Mushroom Steak Pasta with Garlic Beer Cream Sauce

Mushroom Steak Pasta with Garlic Beer Cream Sauce 2

I’ve spent the past few weeks making my way up the West Coast, traveling from brewery to brewery, enjoying the company of Craft Beer’s finest. A journey much less about scribbling my name inside a few hundred books with a black Sharpie marker than it’s been about connecting to this community I’ve fallen in love with. This world I feel so grateful to be a part of is glad to count me as one of it’s own, and I’m incredibly honored that’s the case.

This gypsy soul that I own doesn’t want the travel to end, but being able to get back in the kitchen is consoling. I didn’t miss my bed, but I missed my knives. I didn’t care about living out of a suitcase, but living without my pans was hard. I didn’t want the shoes I left behind, but I did want my spice cabinet. Other than the open road headed North, there isn’t many placed I’d rather spend a day than in a familiar kitchen.

This is a meal that doesn’t require the full day that I’d like to spend in the kitchen, it can even be accomplished after work. But with warm flavors of beer, garlic and mushrooms it has a Sunday Supper feeling.

Mushroom Steak Pasta with Garlic Beer Cream Sauce 4

Mushroom Steak Pasta with Garlic Beer Cream Sauce

Yield: 4 servings

Ingredients

  • 1 lb flat iron steak
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbs butter, divided in half
  • 3 cloves garlic, minced
  • 10 wt oz crimini mushrooms (baby bellas), quartered
  • 1 cup white ale
  • ¼ cup heavy cream
  • 1 tsp minced fresh rosemary
  • salt and pepper to taste
  • Pasta, cooked al dente and drained

Directions

  • Cut the steak into 1/8 inch strips. Sprinkle on all sides with salt and pepper.
  • Melt 3 tbs butter in a cast iron skillet until hot. Add steak and cook until browned, removed from pan.
  • Add the remaining 3 tbs butter, mushrooms and garlic, cook until the mushrooms have darkened, about 5 minutes.
  • Add the white ale and cook until the beer and butter has reduced by about half, about ten minutes.
  • Turn off heat, stir in the cream.
  • Add back in the steak and simmer until slightly thickened, about 8 minutes.
  • Season with rosemary, salt and pepper.
  • Serve over pasta.
http://thebeeroness.com/2013/10/23/mushroom-steak-pasta-garlic-beer-cream-sauce/

Mushroom Steak Pasta with Garlic Beer Cream Sauce 3

21 thoughts on “Mushroom Steak Pasta with Garlic Beer Cream Sauce

  1. Sounds like you had a pretty awesome and successful tour!! Happy to hear you loved it! And I mean this steak and past looks killer! My family would love it!

  2. Glad you enjoyed your tour, reallllly hope you come to NY!! This recipes looks just AMAZING, Beef and beer go so well together! Totally pinning this one, seems great for St. Patty’s Day, maybe served over roasted potatoes!

  3. I could not love this recipe any more! Mushrooms and Steak go beautifully together and your Beer Cream Sauce sounds incredible. Can’t wait to try the recipe myself. Thanks for sharing!

    -Shannon

    1. White ale is a wheat beer. Also sometimes called a “Wit.” Alagash White, and Alaskan White are two pretty common ones.

  4. So. Not sure what kind of White Ale I should use. I have a cheap lager we usually use for pizza in the pantry. You think that would work? I don’t really know much about beer, but i REALLY want to try this recipe!!

  5. I tried this our last night and the flavors were delicious! Just one question, my sauce didn’t turn out very creamy, it was fairly thin, never really thickened up to where I expected. Suggestions? Or is it only lightly thick?

  6. I tried this recipe and loved it. Took a little longer than expected but i had to basically double the recipe. It was well worth the wait. The rosemary definitely made this dish! I have made a similar dish before but did not use rosemary and that is what really helps the dish out. And i just used regular light beer and it still tasted great. I will make this in the future but try a beer that you used in the recipe to see if it makes a difference. I also just kept my steaks whole and then let them sit and at the very end i cut the pieces up and simmered them in the sauce. Kept the meat very moist and cooked at medium temp..

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