Creamy Beef Mushroom
<strong>This is the creamy beef and mushroom recipe you'll actually keep.</strong> It's creamy, deeply savory, and perfect over rice or pasta. Add this to your weeknight staples rotation, you won't regret it!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon neutral oil
- 1/2 pounds beef, thinly sliced (rib eye, sirloin, and flank are good cuts)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 cup chopped mushrooms (button, cremini, shiitake, and oyster all work)
- 1 shallot, chopped
- 5 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup unsalted beef broth
- 1/2 cup heavy cream
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons lemon juice
- 1 green onion, chopped
Instructions
- 1
In a large pan, heat the oil over medium-high heat. Add in the beef and season with the salt and pepper. Briefly fry until seared and browned on all sides, about 2 minutes, then transfer to a separate dish.
- 2
In the same pan, add in the butter and melt. Add in the mushrooms, and cook over medium-high for about 3 to 5 minutes stirring occasionally until browned.
- 3
Add in the shallots and garlic, and cook for about 2 minutes until the shallots soften and the garlic is golden in color.
- 4
Sprinkle in the flour, and stir. Cook for about 30 seconds, just to remove the raw flour taste.
- 5
Pour in the beef broth, heavy cream, soy sauce, dark soy sauce, and lemon juice. Mix well, then bring to a boil. Continue to boil for 5 to 7 minutes to thicken the sauce, stirring occasionally.
- 6
Once thickened, add the seared beef back to the pan and stir to coat the beef. Transfer to a serving dish and top with the green onions.