Beef in Creamy Mushroom Sauce

Vickie Parks


This is a version of lengua (beef tongue in a creamy mushroom sauce) from the Philippines, though this version uses beef sirloin since tongue isn't always easy to get everywhere. But both recipes tastes quite similar.

★★★★☆ 1 vote
10 Min
1 Hr
Stove Top


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2 lb
beef sirloin, cut into 1-inch cubes
1 tsp
1 tsp
black pepper
1 Tbsp
cooking oil
8 oz
cremini or button mushrooms, sliced
3 Tbsp
1 small
onion, peeled and chopped
2 clove
garlic, peeled and minced
3 Tbsp
all-purpose flour
3 c
low-sodium beef broth
1/2 c
light cream
green onions, chopped (for garnish)

How to Make Beef in Creamy Mushroom Sauce


  • 1In a bowl, combine beef, salt and pepper. Massage seasonings onto meat and let stand for about 10 to 15 minutes.
  • 2In a wide pan over medium heat, heat oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm. Add beef in a single layer and sear for about 1 to 2 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from pan and keep warm.
  • 3In another pan over medium heat, heat butter. When it begins to melt, add onions and garlic and cook, stirring regularly, until limp. Add flour and cook, stirring regularly, until lightly browned and begins to smell "nutty".
  • 4Add broth, whisking vigorously with a wire whisk until smooth and slightly thickened. Add beef. Season with salt and pepper to taste. Lower heat, cover and continue to cook for about 50 minutes to 1 hour or until beef is fork-tender. Stir occasionally and add more broth in ½ cup increments if sauce becomes too thick.
  • 5When meat is tender, add cream. Stir to disperse. Add mushrooms and continue to cook at low heat for about 2 to 3 minutes or until mushrooms are heated through.After the cream is added, make sure sauce does not boil to prevent the cream from separating. Serve hot.

Printable Recipe Card

About Beef in Creamy Mushroom Sauce

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Filipino

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