Steak Fettuccine with Spicy Cream Sauce

• 1 Tablespoon Olive Oil
• 12 ounces, weight Steak, Strip Or Sirloin
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Granulated Garlic
• 1/4 cups Onion
• 2 ounces, weight Shitake Mushrooms, Diced
• 13 cups Beer Or Wine
• 2 teaspoons Cornstarch
• 2 cups Half-and-half
• 1/2 teaspoons Salt
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Chipotle Powder
• 8 ounces, weight Fettuccine, Cooked According To Package Directions, Drained
• 1/4 cups Fresh Parsley, Chopped

1. Place a cast iron skillet over medium-high heat and add olive oil.
2. Season steaks with salt, pepper, smoked paprika and garlic and gently rub the seasonings into the steaks.
3. When oil just starts to smoke, add steaks and cook for 3-5 minutes per side, depending on desired doneness.
4. Remove steaks from skillet to a plate and set aside.
5. For the sauce, add onion to skillet and cook about 2 minutes, stirring occasionally.
6. Add mushrooms and cook 2 more minutes.
7. Add beer and cook 3 minutes, stirring to loosen bits from the bottom of the pan.
8. Lower heat to medium-low.
9. Stir cornstarch into half-and-half and add to skillet.
10. Add salt, smoked paprika and chipotle powder, stirring until combined.
11. Continue to cook, stirring occasionally until thick and bubbly but do not bring to boil.
12. Meanwhile slice steak into thin slices and reserve any juices.
13. Stir fettuccine and steak with juices into sauce, tossing to coat.
14. Garnish with parsley.
15. Enjoy!

olive oil, or sirloin, salt, pepper, paprika, garlic, onion, mushrooms, cornstarch, salt, paprika, chipotle powder, weight fettuccine, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/steak-fettuccine-with-spicy-cream-sauce/ (may not work)