SERVES 4 to 6
TOTAL TIME: 45 minutes
Freshly grated Pecorino Romano cheese can be substituted for the blue cheese if desired.
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3 |
tablespoons vegetable oil |
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1 |
pound sirloin steak, trimmed and sliced crosswise into ⅛-inch-thick strips |
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Salt and pepper |
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|
12 |
ounces portobello mushrooms, trimmed, halved, and sliced thin |
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1 |
onion, sliced thin |
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2 |
tablespoons all-purpose flour |
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2 |
teaspoons tomato paste |
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½ |
cup Madeira |
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2 |
cups low-sodium chicken broth |
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1 |
tablespoon unsalted butter |
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1 |
pound farfalle |
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¼ |
cup minced fresh parsley |
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4 |
ounces blue cheese, crumbled (1 cup) |
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Season beef with salt and pepper. Add beef in single layer and cook without stirring for 1 minute. Stir and continue to cook until browned, about 1 minute; transfer to bowl.
2. Add remaining 2 tablespoons oil, mushrooms, onion, and ¼ teaspoon salt to now-empty skillet, cover, and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, about 5 minutes.
3. Stir in flour and tomato paste and cook for 1 minute. Whisk in Madeira, then broth, and simmer until thickened, about 5 minutes. Stir in beef with any accumulated juices, and cook until warmed through, about 1 minute. Whisk in butter; remove from heat and cover.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add beef mixture and parsley and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Sprinkle with blue cheese and serve.