mushrooms (thinly sliced) |
| 1⁄2 | tsp | salt |
| 2 | tbsp | tomato paste |
| 2 | tbsp | flour |
| 1 1⁄2 | c | beef broth |
| 1⁄2 | c | chicken broth |
| 1 | c | arugula (chopped) |
| 3⁄4 | c | Stonyfield Organic Plain Whole Milk Yogurt |
Directions
Combine sirloin and 1 tablespoon of the soy sauce and stir until combined; refrigerate for 1 hour.
Bring a large pot of salted water to a boil and cook pasta for 15 minutes or until al dente. Drain, reserving 1 cup pasta water and set aside.
Dry sirloin with paper towels and sprinkle with pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add beef to skillet and cook, stirring occasionally, for about 8 minutes or until browned on all sides; remove beef from skillet using a slotted spoon and set aside.
Heat remaining 1 tablespoon oil in skillet. Add onion and mushrooms to skillet and sprinkle with salt. Cover and cook about 7 minutes, stirring occasionally, or until softened. Remove cover and cook an additional 1 minute or until most of the liquid in the pan has evaporated.
Stir tomato paste into mushroom mixture and cook 1 minute. Sprinkle flour into pan and cook, stirring constantly, for 1 minute. Stir in broths and bring to a boil. Reduce heat to medium and simmer sauce for 4 minutes or until thickened. Stir in reserved beef and any accumulated juices and remove from heat; let cool 10 minutes.
Stir remaining 2 teaspoons soy sauce, arugula and yogurt into skillet until well blended. Stir in rigatoni until well blended; add pasta water by the 1/4-cupful if needed to loosen sauce.
Nutrition Information
|
260
CALORIES
|
7g
TOTAL FAT
|
16g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
1 cup (213g)
| ||
10
| ||
| Amount Per Serving | ||
260
60
|
||
| % Daily Value* | ||
| Total Fat | 7g | 11% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0g | |
| Cholesterol | 20mg | 7% |
| Sodium | 380mg | 16% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 1g | 4% |
| Sugars | 4g | |
| Protein | 16g | 32% |
| Vitamin A | 2% | |
| Vitamin C | 4% | |
| Calcium | 4% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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