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I threw this dish together on a hectic night and boy did it come through. You'll get juicy seasoned beef, soft mushrooms, and a pile of that dreamy creamy sauce. Odds are, everything you need is already hanging out in your fridge and pantry.
Why You'll Love This Beef Alfredo
This comes together so fast—your house is gonna smell so cozy while it cooks. Beef and mushrooms soaking up that luscious Alfredo? Big comfort energy in every forkful. Even better, you don't have to run to the store since you probably have everything you need.
Grab These Things First
- Parmesan Cheese: Freshly grated gives you the best flavor, trust me.
- Heavy Cream: This is what makes the sauce so thick and dreamy.
- Italian Seasoning: A handful of mixed herbs makes it taste super good.
- Chicken Stock: Use low sodium if you want to play with the salt.
- Dry White Wine: Such a flavor boost, but you can swap in broth if you want.
- Mushrooms: Any kind you like—cremini, white, whatever's handy.
- Ground Beef: Grab 80-85% lean so you get flavor without pools of fat.
- Onion + Garlic: My go-to starter for anything tasty.
- Olive Oil: Drizzle enough to coat your pan for those veggies.
Putting It Together Fast
- Garnish and Plate:
- Add a good sprinkle of extra cheese and some chopped herbs just before eating, because you can never have too much cheese.
- Wrap Up the Sauce:
- Mix in the pasta, Parmesan, cream, and that leftover pasta water so everything’s just right.
- Let Sauce Simmer:
- Drop in the chicken stock and your spices, and give things a chance to hang out.
- Scrape Up the Flavor:
- Pour in wine, then make sure you loosen all the tasty browned bits from your skillet.
- Brown the Mushrooms:
- When the beef's done, slide in those mushrooms and let them cook down for max flavor.
- Brown the Beef:
- Stir the beef around so every crumb gets brown and tasty.
- Get the Aromatics Going:
- Heat olive oil and toss in onion and garlic, letting them get golden and nice-smelling.
- Boil the Pasta:
- Pop your noodles in salty water. When they're barely soft, scoop out a cup of that starchy water before draining.
Easy Sides to Make It a Meal
This is killer with thick garlic bread straight from the oven. Throw together a leafy salad with punchy dressing to balance the richness. And when you want veggies, toss some broccoli, asparagus, or Brussels sprouts in the oven until crispy.
Storing Leftovers
Pop the leftover pasta in the fridge once it’s cooled—good for 3 or 4 days. To reheat, warm it slow on your stove with a bit of milk so the sauce gets creamy again. Freezing? It’s way better if you freeze the noodles and sauce apart. You’ll be so glad you did later on.
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Frequently Asked Questions
- → Why keep some pasta water?
The starch in it helps make the sauce smooth and creamy. Splash a bit in if your sauce thickens too much.
- → Can I leave out the wine?
Sure! Just use a little extra chicken stock. The wine adds flavor, but the dish will still turn out great.
- → What's the point of using both stock and cream?
Stock makes it flavorful without feeling too rich, while cream adds that classic silky touch.
- → How do I stop the cream from splitting?
Don't crank up the heat when you add the cream. Keep things on low and let it gently cook.
- → What about ground turkey instead of beef?
Totally fine! It'll still be tasty, just a bit lighter in both flavor and color.