Tuesday, December 3, 2013

Cast Iron Love

I'm not sure how I survived without a cast iron skillet for so long.
This dish doesn't look pretty but it was hearty and delicious. It made amazing leftovers too! The mushroom, onion, and garlic smelled divine when it was cooking up. This dish definitely took care of my mushroom craving.
Skillet Steak & Mushrooms with Gorgonzola Pasta
(Pinterest find! Adapted from thebeeroness.com)
1/2 pound steak, sliced into thin strips
1 teaspoon salt
1 teaspoon fresh pepper
1/4 teaspoon minces rosemary
4 tablespoons butter, divided in half
4 cloves garlic, minced
1/2 onion, sliced
10 ounces mushrooms (white or baby bella)
1 cup white ale
1/4 cup half & half
Gorgonzola cheese crumbles
Pasta, cooked al dente and drained
1. Melt 2 tablespoons of butter in a cast iron skillet until hot. Add steak and cook until just browned, removed from pan.
2. Add the remaining 2 tablespoons butter, mushrooms, onion and garlic. Cook until the mushrooms get slightly soft, about 5 minutes.
3. Add the white ale. Simmer until the liquid is reduced, about ten minutes.
4. Turn off heat, stir in the half & half. Return the steak to the skillet and season with salt, pepper, and rosemary. Simmer until slightly thickened and heated through, about 5 to 8 minutes.
5. Serve over pasta and sprinkle with gorgonzola!

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