Creamy Beef & Mushrooms

A rich, savory skillet of browned beef and tender mushrooms in a smooth, creamy sauce.

Ingredients

• 2 cups beef
• 1 cup mushrooms, sliced
• 1 cup cream
• 1 tbsp butter
• 1 small onion, diced
• 1/2 tsp salt
• 1/2 tsp black pepper

Method

• 1

  Step 1: Heat the butter

  Heat butter in a large pan over medium heat until fully melted and foaming lightly.

• 2

  Step 2: Brown the beef

  Add the beef and cook, stirring occasionally, until browned on all sides.

• 3

  Step 3: Soften the onion

  Add the diced onion and cook over medium heat until soft and lightly golden.

• 4

  Step 4: Cook the mushrooms

  Add the sliced mushrooms and stir to combine with the beef and onion; cook until mushrooms soften and release their juices.

• 5

  Step 5: Add the cream and season

  Pour in the cream, then add the salt and black pepper; stir gently until evenly combined.

• 6

  Step 6: Simmer to thicken

  Reduce heat to low and cook until the sauce is smooth and slightly thickened, stirring occasionally to prevent sticking.

• 7

  Step 7: Finish and serve

  Continue cooking until the beef is tender and well-coated in the creamy sauce, then serve hot straight from the pan.

Tips

• Slice mushrooms evenly so they cook at the same rate.
• Keep the heat low after adding cream to prevent scorching or separating; stir occasionally.
• If the sauce gets too thick, loosen with a small splash of water.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat.

Nutrition (per serving, estimate)