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Beef in Creamy Mushroom Sauce

Beef in Creamy Mushroom Sauce

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 3 lb beef sirloin
  • 0 salt and pepper to taste
  • 0 canola oil
  • 1 can whole mushrooms, drained
  • 1 tbsp butter
  • 1 onion, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 0.25 cup flour
  • 3 cup beef broth
  • 1 cup all-purpose cream

Instructions

  1. Cut the beef across the grain into ¼-inch thick slices and Add salt and pepper to taste.

  2. Set a large pan on medium 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 until it gets a nice brown color. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.

  4. In the pan, Add butter.

  5. Add garlic, onion and Cook it until they soften and get fragrant.

  6. Add flour and Keep cooking, stirring them around, for about 1 to 2 minutes.

  7. Gradually add broth, whisking regularly to prevent lumps.

  8. Add beef. Bring it to a boil. skimming off foam that floats on top.

  9. Turn down the heat and cover it, and let it simmer gently 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.

  10. Add all-purpose cream and stir to distribute. Sprinkle in salt and pepper to taste.

  11. Add mushrooms. Keep cooking for another 1 to 2 minutes or until mushrooms are heated through. Serve while hot.

  12. Once the cream is added, lower the heat and Keep cooking at a simmer, as the cream might curdle and separate on high heat.