Careme

Ingredients

• Kroger® Beef Shaved Steak

  8 oz $7.99
• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Kroger® Sliced Baby Bella Mushrooms

  8 oz $3.29
• Green Asparagus

  6 oz, trimmed and cut into 2-inch pieces $3.99
• Shallots

  1 small, finely chopped $3.99
• Garlic

  2 cloves, thinly sliced $0.79
• Simple Truth Organic® Rosemary

  1 tsp finely chopped $2.49
• Dry red wine, preferably the Sagrantino you are serving

  1/3 cup
• Low-sodium beef broth or water

  1/3 cup
• Olive oil

  1 tbsp
• Unsalted butter

  2 tbsp
• Grated Parmesan or Pecorino

  1/3 cup, plus more for serving
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a large pot of salted water to a boil. Pat the shaved beef dry, separate any clumps, trim and cut the asparagus, chop the shallot, slice the garlic, and finely chop the rosemary.
2. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of salt and sauté until deeply browned and their moisture has cooked off, 7 to 9 minutes.
3. Add the asparagus and cook until bright green and just tender, 2 to 3 minutes. Transfer the mushrooms and asparagus to a plate, leaving the skillet on the heat.
4. Add the shaved beef to the hot skillet in a loose layer, season with salt and pepper, and sauté just until browned in spots, 1 to 2 minutes. Transfer it to the plate with the vegetables so it stays tender.
5. Lower the heat to medium. Add 1 tablespoon butter, the shallot, garlic, and rosemary to the skillet and cook until fragrant and softened, about 2 minutes. Pour in the red wine, scraping up browned bits, and simmer until reduced by about half, 3 to 4 minutes; add broth or water and simmer 2 minutes more.
6. Meanwhile, cook the pappardelle until just shy of al dente, then reserve 3/4 cup pasta water and drain. Add the pasta to the skillet with the remaining 1 tablespoon butter, Parmesan or Pecorino, and 1/4 cup reserved pasta water, tossing until glossy.
7. Return the beef, mushrooms, and asparagus to the skillet and toss gently for 1 to 2 minutes, adding more pasta water as needed to coat the noodles. Taste and adjust salt and black pepper.
8. Plate in warm shallow bowls, shower with a little more cheese and black pepper, and serve immediately with the Antonelli Montefalco Sagrantino.