Creamy Beef with Sage and Mushrooms
Speed - 95%
Simplicity - 96%
Tastiness - 97%
96%
Excellent!
Really easy and delicious recipe! Only a few ingredients, but still this creamy beef with sage and mushrooms is very flavored. Perfect for a quick dinner.
Ingredients
- 10 oz beef sirloin
- 14 oz Mushrooms
- 12 oz Heavy Cream
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- few Fresh Sage Leaves plus extra for garnish
Instructions
- Rinse the meat and chop it in bite size pieces.
- Peel the mushrooms, rinse and slice them.
- Chop the fresh sage leaves.
- Heat the olive oil in a non-stick pan.
- Saute the mushrooms for 4-5 minutes, until they begin to soften and get juicy.
- Add the beef and cook for 3-4 minutes more until no longer red on any side.
- Season well with salt and pepper.
- Add the sage and cook 1 minute more.
- Stir in the heavy cream and cook for 60 seconds.
- Remove from heat, garnish with sage leaves and a dollop of heavy cream and serve.
When I was a little girl, my mother used to cook me creamy chicken with mushrooms. It was one of my favorite dishes. I served it with French fries, what a delight… In my recent culinary adventures I have discovered that the herb that works best with white sauces is sage. It has a delicate, yet strong flavor which enhances the taste of many dull foods. And I may say that for me today my mother's simple creamy chicken looks kind of dull.
So I thought of making it more special. And I replaced the chicken with beef and added sage. And I've come to the perfect dish. It has a few ingredients and it is really really easy to prepare. It is the best choice for a quick dinner.
You know those evenings when you come home tired and all you want is a warm meal. But you don't feel like spending 1-2 hours in the kitchen to cook it. So the creamy beef would be a good choice because it only takes 22 minutes of your time. And then you can enjoy it together with a glass of wine.
There you see the ingredients: you have only 4 main ingredients, plus salt and pepper and some olive oil. Nothing complicated, right?
Heat the olive oil in a non-stick skillet and add the mushrooms. Saute for 4-5 minutes. They will soften and leave the juice. Also use the stems of the mushrooms, they have a better taste. I used to throw them away until one day when I tasted one. I liked it so much that I didn't ever remove them since then.
Add the beef and cook for 3-4 minutes, stirring often, until the meat is no longer red. The best thing about beef is that you can cook it very fast when using sirloin. Despite the common belief that beef needs a lot of time for cooking, you can prepare a delicious dinner in only 20 minutes.
At this point, season with salt and pepper to taste. Stir in the sage and cook for 1 minute more so that the herb will begin to release its flavor. I have discovered sage few years ago when I was cooking some white sauce pasta and I had no spices to add to the sauce. Except for some sage which, by some unknown means, ended up in my kitchen. I said to myself that I should give it a try and it was the best decision for that moment. Since then I often use it because I simply love its little spicy taste and delicate flavor.
In the end simply add the heavy cream and stir well. The sauce will be ready in a minute.
Enjoy this delicious, smooth beef with mushrooms garnished with extra sage leaves and another dollop of heavy cream.
Ingredients
- 10 oz beef sirloin
- 14 oz Mushrooms
- 12 oz Heavy Cream
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- few Fresh Sage Leaves plus extra for garnish
Instructions
- Rinse the meat and chop it in bite size pieces.
- Peel the mushrooms, rinse and slice them.
- Chop the fresh sage leaves.
- Heat the olive oil in a non-stick pan.
- Saute the mushrooms for 4-5 minutes, until they begin to soften and get juicy.
- Add the beef and cook for 3-4 minutes more until no longer red on any side.
- Season well with salt and pepper.
- Add the sage and cook 1 minute more.
- Stir in the heavy cream and cook for 60 seconds.
- Remove from heat, garnish with sage leaves and a dollop of heavy cream and serve.
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