Creamy beef and mushroom rigatoni

  • 30 mins cooking
  • Serves 6
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Creamy beef and mushroom rigatoni
  • 500 gram rigatoni pasta
  • 600 gram beef fillet steak, sliced thinly
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 20 gram butter
  • 4 (100g) shallots , sliced thinly
  • 2 clove garlic, crushed
  • 375 gram button mushrooms, quartered
  • 1/3 cup (80ml) brandy
  • 2 cup (500ml) beef stock
  • 1 1/4 cup (300g) sour cream
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1/4 cup (20g) parmesan cheese, finely grated
  • 2 tablespoon fresh flat-leaf parsley leaves, torn, extra


Creamy beef and mushroom rigatoni
  • 1
    Cook pasta in a large saucepan of boiling water until tender, drain.
  • 2
    Meanwhile, coat beef in flour, shake off excess flour. Heat oil in a large saucepan over high heat, cook beef, in batches, until browned. Remove from pan, cover to keep warm.
  • 3
    Melt butter in the same pan, cook shallot, garlic and mushrooms, stirring occasionally, until softened. Add brandy, cook, stirring, 30 seconds.
  • 4
    Add stock to pan, bring to the boil. Reduce heat, simmer, covered, 5 minutes. Add beef and sour cream to pan, stir until smooth. Remove from heat; season to taste. Add pasta and parsley, stir until combined.
  • 5
    Serve pasta sprinkled with cheese and extra parsley.


To save time, ask the butcher to slice the beef.