Sirloin Strips and Rigatoni
Savor traditional Italian herb flavors in this creamy pasta topped with sirloin streak.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Colander
- Slotted spoon
- Spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving platter
Ingredients
- 8 Tablespoons (1 stick) Challenge Butter, divided
- 1 pound of sirloin steak trimmed and cut into ¼-inch thick strips
- 8 ounces (2½ cups) mushrooms, sliced
- 1 cup chopped onions (1 large)
- 1 ½ teaspoons finely minced fresh garlic
- ¾ teaspoon finely minced fresh rosemary
- 1 teaspoon prepared spicy brown mustard
- 1½ Tablespoon flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup half-and-half or light cream
- 3 Tablespoons dry sherry
- ¼ cup chopped sundried tomatoes (dry packaged without oil)
- 1 pound dried rigatoni
- whole fresh basil sprigs or chopped fresh basil for garnish
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