beef in creamy mushroom sauce

Name: Beef in Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: Filipino
Ingredients: 2 pound(s) beef sirloin, cut into 1-inch cubes; 1 teaspoon(s) salt; 1 teaspoon(s) black pepper; 1 tablespoon(s) cooking oil; 8 ounce(s) cremini or button mushrooms, sliced; 3 tablespoon(s) butter; 1 small onion, peeled and chopped; 2 clove(s) garlic, peeled and minced; 3 tablespoon(s) all-purpose flour; 3 cup(s) low-sodium beef broth; 1/2 cup(s) light cream; 2 - green onions, chopped (for garnish)

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Feb 18, 2016

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.

Rate

prep time 10 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 pounds beef sirloin, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cooking oil
8 ounces cremini or button mushrooms, sliced
3 tablespoons butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
3 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup light cream
2 - green onions, chopped (for garnish)

How To Make beef in creamy mushroom sauce

Step 1

In a bowl, combine beef, salt and pepper. Massage seasonings onto meat and let stand for about 10 to 15 minutes.

Step 2

In 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.
Step 3

In 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".
Step 4

Add 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.
Step 5

When 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.
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