July 31st, 2008

The Mushroom Steak Stuff


I love the name of this recipe. It’s about as imaginative a name as my family would come up with.

But you know what? It’s perfect. That’s exactly what it is — mushroom steak stuff.

Check this out from AllRecipes.com: 


The Mushroom Steak Stuff


“The Mushroom Steak Stuff is what my family has come to call it. In all actuality, it’s sirloin strips and an awesome feta-mushroom cream sauce with pasta. A wonderful Italian meal!”


The reviewer gave this recipe 4 stars. This recipe average a 4.3 star rating.



  • 4 slices bacon
  • 2 tablespoons olive oil
  • 1 (16 ounce) package rigatoni pasta
  • 1/2 cup butter
  • 1 pound beef top sirloin, thinly sliced
  • 1 (6 ounce) package sliced fresh mushrooms
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon minced fresh ginger root
  • 1 pinch salt and pepper to taste
  • 2 tablespoons red wine
  • 1 tablespoon Marsala wine
  • 1 cup crumbled feta cheese
  • 2/3 cup heavy cream



  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
  • Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.

You can read the entire article along with readers’ comments here. And try it yourself!


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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