Beef in Creamy Mushroom Sauce
Beef in Creamy Mushroom Sauce features fork-tender beef and a delectable mushroom gravy that's delicious over steamed rice, mashed potatoes, or egg noodles. Easy to make and cooks in one pan!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds beef sirloin
- salt and pepper to taste
- canola oil
- 1 can (8 ounces) whole mushrooms, drained
- 1 tablespoon butter
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/4 cup flour
- 3 cups beef broth
- 1 cup all-purpose cream
Instructions
- 1
Cut the beef across the grain into 1/4-inch thick slices and season with salt and pepper to taste.
- 2
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.
- 3
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.
- 4
In the pan, add the butter.
- 5
When melted, add onions and garlic and cook until softened.
- 6
Add flour and continue to cook, stirring regularly, for about 1 to 2 minutes.
- 7
Gradually add broth, whisking regularly to prevent lumps.
- 8
Add beef. Bring to a boil, skimming scum that floats on top.
- 9
Lower heat, cover, and simmer for 1 to 1 1/2 hours or until meat is fork-tender. Add more broth or water in 1/2 cup increments if the liquid is getting too thick before the meat is fully tender.
- 10
Add all-purpose cream and stir to distribute. Season with salt and pepper to taste.
- 11
Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.