🍝🥩 Creamy Beef Mushroom Pasta 

🧾 Ingredients

For the Pasta

• 250g (9 oz) rotini or any pasta
• Water for boiling
• Salt

For the Beef

• 250g (9 oz) beef (thinly sliced, sirloin or flank)
• Salt and black pepper
• 1 tsp paprika
• 1 tbsp olive oil

For the Sauce

• 1 cup mushrooms (sliced)
• 1/2 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• 1 tbsp flour (for thickening)
• 1 tbsp butter

For Garnish

• Fresh parsley (chopped)

👨‍🍳 Instructions

Step 1: Cook the Pasta

1. Bring a pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain and set aside (reserve 1/2 cup pasta water).

Step 2: Cook the Beef

1. Season beef with salt, pepper, and paprika.
2. Heat olive oil in a pan over high heat.
3. Sear beef quickly for 2–3 minutes until browned (don’t overcook).
4. Remove and set aside.

Step 3: Build the Sauce

1. In the same pan, melt butter.
2. Add onions and garlic, sauté until soft.
3. Add mushrooms and cook until tender and slightly golden.
4. Sprinkle flour and stir well.

Step 4: Make it Creamy

1. Pour in beef broth while stirring.
2. Add Worcestershire sauce and mustard.
3. Simmer until slightly thickened.
4. Stir in heavy cream and cook until smooth and creamy.

Step 5: Combine Everything

1. Return beef to the pan.
2. Add cooked pasta.
3. Toss everything together until well coated.
4. Add a splash of reserved pasta water if needed for consistency.

Step 6: Serve

1. Garnish with chopped parsley.
2. Serve hot.

✨ Pro Tips

• Cook beef quickly on high heat to keep it tender.
• Don’t overcook mushrooms — let them brown for better flavor.
• Add pasta water gradually to adjust sauce thickness.
• Use heavy cream for a richer, silkier sauce.

🍝 Final Result

Tender beef strips and mushrooms coated in a rich, creamy sauce, perfectly clinging to pasta — comforting, indulgent, and full of deep savory flavor.