Sirloin Pasta Bake
My friend, Karen and I often have conversations about the time constraints of today’s fast paced world and trying to juggle a full time job, children’s sports practices & games, their homework, housework…you get the point! Often times it is easier to grab a quick dinner of takeout or a prepared meal from the freezer section of the local grocery store.
I’m an advocate of home cooked meals, maybe because no matter how busy my mom was, she always cooked dinner for us. Karen asked me if I could come up with easy to put together, no fuss dinners that she could cook for her family.
YUP, sure can! I immediately thought of a million things that are simple to prepare and taste delicious. When I actually sat down to put pen to paper and write down all the yummy and easy things I could make, I started to realize that what I think is easy, might not be that easy for everyone. So, I started experimenting with a few ideas. My goal here is to develop several recipes that only require one dish and the finished dinner is a complete meal with protein, carbohydrate and a veggie. So here goes…first one is a sirloin pasta bake.
What you’ll need for Sirloin Pasta Bake:
If you notice there is a bulb of garlic in this picture, but it doesn’t show up in the recipe. Hmmm…I can’t remember if I used a couple of cloves or not, but feel free to add it in with the onions if you love garlic like I do. I don’t think it will make or break the dish either way. Personally, I would have added in some mushrooms, but my friend doesn’t like them…so I left them out.
Slice the sirloin into thin strips. Place flour salt and pepper into a bowl and toss Sirloin strips in flour.
Heat olive oil in a 6.5 quart dutch oven on medium heat. No worries if you don’t have one, you can saute the meat in a frying pan with olive oil. Slice your onion into strips and add to the pot. Add the sirloin strips to the pot and allow to brown, turning the meat frequently until all pieces are brown and you can’t see any white flour. This takes about 7 minutes.
Add in the beef broth and dry…yes…I said DRY pasta. That’s the beauty of this dinner, it really is no fuss! You’ll notice in this picture, the pasta is with beef broth and nothing else…well, I started out using a large casserole dish and switched to a dutch oven so I would only use one pot.
Open up the cream cheese and toss the whole block into the pot. Trim the ends off of the string beans and throw them in the pot with all the other ingredients. It can’t get simpler than this, my friends.
Cover and place in oven for 30 minutes…Remove cover and cook an additional 30 minutes. Allow to cool slightly and serve! Oops…I think we dug right in to the sirloin pasta bake because I don’t have any plated pictures! I guess I’ll just have to make it again. The picture below is after 30 minutes of cooking, when I gave it a good stir and removed the lid. By removing the lid and cooking an additional 30 minutes, the sauce with thicken and those tiny lumps of cream cheese vanish into a velvety sauce. There you have it folks, Sirloin Pasta Bake….it doesn’t get any easier than this!
Sirloin Pasta Bake
- 1 3/4 pounds Sirloin
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Cup of Flour
- 2 Tablespoons of olive oil
- 1 Onion I use Vidalia
- 3 Cups Farfalle Pasta
- 4 Cups Beef Stock
- 1 eight ounde 8 package of cream cheese
- 3 cups of fresh string beans
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, mix together flour, salt and pepper.
- Cut the onion into strips
- Cut the sirloin into thin strips and toss to coat in flour mixture
- Heat olive oil in dutch oven on medium and add in onions and coated strips of beef. You will have extra flour, just discard it. Cook the onions and beef on medium until all the beef is browned and you cannot see any white flour, about 7 minutes.
- Add beef broth to the pot and stir to get any bits that stuck to the bottom into the liquid.
- Add cream cheese and trimmed green beans.
- Cover and place in oven for 30 minutes.
- Remove cover and continue to cook an additional 30 minutes or until the pasta is al dente and you have a nice gravy.
- Allow to cool slightly, serve and enjoy!