Beef in Creamy Mushroom Sauce
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 Servings
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Calories
428 kcal
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Course
Main Course
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Cuisine
Filipino
Beef in Creamy Mushroom Sauce
Description
The recipe starts by cutting beef sirloin across the grain into thin 1/4-inch slices, seasoned with salt and pepper. Mushrooms are quickly cooked in oil and set aside. Beef is seared in batches in the same pan to create a browned surface without overcrowding. Onion and garlic are softened in butter then combined with flour to form a roux, which thickens the subsequent addition of beef broth when whisked in.
The seared beef and reserved mushrooms return to the pan, and the mixture is brought to a boil briefly with scum skimmed off. Covered, it simmers over low heat for one to one and a half hours until the beef is fork-tender. Cream is added near the end, gently warming to create a creamy sauce, careful not to curdle the dairy.
This dish is suitable for serving with mashed potatoes, rice, or noodles to absorb the sauce. The texture of tender beef combined with a lush mushroom-cream sauce provides a comforting, flavorful entrée.
For easier slicing, partially freezing the beef beforehand helps. Using condensed cream of mushroom soup reconstituted with broth offers an alternative to cream. It is important to maintain low heat after adding cream to prevent separation.
Ingredients
- 3 pounds beef sirloin
- salt to taste
- black pepper to taste
- canola oil
- 1 can mushroom whole, drained, 8 ounces
- 1 tablespoon butter
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- ¼ cup flour
- 3 cups beef broth
- 1 cup all-purpose cream
Instructions
- Cut the beef across the grain into ¼-inch thick slices and season with salt and pepper to taste.
- In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm.
- Add another tablespoon of oil to the pan if needed. Add beef in a single layer and sear for about 2 to 3 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.
- In the pan, add the butter.
- When melted, add onions and garlic and cook until softened.
- Add flour and continue to cook, stirring regularly, for about 1 to 2 minutes.
- Gradually add broth, whisking regularly to prevent lumps.
- Add beef. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for 1 to 1 ½ hours or until meat is fork-tender. Add more broth or water in ½ cup increments if the liquid is getting too thick before the meat is fully tender.
- Add all-purpose cream and stir to distribute. Season with salt and pepper to taste.
- Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.
Notes
- Slice the beef across the grain and partially freeze it to make thin, uniform slices easier.
- Keep heat low and simmer gently after adding cream to prevent curdling and separation.
- Condensed cream of mushroom soup can substitute the cream by reconstituting it with beef broth for an alternative flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 51g | 102% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 151mg | 50% |
| Sodium | 679mg | 28% |
| Potassium | 899mg | 19% |
| Sugar | 1g | 2% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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