Pasta with beef strips and cream recipe

I thaw beef this morning and had no idea what recipe to make. After some serious thoughts ;), I decided to make Pasta with beef strips and a cream recipe without tomato sauce.

Why pasta without tomato sauce? Well, when I checked, I’d run out of it. But that wasn’t going to prevent me from eating pasta.

That’s when you use your creative spark and start mixing and matching ingredients until you get a recipe worth sharing and family-approved.

This Pasta with beef strips and cream recipe turned out delicious. You’ll love how easy it is to make and how little ingredients it needs.

In less than 30 minutes, your dinner be ready and worth bragging about the tender beef strips, creamy sauce, and perfectly cooked pasta.

Also is super affordable this recipe. If you are on a budget, this meal is under $10.

So grab your apron, and let’s start cooking!!

Ingredients for Pasta with beef strips and cream recipe

• 1/2 pound of beef. I used a random cut of meat I had in the fridge. Nothing fancy. To ensure your meat is tender, cut it into thin strips and against the grain.

• 2 cups of pasta. Any pasta will do well. It is only a matter of preferences. I used penne because It was what I had. If you follow any of my recipes, you will notice “what I have” to be a common denominator.

• 1/2 cup of natural yogurt. Yogurt will give this recipe a tangy flavour and thicken things up a bit. It’ll valance the flavours and add depth to this recipe. Also, its natural acidity acts as a tenderizer for the meat.

• 1 medium size onion. Onions bring notes of sweetness to the dish and are the base flavour.

• 1/2 cup of heavy cream to make our dish creamy and gloriously flavorful.

• 1 tablespoon Dijon mustard to complement the rest of the ingredients and enhance the overall flavour.

• 2 tablespoon olive oil to sear the meat and saute the onions.

• 1 cup of stock beef or chicken. You can also use beef bouillon. If you do, use a cup of water instead.
• 1/2 cups of parmesan cheese. I use the costco powdered parmesan cheese

Cooking instructions

1. Cooking the pasta perfectly

Start by cooking your pasta. Set a medium pan with boiling water. Pour enough water so the pasta is covered, and there is enough room for it to grow.

Follow the cooking instruction of the pasta package you are using. There are some cooking time variations depending on the type of paste you have.

Mine took 9 minutes to be al dente. It is better to have the pasta done al dente.

The most reliable way to determine if pasta is al dente is by tasting it.

Take a strand of pasta and bite into it. It should be cooked through but still offer a slight resistance or firmness in the center. It should not be mushy or overly soft.

The pasta will continue to cook slightly even after it’s drained, so it’s better to slightly undercook it while it’s still in the pot of boiling water.

By the time it’s combined with the sauce or served, it will reach the desired al dente texture.

2. Preparing and cooking the rest of the ingredients

Make sure to cut the meat against the grain so it is tender. Cut it into small thin strips.

Cut the onion into small cubes.

On a saucepan or Dutch oven, pour the olive oil and set the stove to medium-high.

Once the oil is hot, start adding the beef strips one by one without stirring.

Wait until the beef strip side touching the pan has cooked through to flip it and cook the other side.

Once all the meat is cooked, take it out of the pan and set it aside.

In the same pan, add the onion and saute. Once they are translucid, deglaze them with the stock or water.

Add the yogurt and cream at this point.

Now you can add the beef and the pasta.

Stir everything and mix well. Everything is cooked already, so just give it a minute for all the flavours to come together.

The final step is to add 3/4 cup of powdered parmesan cheese to finish the dish.

Serve and enjoy!!

Is double cream good for pasta?

Double cream is a great choice for pasta if you’re not watching your calories or trying to eat low-fat. It makes your pasta incredibly flavorful, creamy, and rich.

Also, it adds a luxurious texture to the sauce that coats the pasta, making the whole dish more satisfying and delicious.

Give it a try, and you’ll understand what I mean!

How can you add cream to pasta

In most cases, it’s best to add cream towards the end of the pasta-making process.

This helps prevent the cream from overheating or curdling due to prolonged exposure to high heat.

Adding it towards the end allows the cream to heat gently through and blend with the other ingredients without compromising its texture or flavour.

How can whipping cream be any good for a pasta recipe

Whipping cream can greatly enhance pasta recipes. It adds creaminess, richness, and a velvety texture to pasta sauces.

This will Transform a simple pasta dish into a creamy and indulgent delight, contributing depth of flavour and helping balance out other ingredients.

Is it okay to use normal milk instead of heavy cream when we cook pasta?

Yes, it is okay to use normal milk instead of heavy cream. If you do, triple the amount of milk per heavy cream.

I used 1/2 cup of heavy cream in this case, so you can use 1 1/2 cup of milk.

You can also add a tablespoon of butter to compensate for the flavour since the milk doesn’t have the same fat content as the heavy cream.

If you still have questions like Can I use half and half in place of heavy cream in a creamy pasta sauce?

The following post will help you find the perfect substitute for heavy cream and how to use it.

15 Best substitute for heavy cream in soups

Can you use beef broth instead of water when cooking pasta?

You can use beef broth instead of water to cook your pasta. I do it all the time. The results are fantastic. So yes, I encourage you to do that.

Using beef broth instead of water when cooking pasta will add a delicious savoury flavour. The pasta soaks in all the beef stock’s goodness and ends up deliciously tasty.

To do so, heat the beef broth in a pot until it simmers, adding salt to your liking.

Cook the pasta in the simmering broth, adjusting the liquid level if necessary. Once the pasta is cooked, drain it. Save some of the liquid to add to the sauce and use instead of the stock the recipe calls for.