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  • Writer's pictureNina S.

Beef in Creamy Mushroom Sauce Recipe

This recipe is perfect when you are craving something comforting. Think of tender beef strips in rich and flavorful shitake mushroom sauce. It's perfect to be served over rice, mashed potatoes, or pasta!


A perfect dish to end the busy work week!

In the efforts of clearing out the pantry, I challenged myself to create recipes from ingredients that are already available. Luckily, we had dried shitake mushrooms. It is a very versatile ingredient that adds a unique layer of flavor to every dish!


I usually cook this recipe with cream. Unfortunately, this wasn't available, so I substituted it with fresh milk. Thankfully, this version lives to the standard of our usual recipe. Try it and surprise your loved ones!



Beef in Creamy Mushroom Sauce

The recipe serves 2 - 3 persons. Feel free to adjust the ingredients if serving a bigger batch.


Ingredients

  • 500g beef sirloin or chuck, cut into strips

  • salt and pepper to taste

  • Cooking oil

  • 2 Tbsp butter

  • 1 cup Shitake mushrooms, sliced

  • 1 white onion, sliced

  • 3 cloves garlic, minced

  • 1/4 cup flour

  • 3 cups water

  • 1 Knorr beef cube

  • 3/4 cup milk


Instructions

  1. Season the beef with salt and pepper. Leave for at least 10 minutes.

  2. Heat 1 Tbsp cooking oil in a medium-sized pan. Cook the mushrooms until soft, then set aside.

  3. Add more oil if needed. Sear the beef until lightly brown. Remove from the pan and set aside.

  4. Add butter to the pan. Once the butter is melted, saute onion and garlic until softened.

  5. Add the flour and cook for 2 minutes.

  6. Gradually add the water, stirring carefully to avoid lumps.

  7. Add the beef back to the pan. Add the beef cube.

  8. Bring it to a boil, then lower the heat. Simmer until tender, which is about 1.5 hours. (If the sauce thickens before the beef is tender, add more water at 1/2 cup increments).

  9. Once the beef is tender, add 3/4 cup of milk. You may add more milk, salt, or pepper according to your taste.

  10. Add the mushroom back to the pan and cook for about 2 minutes.

  11. Serve hot over rice, mashed potatoes, or pasta.

Notes

  • Reconstituted shitake mushrooms were used for this recipe. Feel free to swap to canned or other fresh mushroom options.

  • You may substitute the milk with cream or evaporated milk.

Beef in Creamy Mushroom Sauce over rice

Tried this recipe? Let me know in the comments how it turned out!

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