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Quick and easy weeknight meal or great way to say Happy Father’s Day.
Place a cast iron skillet over medium-high heat and add olive oil.
Season steaks with salt, pepper, smoked paprika and garlic and gently rub the seasonings into the steaks.
When oil just starts to smoke, add steaks and cook for 3-5 minutes per side, depending on desired doneness. Remove steaks from skillet to a plate and set aside.
For the sauce, add onion to skillet and cook about 2 minutes, stirring occasionally. Add mushrooms and cook 2 more minutes. Add beer and cook 3 minutes, stirring to loosen bits from the bottom of the pan. Lower heat to medium-low. Stir cornstarch into half-and-half and add to skillet. Add salt, smoked paprika and chipotle powder, stirring until combined.
Continue to cook, stirring occasionally until thick and bubbly but do not bring to boil.
Meanwhile slice steak into thin slices and reserve any juices.
Stir fettuccine and steak with juices into sauce, tossing to coat. Garnish with parsley.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!