Make dinner extra delicious with fork-tender beef and delectable mushroom gravy served over steamed rice, mashed potatoes, or egg noodles! This Beef in Creamy Mushroom Sauce is easy to make and cooks in one pan!
Beef in creamy mushroom sauce is one of my favorite dishes to make for Christmas, and let me say it rightfully deserves its spot on the Noche Buena table. 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 tip version delivers the same delectable flavors but requires less effort. It cooks in under an hour and one pan!
The recipe starts with pan-searing the beef until lightly browned, simmered in 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!
Ingredients notes
- Beef - the recipe calls for sirloin, which you can cut into thin slices, strips, or cubes
- Mushrooms - I used canned whole mushrooms, but feel free to swap with fresh button or cremini mushrooms. Just slice and cook a little longer during the recipe's first step.
- All-purpose cream - you can substitute with heavy cream, evaporated milk, or sour cream.
Cooking tips
- For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
- 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 searing the beef. Those browned bits bring incredible flavor!
- Once the cream is added, lower the heat and continue to cook at a simmer, as the cream might curdle and separate on high heat.
- For extra depth of flavor, use condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
How to serve
- This creamy beef in mushroom gravy is easy enough for everyday family dinners yet fancy enough for special occasions.
- Serve with mashed potatoes, steamed rice, egg noodles, and your favorite roasted vegetables for a hearty meal that will surely wow the crowd!
Storing leftovers
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepot and heat until warmed through. Add more broth, water, or milk to loosen the consistency.
More Beef Recipes
More beef recipes
Ingredients
- 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
- ¼ cup flour
- 3 cups beef broth
- 1 cup table cream
Instructions
- Cut the beef across the grain into ¼-inch thick slices and season with salt and pepper to taste.
- 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 the butter.
- When melted, add onions and garlic and cook until softened.
- Add flour and continue to cook, stirring regularly, for about 1 to 2 minutes.
- Gradually add broth, whisking regularly to prevent lumps.
- Add beef. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for 1 to 1 ½ hours or until meat is fork-tender. Add more broth or water in ½ cup increments if the liquid is getting too thick before the meat is fully tender.
- Add all-purpose cream and stir to distribute. Season with salt and pepper to taste.
- Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.
Notes
- For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
- Once the cream is added, lower the heat and continue to cook at a simmer, as the cream might curdle and separate on high heat.
- For extra depth of flavor, use condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
Video
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nana Suzuki says
Thank you so much mam, I love all you're recipe its easy to learn and so yummy😋😋😋
Brenda Watan says
Thank you so much kawaling Pinoy. Already tried to follow some of your recipes and was so good 🙏❤️❤️❤️
Fernanda Balicat says
Thank you kawaling pinoy for your delicious recipes .GodBless us all👍❤️
Arlene says
I tried your recipe and it was very delightful. Thank u so much for sharing this! God bless!
Airish says
Hi! I’m still learning how to cook and always look for your recipes. Can you please tell me how to make beef broth? Or is it something that I can buy?
Anna Oderon says
Your recipe is so delicious. Thank you for sharing. God bless