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.
Servings: 8 SErvings
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!