Creamy mushroom pasta with grilled chuck

In a pretty hot pan with a little oil, cook the sliced cremini mushrooms until they release their moisture and it is gone or almost gone.

Add a little more oil and the garlic; when fragrant, add a splash of vermouth (or white wine) and let it cook off.

Stir in a can of condensed mushroom soup, then about half a can of milk, adding more to the thickness wanted.

Add about a tablespoon or two of soy paste for flavour and colour; turn off and set aside.

Add the cooked pasta straight to the seasoned sauce and toss in the pan.

Stir in Parmesan, kill the heat, add a little more and top with sliced chuck; serve in the pan.