Beef in Creamy Mushroom Sauce with 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!
Beef in creamy mushroom sauce joins chicken sisig, pork giniling, and pasta fruit salad as the fourth recipe in our Christmas series and let me just say, it rightfully deserves its spot on the list. Loaded with fork-tender beef, mushrooms, and creamy gravy, it’s sure to be a party hit!
The recipe starts with dredging the beef cubes in seasoned flour and then pan-searing until lightly browned. The meat is then simmered in a thickened broth until fork-tender and the sauce is finished off with a generous addition of table cream for an extra dose of yum.
You get a rich, hearty dish that’s absolutely heaven served over steamed rice, mashed potatoes, or noodles!
Tips on How to Make Beef in Creamy Mushroom Sauce
- For a more tender chew, cut the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
- Dredging the beef in flour before pan-frying keeps it moist and tender as well as helps thicken the mushroom gravy.
- Do not overcrowd the pan and sear on high heat so the meat will brown nicely.
- This is a one-pan meal; there’s no need to clean the pan after browning the beef. After the onions and garlic are quickly sauteed to soften, pour in the beef broth and scrape the bottom of the pan to deglaze. Those browned bits bring incredible flavor!
- I use canned button mushrooms which you can easily replace with fresh. Just slice and cook a little longer during the first step of the recipe.
- The sauce will be thin and loose in the beginning but it will thicken and reduce as the beef simmers to tenderness.
- I add table cream (Nestle’s all-purpose cream) to finish off the gravy but feel free to swap with sour cream if you like.
Beef in Creamy Mushroom Sauce
- 1/4 cup flour
- salt and pepper to taste
- 3 pounds beef sirloin, cut into 1-inch cubes
- canola oil
- 1 can (8 ounces) whole mushrooms, drained
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3 cups beef broth
- 1/2 cup table cream
- In a shallow bowl, combine flour and salt and pepper to taste.
- Dredge beef cubes in the seasoned flour to fully coat.
- 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 onions and garlic and cook for about 40 to 50 seconds or until slightly softened.
- Add broth, scraping browned bits from the bottom of the pan.
- Add beef. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 1 to 1 1/2 hours or until meat is fork tender and sauce is reduced and thickened. Add more broth or water in 1/2 cup increments if the liquid is getting too thick before the meat is fully tender.
- Add table cream and stir to distribute.
- Add mushrooms. Season with salt and pepper to taste. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.