23 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 5
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1

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!

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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.

Nutrition Facts

1330.88 calories; 61.1 g protein; 87.5 g carbohydrates; 81.82 g fat; 283.39 mg cholesterol; 1169.74 mg sodium.Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

12/21/2009
So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely make it again and again! We did do a couple things different: 1. Expensive cuts like sirloin not necessary- we used cube steak because that was what we had in the freezer. Turned out great! 2. We cut the steak into bit size piece vs the thin slices. Made it nice to cook and easier to eat. We also cooked the meat in the bacon fat and added a tbsp of butter at the end for flavor. 3. We chopped the mushrooms in a food processor. Made then into tiny pieces which is easier for non-mushroom lovers to eat. Had to add a little extra wine to the mix to cook. 4. Used penne pasta because it was smaller. The rigatoni at the store was huge. A couple changes we will make next time: 1. Worcestershire sauce when cooking the meat. Just for a little extra flavor. 2. Add steamed broccoli to the oven mix for a veggie component.
(4)

Most helpful critical review

07/28/2008
I tried this recipe after buying all the ingredients it called for. It wasn't difficult to make but after reading it I thought it sounded fantastic. I was not impressed. I followed the recipe exactly so not sure what happened...I thought it didn't have enough sauce for one thing...I might try it again though -my husband and youngest daughter both liked it. (Might just be personal taste? I love feta cheese but am not used to feta and steak...)
(1)
23 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 5
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
12/21/2009
So I have never reviewed anything before but just had to on this one! I was a little worried about this dish since we are not big mushroom people but it turned out awesome!!! Will definitely make it again and again! We did do a couple things different: 1. Expensive cuts like sirloin not necessary- we used cube steak because that was what we had in the freezer. Turned out great! 2. We cut the steak into bit size piece vs the thin slices. Made it nice to cook and easier to eat. We also cooked the meat in the bacon fat and added a tbsp of butter at the end for flavor. 3. We chopped the mushrooms in a food processor. Made then into tiny pieces which is easier for non-mushroom lovers to eat. Had to add a little extra wine to the mix to cook. 4. Used penne pasta because it was smaller. The rigatoni at the store was huge. A couple changes we will make next time: 1. Worcestershire sauce when cooking the meat. Just for a little extra flavor. 2. Add steamed broccoli to the oven mix for a veggie component.
(4)
01/07/2010
My picky son said this steak is great something he NEVER says about a new dish. The only thing I changed was that I added 1/4 cup chopped scallions. This is definitely going on the regular rotation.
(4)
03/20/2009
I made this with brown rice last night because I didn't have the pasta and I had to use up some steaks and mushrooms. I'm SO glad I did my husband and I loved it and we're still talking about it. Followed the recipe for the mushroom stuff to a t it was great with rice. I put green onions over the top of everything.
(2)
07/02/2008
Deeeeeeelicous....used cheddar in place of feta as that is all I had on hand. Will definitely try feta next time!
(1)
07/31/2008
The was DELICIOUS! I wondered a little at the combinations of ginger mustard cream red wine and feta but it tastes wonderful. My husband said it was the best pasta he's ever had. And don't skip the bacon on top...it adds the perfect finishing touch.
(1)
07/28/2008
I tried this recipe after buying all the ingredients it called for. It wasn't difficult to make but after reading it I thought it sounded fantastic. I was not impressed. I followed the recipe exactly so not sure what happened...I thought it didn't have enough sauce for one thing...I might try it again though -my husband and youngest daughter both liked it. (Might just be personal taste? I love feta cheese but am not used to feta and steak...)
(1)
03/18/2011
I would've given this 3 stars but I think the few modifications I made contributed to the not-so-great results. I made it as written except substitued fat free half-n-half for the cream (just what I had on hand) powdered ginger for fresh and too much mustard (accidentally). I also used proscuitto for the bacon which was a plus. Unfortunately the sauce would not properly combine. The butter was floating on top even after simmering for the full time and even after it baked in the oven. It was way too mustardy (my fault) and just seemed to have too many strong flavors for one dish. I think it could have been better if I made it exactly as written but still not a keeper for me. It was fun to try though!
(1)
07/07/2008
Made this last nite. It was great!
(1)
07/31/2008
wow!! fantastic and I was a little surprised that it all blended so well. Personally the serving size was too large but that doesn't reflect the recipe itself.
(1)