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

SUBMITTED BY: Fetish Cook

“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!”

RECIPE RATING:

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PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

INGREDIENTS

• 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

 

DIRECTIONS

• 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!

As always, I am on the lookout for other people’s opinions, recipes and thoughts about steak.

Sometimes, I’m not so sure I should look outward for answers that should come from within.

Perhaps that’s a bit too heady for a blog about steak. But take this “poll” I discovered, for instance.

It comes to us from http://forums.atari.com. Now that should conjure up images of pocket protectors, big ’80s glasses and dudes who LOVED the movie “War Games.” (Okay, I loved it, too. Matthew Broderick rocks.)

But, well, just check it out.

Steaky, steak, steak. Here it goes down, down into my belly…, How do you like it?

I would like to say that this goes to show you a love for steak crosses all social, economic, political, blah, blah boundaries. And that we could gain some real insight into people’s steak preferences from this poll. But, seriously. Only 13 people voted?

Is that really enough to give us a good idea of what people like? I think not.

All it tells you is that 3 dudes from your high school chess club like their steaks medium well. And that, my friends, ain’t scientific.

And so, I will continue on my search for answers. For the truth about steak. For the REAL scoop. Will I ever find it? Perhaps not. But it’s the journey that matters. It’s all about the journey.

I love to read about how other people prepare their steaks. Variety is the spice of life, right?

Well, some people like it REALLY spicy. And really creative.

“Raj” offered this method of cooking steaks that I’ve never tried. (I’m going to now!) Here’s what he said:

There’s a variation on frying that I like: steam frying. I use lower heat and add slivers of onions and italian peppers, slices of celery and mushrooms, and curry powder. Then pop on a lid.

Yum! Doesn’t that sound delicious? I can smell the simmering onions and peppers now. I’d imagine this method makes the steaks really tender and full of flavor throughout. And a bonus is a bit of a dipping sauce left over after they’re cooked.

My mouth is watering. How about yours?

Read Raj’s suggestion and more here.