Ingredients
Scale
- 2 steaks (such as ribeye or sirloin)
- 200g spaghetti
- 250g fresh mushrooms (sliced)
- 3 cloves of garlic (minced)
- 1 onion (chopped)
- 1 cup beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the ingredients by slicing fresh mushrooms, mincing garlic, and chopping onion.
- In a large frying pan, heat olive oil over medium-high heat. Season the steak with salt and pepper, then cook each side for 4-5 minutes. Remove and let the steak rest.
- In the same pan, add chopped onion and minced garlic, sauté until fragrant, then add sliced mushrooms. Cook until soft, then pour in beef broth and simmer.
- While mushrooms cook, boil water and cook spaghetti according to package instructions. Drain and mix with mushroom sauce. Slice steak and serve over spaghetti, garnished with fresh parsley.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair with a side salad or garlic bread for a complete meal.
- A glass of red wine can enhance the dining experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry, Boil
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 600 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg