Mushroom Roas Beef Recipe Filipino Style
Make dinner extra delicious with fork-tender beefiness, and delectable mushroom gravy served over steamed rice, mashed potatoes, or egg noodles! This Beefiness in Flossy Mushroom Sauce is easy to make and cooks in one pan!
- 1 Ingredients for Beefiness in Creamy Mushroom Sauce
- 2 Cooking tips
- iii How to serve
- 4 Storing leftovers
- 5 More Beef Recipes
- half dozen Beef in Flossy Mushroom Sauce
Beef in creamy mushroom sauce is one of my favorite dishes to make for Christmas and let me just say, information technology rightfully deserves its spot on the Noche Buena tabular array. Loaded with fork-tender beef, mushrooms, and creamy gravy, information technology's sure to exist a party hit!
If y'all love lengua or burger steak in mushroom sauce, this beef tips version delivers the same delectable flavors merely requires less effort. Information technology's cooks in under an hour and one pan!
The recipe starts with pan-searing the beef until lightly browned, simmered in goop until fork-tender, and the sauce is finished off with a generous addition of tabular array foam for an actress dose of yum.
You get a rich, hearty dish that'south absolutely heaven served over steamed rice, mashed potatoes, or noodles!
Ingredients for Beef in Creamy Mushroom Sauce
- Beef – the recipe calls for sirloin which y'all can cut into sparse slices, strips, or cubes
- Mushrooms – I used canned whole mushrooms, but experience free to bandy with fresh button or cremini mushrooms. But slice and cook a fiddling longer during the starting time step of the recipe.
- All-purpose cream – yous tin substitute with heavy cream, evaporated milk, or sour cream.
Cooking tips
- For a more tender chew, slice the beef beyond the grain. Y'all can freeze the meat for well-nigh xx minutes or until partially house to make slicing easier.
- Practise not overcrowd the pan and sear on high heat so the meat will brownish nicely.
- This is a i-pan meal; there'due south no demand to clean the pan later on searing the beef. Those browned bits bring incredible flavor!
- Once the foam is added in, lower heat and continue to melt at a simmer as the cream might curdle and split on high rut.
- For actress depth of flavor, add condensed foam 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 like shooting fish in a barrel plenty to brand 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!
Storing leftovers
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze upward 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.
More Beef Recipes
- Beef and Baby Corn Stir-fry
- Beefiness Tapa
Did yous make this? Be sure to go out a review below and tag me @kawalingpinoy on Facebook and Instagram!
Servings
- three pounds beef sirloin
- table salt and pepper to taste
- canola oil
- 1 can (8 ounces) whole mushrooms, drained
- i tablespoon butter
- ane onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/four cup flour
- 3 cups beef broth
- i cup table foam
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Cut the beefiness beyond the grain into 1/iv-inch thick slices.
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In a basin, season beef with common salt and pepper to taste.
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In a wide pan over medium-high heat, rut about 1 tablespoon oil. Add mushrooms and melt for about thirty seconds. Remove from pan and keep warm.
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Add another tablespoon of oil to the pan if needed. Add together beef in a single layer and sear for well-nigh two to 3 minutes per side or until lightly browned. Do not overcrowd pan, melt beef in batches as needed. Remove meat from the pan and keep warm.
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In the pan, add the butter.
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When melted, add together onions and garlic and melt until softened.
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Add flour and continue to cook, stirring regularly, for about 1 to two minutes.
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Gradually add broth, whisking regularly to prevent lumps.
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Add beefiness. Bring to a eddy, skimming scum that floats on acme. Lower heat, encompass, and simmer for well-nigh 1 to 1 ane/2 hours or until meat is fork-tender. Add more broth or water in one/2 cup increments if the liquid is getting besides thick before the meat is fully tender.
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Add all-purpose cream and stir to distribute. Season with salt and pepper to taste.
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Add mushrooms. Continue to cook for another 1 to two minutes or until mushrooms are heated through. Serve hot.
- For a more than tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially business firm to brand slicing easier.
- For extra depth of flavor, use condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
Calories: 428 kcal , Carbohydrates: 7 chiliad , Protein: 51 m , Fat: twenty g , Saturated Fat: 7 yard , Cholesterol: 151 mg , Sodium: 679 mg , Potassium: 899 mg , Sugar: 1 g , Vitamin A: 290 IU , Vitamin C: ane.7 mg , Calcium: 74 mg , Iron: 4.7 mg
"This website provides gauge nutrition information for convenience and as a courtesy simply. Nutrition data is gathered primarily from the USDA Nutrient Limerick Database, whenever available, or otherwise other online calculators."
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