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The Boat Shed Kitchen

Creamy Beef Pasta

This Creamy Beef Pasta features thinly sliced, melt-in-your-mouth sirloin in a velvety sauce of cream, broth, and white wine—infused with garlic, mushrooms, and a splash of balsamic for balance. It’s hearty, elegant, and incredibly satisfying whether served over pasta, rice, or mashed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs / 1 kg sirloin or fillet steak or chicken/pork if preferred
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 handful of mushrooms sliced
  • 3 tbsp cornstarch
  • 1 tbsp balsamic vinegar
  • Salt and pepper to season
  • 1 –2 tbsp olive oil
  • 1 tbsp parsley fresh or dried, for garnish
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1½ cups / 350 ml beef broth
  • 1 tbsp packed brown sugar
  • ½ cup / 120 ml heavy cream or milk
  • ½ glass white wine
  • 2 tsp fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Slice beef into thin strips across the grain.
  2. Mix beef with salt, pepper, and balsamic vinegar.
  3. Add cornstarch, then 2 tbsp cold water. Mix by hand.
  4. In olive oil, sauté onion until translucent.
  5. Add garlic and mushrooms, cook until soft.
  6. Increase heat and add beef. Cook briefly to sear.
  7. Remove beef mixture with slotted spoon, reserve pan juices.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-beef-pasta/

Notes

  • For extra richness, add a splash of Worcestershire or Dijon mustard.
  • Don’t overcook the beef—sear just until browned to keep it tender.
  • This dish reheats well; store leftovers in an airtight container in the fridge.