Beef in Mushroom Sauce

Beef in Mushroom Sauce is my own version of Filipino roast beef where the beef is almost covered by the gravy sauce. In the Philippines, they pot roast the beef and serve it on special occasions. It’s a childhood favorite of mine and now my family loves it too. Don’t confuse it with Lengua though where Ox’s tongue is used and the process is completely different. The fork-tender beef and creamy mushroom gravy will are just so yummy!

beef in mushroom sauce in a bowl
Beef in Mushroom Sauce.

My version is more of a mushroom gravy beef stew. Simmering the beef in the gravy transforms those tough slices into tender slivers that melt in your mouth. It is so flavorful and easy to make that it’s best for weeknight dinner. If you love Salisbury Steak in mushroom sauce, this version delivers the same indulgent flavors but requires less effort.

beef in mushroom sauce on table

I like to avoid using store-bought gravy mixes as much as possible. So I’m making a from-scratch gravy mix using simple ingredients that you can find in your own pantry. Making the gravy is simple so you can quickly put this meal together on the fly. Serve it over a bed of fluffy mashed potatoes or steaming hot rice. Either way, I’m pretty confident that you’ll love it!

beef in mushroom sauce serve in a bowl

The secret ingredient is always LOVE

Tips for Beef in Mushroom Sauce

  • Do not overcrowd the pan and sear on high heat so the meat will brown nicely.
  • If fresh mushrooms are not readily available, you can use canned button mushrooms. Just slice and cook a little longer.

Beef in Mushroom Sauce

My version of Beef in Mushroom Sauce is more of gravy beef stew. Simmering the beef in the gravy transforms those tough slices into tender slivers that melt in your mouth.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Filipino
Keyword: beef, beef stew, gravy, mushroom
Servings: 8 SErvings
Author: Mia


Ingredients for cooking beef

  • 1 kilo beef tenderloin
  • 1 tbsp fine salt
  • 1 tbsp ground black pepper
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 tsp thyme
  • 1 cup button mushrooms
  • 2 tbsp cooking oil
  • 1 tbsp butter

For making the gravy.

  • 4 cups water
  • 2 beef cubes
  • 3 tbsp soy sauce
  • 3 tbsp cornstarch or flour
  • 1 tsp ground black pepper


Cooking the beef.

  • Wash and pat dry beef tenderloin to remove excess water. Pat dry with clean paper towel and rub with salt and pepper.
  • Heat oil and butter on a large skillet over high heat. When butter melts and oil is hot enough, Add beef and sear for about 2 to 3 minutes per side or until lightly browned.
  • Remove from skillet and transfer to a plate and let cool, enough to handle and cut into thin slices.
  • Using same skillet. Saute garlic and onion until translucent. Add the sliced beef and cook for a few minutes.
  • Lower heat then add mushrooms. Let simmer for 5 minutes. Remove from heat and set aside to prepare the gravy.

Making the gravy.

  • In a pot. Add all ingredients and mix well until there are no more lumps.
  • Place in the stove over medium heat. Stir until consistency of gravy is not too runny and not to thick.
  • Add the cooked beef slices and bring to a boil. Taste and adjust seasoning according to your preference.
  • Transfer in a serving dish with mashed potatoes or steamed rice. Bon Appetit!

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