Beef in Creamy Mushroom Sauce

Let me say it rightfully deserves its spot on the buffet table. Loaded with fork-tender beef, mushrooms, and creamy gravy, it's sure to be a party hit. If you love lengua in mushroom sauce or burger steak, this beef version delivers the same delectable flavors but requires less effort.

It cooks in under an hour and one pan! The method 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 heaven over steamed rice, mashed potatoes, or noodles!

Ingredients notes

- Oil- use one with a neutral taste and high smoke point for searing the beef - Beef- the method 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. Slice and cook a little longer during the method's first step.

- Butter and flour- for the roux to thicken the sauce - Onions and garlic- aromatics add extra depth of flavor.

- Beef broth- you can as well use water and beef bouillon - All-purpose or table cream- can be substituted with heavy cream, evaporated milk, or sour cream. You can use condensed cream of mushroom soup for extra depth of flavor.

Reconstitute a 10-ounce can with the beef broth and omit the cream.

Beef in creamy mushroom sauce cooking process

- Prepare the beef- slice beef across the grain at about ¼-inch thickness and season it with salt and pepper to taste. To make slicing more manageable, freeze the meat for about 20 minutes or until partially business, or acquisition pre-sliced beef from the butcher.

- Saute the mushrooms in a wide pan until lightly browned. Remove from pan and keep warm. - Sear the beef- Add another tablespoon of oil to the pan if needed.

Add the meat in a single layer and sear until lightly browned. Do not overcrowd the pan; cook the beef in batches as needed.

Remove the meat from the pan and keep warm. - Saute aromatics and make the roux- Melt butter in the pan.

Add onions and garlic and cook until softened. Add flour and continue to cook for about 1 to 2 minutes.

- Make the gravy- Gradually add broth, whisking regularly to prevent lumps. - Simmer- Add beef and bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer until meat is fork-tender.

Add more broth or water in ½ cup increments if the liquid gets too thick before the meat is thoroughly tender. - Add all-purpose cream and stir to distribute.

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. - Add mushrooms and cook until heated through.

- Season- Continue to simmer to the desired thickness. Adjust seasonings as needed.

Cooking tip

This is a one-pan meal; there's no need to clean the pan after searing the beef.

Those browned bits bring incredible savor!

How to serve and store

- 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 side salad, such as ensaladang pipino, for a hearty meal that will wow the crowd! - Transfer leftovers to an airtight container 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.

- salt and pepper to taste - 1 can (8 ounces) whole mushrooms, drained

- 1 onion, peeled and chopped - 3 cloves garlic, peeled and minced

- 1 cup all-purpose cream - 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. 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. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. - 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 taste, use condensed cream of mushroom soup.

Reconstitute a 10-ounce can with the beef broth and omit the cream.

Nutrition Information

“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.”