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!

Along with beef and baby corn stir-fry and carne guisada, beef in creamy mushroom sauce is one of my favorite holiday dishes. Let me say it rightfully deserves its spot on the buffet table. Loaded with fork-tender beef, mushrooms, and creamy gravy, it's sure to be a party hit.

If you love lengua in mushroom sauce or burger steak, this beef version delivers the same delectable flavors but requires less effort. It 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 heaven over steamed rice, mashed potatoes, or noodles!

Ingredients notes

• Oil- use one with a neutral taste and high smoke point for searing the beef
• 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. Slice and cook a little longer during the recipe's first step.
• Butter and flour- for the roux to thicken the sauce
• Onions and garlic- aromatics add extra depth of flavor.
• Beef broth- you can also use water and beef bouillon
• All-purpose or table cream- can be substituted with heavy cream, evaporated milk, or sour cream. You can use condensed cream of mushroom soup for extra depth of flavor. Reconstitute a 10-ounce can with the beef broth and omit the cream.

Beef in creamy mushroom sauce cooking process

1. Prepare the beef- slice beef across the grain at about ¼-inch thickness and season it with salt and pepper to taste. To make slicing more manageable, freeze the meat for about 20 minutes or until partially firm, or purchase pre-sliced beef from the butcher.
2. Saute the mushrooms in a wide pan until lightly browned. Remove from pan and keep warm. 
3. Sear the beef- Add another tablespoon of oil to the pan if needed. Add the meat in a single layer and sear until lightly browned. Do not overcrowd the pan; cook the beef in batches as needed. Remove the meat from the pan and keep warm.
4. Saute aromatics and make the roux- Melt butter in the pan. Add onions and garlic and cook until softened. Add flour and continue to cook for about 1 to 2 minutes.
5. Make the gravy- Gradually add broth, whisking regularly to prevent lumps.
6. Simmer- Add beef and bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer until meat is fork-tender. Add more broth or water in ½ cup increments if the liquid gets too thick before the meat is thoroughly tender.
7. Add all-purpose cream and stir to distribute. Once the cream is added, lower the heat and continue to cook at a simmer, as the cream might curdle and separate on high heat.
8. Add mushrooms and cook until heated through.
9. Season- Continue to simmer to the desired thickness. Adjust seasonings as needed.

How to serve and store

• This creamy beef in mushroom gravy is easy enough for everyday family dinners yet fancy enough for special occasions. Serve with mashed potatoes, steamed rice, egg noodles, and your favorite side salad, such as ensaladang pipino, for a hearty meal that will wow the crowd!
• Transfer leftovers to an airtight container 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 the consistency.