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!
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!
If you love lengua or burger steak in mushroom sauce, this beef tips version delivers the same delectable flavors but requires less effort. It’s cooks in under an hour and one pan!
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.
You get a rich, hearty dish that’s absolutely heaven served over steamed rice, mashed potatoes, or noodles!
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 incredible flavor!
- Once the cream is added in, lower heat and continue to cook at a simmer as the cream might curdle and separate on high heat.
- 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.
- To reheat, place in a saucepot and heat until warmed through. Add more broth, water, or milk to loosen consistency if needed.For extra depth of flavor, add condensed cream of mushroom soup. Reconstitute a 10-ounce can with the beef broth and omit the cream.
How to serve
Cut the beef across the grain into ¼-inch thick slices.
In a bowl, season beef 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.
Add beef. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 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.
Add mushrooms. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.