Creamy Tagliatelle with Beef, Mushrooms & Asparagus

Creamy Tagliatelle with Beef, Mushrooms & Asparagus

    1/2 lb thinly sliced beef
    16 oz tagliatelle pasta noodles
    2 cloves garlic minced
    1/2 red onion diced
    8 oz shiitake mushrooms sliced
    8 stalks of asparagus, ends trimmed, chopped into bite size pieces
    1/2 cup white wine
    2-3 tbsp butter
    1-2 tbsp olive oil
    2 heaping tbsp flour
    2-3 cups whole milk or cream
    salt and pepper to season
    1/2 cup parmesan cheese
    chopped fresh parsley

In a large pan, coat with tbsp oil. Add beef and cook for a minute or two on each side. Set beef aside. Add more butter and saute onion, garlic, and mushrooms over medium heat. Push to the side  of pan once softened. Add more oil or butter and increase heat. Quickly saute asparagus spears and then take out of pan and combine with beef. Add white wine to garlic, mushroom, and onion mixture. Wait until the liquid is almost completely absorbed and mix in the flour. Pour in the milk and season with salt and pepper. Whisk until a creamy sauce is created. Add in beef, asparagus, and parmesan.

Meanwhile, heat a large pot of water with salt. When boiling, add pasta and cook until al dente.

Serve creamy sauce over egg noodles.

Wine pairing: Dolcetto d’Alba from Piedmont, Italy. A value oriented red varietal with earthy notes complementing mushrooms and beef.

From here.