Beef Pepper Pasta Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tbsp cooking oil
02 -
1 lb thin-cut steak strips (ribeye or sirloin)
03 -
2 cups pasta tubes
04 -
1 1/4 cups grated mozzarella
→ Vegetables
05 -
1 cup chopped bell pepper (from 1 medium)
06 -
1 cup diced onion (from 1 medium)
07 -
8 ounces fresh mushroom slices
→ Sauce
08 -
2 cups beef stock
09 -
1/2 cup thick cream
10 -
1 tbsp thickening starch
11 -
1 tsp English sauce
→ Seasonings
12 -
1 tsp coarse salt
13 -
1/4 tsp ground pepper
14 -
1/2 tsp powdered garlic
# Instructions:
01 -
Pour cooking oil into a big pan over medium-high flame. Toss in bell pepper, onion, and mushrooms and stir until they soften, roughly 5 minutes.
02 -
Toss sliced meat into the veggie mix and sprinkle with salt, pepper, and garlic powder. Let it brown for just 2-3 minutes.
03 -
Blend thickening starch, beef stock, thick cream, and English sauce together until it's smooth. Dump this mix into your pan.
04 -
Toss in pasta tubes, wait till bubbling. Turn down heat, put a lid on, and let it simmer for 15 minutes, giving it a stir now and then.
05 -
Mix in 1/2 cup grated mozzarella, then scatter the rest on top. Cover and cook another 5 minutes till it's all melty.
# Notes:
01 -
Thinner steak cuts work best in this dish
02 -
You can swap any small pasta shape instead of tubes
03 -
Make sauce runnier or thicker by changing the starch or stock amounts