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Whiskey Cream Sauce Beef & Pasta

I just realized this recipe never made the transfer from my old blog site to this site. How that didn't happen I'll never know. This discovery kind of worries me as I paid someone to do all of that for me. I'm wondering how much more is "missing". Yikes! Well, I guess if more is missing I'll just have to invest the time in getting it transferred over here. But, in the meantime, I have to share this recipe with you. SERIOUSLY, my mouth is watering as I think about how good this is. Here's the recipe:

Whiskey Cream Sauce Beef & Pasta

  • 2 lbs. of Steak

  • 1 package, Sliced Mushrooms (fresh)

  • 2 Tablespoons, Olive Oil

  • 2 Tablespoons, Butter

  • 2 whole Large Purple/Red Onions, Peeled And Sliced

  • 1 Cup Cooking Wine

  • 3/4 cups Jack Daniels or Lord Calvert (JD is best)

  • 1/2 cup Chicken Broth

  • 1 cup Heavy Cream

  • Salt And Pepper, to taste

  • Lawry’s Seasoning Salt

  • 1 package, Wide Egg Noodle

Prepare the steak by cutting off excess fat and cutting into small bite-sized pieces. In a large, deep skillet, heat olive oil and the butter over medium heat. Brown the steak (adding a little salt and pepper if you like). When it is about half cooked, throw in the sliced mushrooms and onions. Saute for a couple of minutes.

Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add salt, pepper, and simmer until sauce thickens. *About half way through cooking the steak, mushrooms, and onions I boil water and cook the Wide Egg Noodles. When all is done…mix it all together and enjoy.* Easy as that! This is one of our favorite dishes at our house. It’s even better left over…..yum!

SO good! Let me know if you make this. I love hearing from you. Enjoy!!




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