This Beef with Mushroom Sauce is so creamy and yummy! Always remember that the secret to any beef recipe is how tender your beef is. So if you have bought some very good cut of beef, as thinly as possible then you can quickly cook it. When buying sirloin always request the butcher to have it sliced very thinly. However, if you have the thicker ones, then slice it thinly on your own. Or just pre boil it for 2 hours in a pot of boiling water. Once beef is tender, proceed with the recipe below. Happy cooking!
Beef with Mushroom Sauce
½ kilo beef sirloin, sliced thinly into serving pieces
400 grams large button mushrooms, cut in half
1 Knorr Cream of Mushroom Soup (or 2 cans Campbell’s Cream of Mushroom)
1 large onion, peeled, chopped
½ head garlic, peeled, crushed, chopped
3 tbsp. dried parsley flakes (fresh or dried)
1 cup fresh milk or all purpose cream
1 stick unsalted butter (1/4 cup)
1 tsp crushed peppercorns
Notes: For the beef, you can have it sliced thinly by the butcher. (It should be almost as thin as a paper slice). However if its not slice thinly, pre-boil beef first for about 2 hrs until tender. This is to ensure that the beef will be very tender. Once beef is tender, proceed with the cooking process below.
In a frying pan, heat some cooking oil. Stir fry the beef in batches for 2 to 3 minutes or until all sides are seared. Keep aside.
Using the same frying pan, melt the butter over low heat. Stir fry the garlic until fragrant. Stir in the onion and continue to stir fry until translucent. Add in the seared beef, the crushed peppercorns and dried parsley flakes. Continue to stir cook for a minute.
Now add in the Condensed Mushroom Soup and fresh milk. Add warm water as necessary. If using Knorr, follow package instructions on label.
Let simmer for 3 to 5 minutes at low to moderate heat. Season with salt to taste.
Add in the button mushroom and continue to cook for another 1 to 2 minutes. Serve hot with a lot of rice. Enjoy!