Beef with Mushroom Cream Sauce
Yes, you read it right this recipe is made of Beef with Mushroom Cream Sauce. Last week I posted a beef recipe the Twice Cooked Beef, it was great for a special occasion. The steak is flavorful, tender, and juicy. I love it! The disadvantage is that it takes plenty of time to prepare. Yes! it takes a long time! So, today I’ll make a beef recipe that is simple and delicious with a quick and easy homemade sauce.
Author: Appetizergirl/Photo credit to appetizergirl.com
Ingredients
- 4 8 oz (225 gram) boneless rib eye steaks, 1-inch thick (or scotch fillet, sirloin, rump, strip or porterhouse steaks)
- Salt and pepper, to season
- Gravy
- 2 tablespoons olive oil
- 1 onion (yellow, white or brown), sliced
- 2 large garlic cloves, minced
- 7 ounces (200 grams) brown mushrooms sliced
- 3 tablespoons unsalted butter
- 3 tablespoons plain flour
- 2½ cups beef broth or stock
- 2 teaspoons Worcestershire sauce
- Salt and pepper
Instructions
- Pat steaks dry with paper towel. Season with salt and pepper according to your taste.
- Preheat a lightly oiled skillet or pan to high heat until it begins to smoke. Cook steaks for 3 minutes each side until cooked. Rest for 5 minutes.
- Preheat remaining oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds.
- Add the sliced mushrooms into the skillet and cook for 3 minutes until the texture is soften.
- Reduce heat to medium and melt butter in the skillet. Add the flour and stir for 1 minute,
- Gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.
- Add the steaks back into the gravy in the pan along with the juices on the plate OR serve steaks with the onion mushroom gravy on the side.
- Garnish with chopped thyme, parsley or rosemary if desired.
