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!
Table Of Contents
- Ingredients for Beef in Creamy Mushroom Sauce
- Cooking tips
- How to serve
- Storing leftovers
- More Beef Recipes
Beef in creamy mushroom sauce is one of my favorite dishes to make for Christmas and let me just 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!
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.
Ingredients for Beef in Creamy Mushroom Sauce
- 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 first step of the recipe.
- All-purpose cream – you can substitute with heavy cream, evaporated milk, or sour cream.
- 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 the incredible flavor!
- Once the cream is added in, lower the heat and continues to cook at a simmer as the cream might curdle and separate on high heat.
How to serve
This creamy beef in mushroom gravy is easy enough to make for everyday family dinners yet fancy enough for special occasions. Serve with mashed potatoes, steamed rice, or egg noodles and your favorite roasted vegetables for a hearty meal that’s sure to wow the crowd!
- 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 consistency if needed.
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