This dish was absolutely delicious! We have asked Primo to make this for us again. It has the consistency and boldness of a creamy stroganoff, but the spinach and rosemary give it a very light, summery, refreshing taste.
Primo found this recipe in Taste of Home's Simple & Delicious magazine. I have copied the original recipe in black type and Primo's substitutions/ alterations in purple.
Mushroom Steak 'n' Linguine
8oz uncooked linguine (16 oz. uncooked spaghetti)
1 lb boneless beef top round steak, cut into thin strips (1 lb. pork steak)
1/4 t. salt
1/4 t. pepper
3 t. olive oil, divided
1 c. chopped sweet red pepper
1/2 c. chopped onion
1/2 lb. sliced fresh mushrooms
1 c. coarsely chopped fresh spinach
1/2 t. dried rosemary, crushed
3/4 c. spreadable chive and onion cream cheese (~6 oz. plain, block cream cheese, handful chopped, fresh chives and dash of onion powder)
1/2 c. sour cream
1 T. milk
1. Cook linguine (spaghetti) according to package directions. Meanwhile, sprinkle beef (pork) with salt and pepper. In large skillet, saute beef (pork) in 2 t. oil until juices run clear. Remove and keep warm.
2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir until spinach is wilted (Primo immediately went to the next step so the spinach would be bright green). Stir in cream cheese, sour cream and milk; heat through (do not boil). (Add pork back into pan.) Drain linguine (spaghetti); top with sauce.
Serves 4. Total time: 30 minutes.
Primo doubled the recipe to serve six plus we had enough leftover for everyone to have some the next day.