Caramelized Beef, Onion and Cremini Mushroom Farfalles in a Creamy Mustard Sauce

garnished with baby spinach and parmesan

  • 30 min
Family Friendly
Beef
Spring has sprung and it's finally time to feel the fresh breeze of flavours with our creamy mustard coated caramelized beef farfalles!
Creamy mustard roast beef farfalles

Ingredients

1/2 cup(s)
5% Cooking Cream
25 g
Baby Spinach
1/2
Beef Broth Cube(s)
1 tbsp
Butter (not included)
113 g
Cremini Mushrooms
1 tbsp
Dijon Mustard
200 g
Farfalle
2
Inside Round Steak
30 g
Parmesan
1 sprig(s)
Thyme
1 cup(s)
Water for Beef Broth (not included)
1/2
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
741 kcal
Total fat
26 g
Saturated Fat
11 g
Sodium
772 mg
Total Carbohydrate
84 g
Fiber
7 g
Sugar
9 g
Proteins
48 g

Instructions

Cook the pasta
1

Cook the pasta

In a large pot, bring salted water to a boil, and cook the farfalles for 10 minutes. Strain and reserve.

Prepare the ingredients
2

Meanwhile, prepare the ingredients

Slice beef, onion and mushrooms. Caramelize ingredients with butter in a pan over high heat for 10 minutes. Add thyme leaves.

Add the broth to the meat
3

Add broth

Dissolve the beef broth cube into water for broth. Add to pan and cook for 5 minutes more.

Add the cream
4

Finish the sauce

Add the cream and cook another 2 minutes. Add Dijon mustard and mix well.

Add the pasta and serve
5

Serve

Add the cooked pasta and the spinach. Mix well, cover and let simmer for 5 minutes, making sure that it does not stick. Serve and garnish with parmesan and pepper to taste.