Beef in Mushroom Sauce
Beef in Mushroom Sauce
This savory beef in mushroom sauce is pretty much the Filipino version of beef stroganoff. The beef and mushroom gravy can be served with mashed potatoes, egg noodles, or steamed rice. Whatever carb you choose, it will be a win-win. When choosing beef, top or bottom sirloin will be the best cuts to use for tenderness and price. Skirt steak, flank steak, even NY strip are all acceptable to use as well. Dredging the beef in flour is an important step that can’t be skipped. This will help thicken the sauce when the beef is added back in.
Ingredients
- 1/4 cup flour
- 2 lbs top or bottom sirloin cut into 1/4” thick slices
- 5 tbsp vegetable oil
- 8 oz mushrooms sliced
- 1 medium onion chopped
- 6 garlic cloves minced
- 3 cups beef stock
- 1/2 cup table cream
- 1/2 cup water
- 1/4 cup cornstarch
- salt and pepper to taste
Garnish
- parsley chopped
Instructions
- Dredge the beef in flour.
- Heat up 2 tbsp of cooking oil in a large sauce pan over medium high heat. Sauté the mushrooms for 3 minutes. Remove from the pan and set aside.
- Add 2 more tbsp of cooking oil. Sear the beef in batches for 3 minutes a side. Remove the beef from the pan and set aside.
- Add 1 more tbsp of cooking oil to the pan. Sauté the onions and garlic for 2 minutes.
- Pour in the beef stock. Scrape up the brown bits from the bottom of the pan with a wooden spoon. Bring to a boil.
- Add in the beef. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Stir in the table cream. Simmer for another 5 minutes.
- Mix together the water and cornstarch to make a slurry. Pour in the sauce and let thicken.
- Add the mushroom back in. Season with salt and pepper.
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