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!
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!
Ready In: 2 hours
Level: Medium
Prep: 1 hour 10 minutes
Cook: 40 minutes
Yields: 10 Servings
- 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 Whole Milk Smooth & Creamy Plain
Ingredients
directions
Step 1
Combine sirloin and 1 tablespoon of the soy sauce and stir until combined; refrigerate for 1 hour.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
