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!
If you love lengua or burger steak in mushroom sauce, this beef tips version delivers the same indulgent flavors but requires less effort. It’s easy to put together in simple steps and one pan!
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 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!
- 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
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In a shallow bowl, combine flour and salt and pepper to taste.
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Dredge beef cubes in the seasoned flour to fully coat.
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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.
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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.
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In the pan, add onions and garlic and cook for about 40 to 50 seconds or until slightly softened.
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Add broth, scraping browned bits from the bottom of the pan.
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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.
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Add table cream and stir to distribute. When meat is tender, add cream. Stir to disperse.
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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.
Hi! Can I use pork instead?
Yes, you can. Pork loin will be great for this recipe. Enjoy!
Thanks for sharing this recipe. Just finished cooking this dish for our lunch paired with grilled potato balls. So yummy! 🙂
Thank you for the feedback, I am glad you enjoyed it. I am intrigued with the grilled potato balls, I am going to try that next time. 🙂
How to make the beef broth Mam? Thank you. Newbie cook.
I usually buy ready made from the grocery store. You can also use beef bouillon dissolved in water.
Hi Tita Lalaine. What’s a good alternative cut to sirloin beef?
You can use beef shanks, chuck roast or any beef stew meat, if you like. Just adjust the amount of liquid and add in 1/2 cup increments if needed.
Hi Lalaine,
Would this recipe hold good in a bain marie? Im a bit worried that the sauce might curdle or separate.
It looks like a very lovely dish, would like to make it for crowd
Hello Gabrielle
I always serve this for parties, buffet-style on a chafing dish, and I’ve never experienced the sauce curdling. The cream/milk has already thickened with the flour so it won’t separate anymore. The only thing in keeping it on chafing dish/bain maire for extended period of time is the sauce continues to thicken. I suggest making the sauce thinner to allow for the long holding time in a bain marie. Please let me know if there is anything else I can help with.
Made this last night and it was so good! Both my husband and I loved it!
Will try this recipe today. We’re newly weds and want to cook this for my husband. I love beef!
Thanks for your scrumptious recipe! I’ve been looking this recipe since I saw it in the TV ads of Nestle Cream.
I hope the hubby likes it 🙂
Hi Lalaine!
Love the recipes and I would love to get a copy of your cookbook. Where can I find one?
In your recipe of Beef in creamy mushroom sauce, step # 3, second sentence….did you meant add the FLOUR instead of BUTTER again to cook? As usual, the recipe sounds delicious. I will try this today. Happy Valentines Day Ms Lalaine and thank you for all of your scrumptious recipes! God bless,
Thanks, Delia. I corrected the recipe 🙂
You are welcome! And by the way, I cooked it last weekend and it was delishhhh!
Served it over white rice. Perfect for our freezing weather here in NYC..worth 5 stars!
I highly recommend. Thanks for all of your scrumptious recipes! God bless.
Thanks, Delia 🙂