Rustic Beef & Mushroom Pasta
Imagine coming home to a delectable beef dinner ready to enjoy - no fuss, no rush, just pure, savory satisfaction. With a can of Campbell’s® Condensed French Onion Soup for instant long-simmered flavor, sirloin steak, broken lasagna noodles, and minimal prep, our Rustic Beef and Mushroom Pasta recipe turns any busy day into an effortless gourmet experience.
Ingredient
- 9 lasagna noodles (about 8 ounces), broken into 2-inch irregular pieces
- 1 1/2 pounds beef sirloin steak, cut into 1/4-inch-thick slices that are about 2 inches long
- 3 tablespoons olive oil
- 16 ounces cremini mushroom, thickly sliced
- 1 1/3 cups water, divided
- 1 yellow onion, peeled, quartered from stem to top, and thinly sliced
- 2 large garlic cloves, finely chopped (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 can (10.5 ounces) Condensed French Onion Soup
- 3 sprigs fresh thyme leaves
- 2 teaspoons finely grated orange zest (from 1 orange)
- 1 teaspoon balsamic vinegar
- 2 tablespoons chopped fresh parsley, for garnish
Direction
- Bring a large pot of salted water to a boil over high heat. Turn the heat to low and cover the pot until you are ready to cook the pasta.
- Meanwhile, sprinkle the beef with salt and pepper. Heat a large skillet or sauté pan over medium-high heat until hot. Add 2 tablespoons of the oil to the pan. Working in batches to avoid crowding the pan, add the beef and brown it for about 1 minute on each side. Transfer to a plate.
- With the pan still on medium-high heat, add 1/3 cup of the water. Stir with a silicone spatula to release the brown bits on the bottom. Add the mushrooms and 1 tablespoon of the oil. Cover the pan with a lid and cook for 5 minutes, or until most of the liquid in the pan evaporates. Remove the lid and stir the mushrooms for 2 minutes longer, or until they are golden.
- Add the pasta and cook for 8-9 minutes, or until al dente. Drain in a colander.
- Meanwhile, stir the onion and garlic into the mushrooms, cooking and stirring for 2 minutes. Add the Campbell’s® Condensed French Onion Soup, the remaining 1 cup water, the thyme sprigs, and tomato paste. Bring to a boil, adjust the heat to a simmer, and let the stew bubble for 5 minutes. Remove and discard the thyme sprigs.
- Stir the beef, orange zest, and vinegar into the skillet. Add the pasta and parsley to the pan. Toss everything together and serve in shallow bowls. Sprinkle with parsley.
