This delicious cream of mushroom sauce is the star of the dish, bringing earthy flavors to the recipe. This sauce can be used with chicken, steak, or in my case beef stew meat. This dish pairs well with other sides like garlic bread, or a baked potato. The richness of the cream combined with the beautiful thyme and rosemary herbs were perfect to pour on top of the meat!
Some fresh parsley garnished on top helps bring some color to the dish, for a more appealing look!
Sauteing the mushrooms before adding them to the cream prevents them from getting soggy and it helps maintain their shape!
I haven't always been the biggest fan of mushrooms. I would pick them out of foods and avoid them whenever possible. That was all before I learned how to properly cook them so that I can enjoy this earthy 'vegetable'. My favorite way to cook mushrooms is in a creamy sauce. A rich and creamy sauce really balances the soft, yet strong taste of mushrooms.
The meat you choose to serve this tasty sauce with is up to you! My top choices are a chicken breast, or a sirloin steak. I decided to use beef stew chunks this time around and it came out great! Just be sure that the chunks are cooked thoroughly in a beef broth so that they don't dry out!
Prep Time: 5 minutes Serves: 2 People
Cook Time: 40 minutes
Total Time: 45 minutes
INGREDIENTS
1/2 lb. Beef Stew Chunks
2 cups Beef Broth
1 tsp Dried Rosemary
1/2 tsp. Onion Powder
1 Tbsp. Olive Oil
1/2 cup Baby Bella Mushrooms, sliced
2 Cloves Garlic, minced
1 cup Heavy Whipping Cream
1/3 cup Whole Milk
2 Tbsp. Butter
2 Tbsp. Flour
1 Tbsp. Thyme
1 Tbsp. Rosemary
1 tsp. Salt
1/2 tsp. Black Pepper
Handful of Fresh Parsley
INSTRUCTIONS:
In a medium saucepan, place the beef chunks, beef broth, rosemary and onion powder. Bring to a boil and allow the meat to cook all the way through. Reduce to a simmer and continue to cook for 10 minutes to allow the beef chunks to get juicy and tender.
In a large skillet, heat the olive oil over medium-high heat.
Add in the sliced mushrooms and pan fry for about 5-6 minutes to release any moisture from the mushrooms.
Stir in the garlic and cook for another minute, until fragrant.
Add in the heavy whipping cream, milk, butter, and flour and continuously stir the mixture until it begins to to thicken, about 8-10 minutes.
Add in the thyme, rosemary, salt, and black pepper and cook for another 2-3 minutes until all the flavors are combined.
Plate the beef chunks and pour the mushroom sauce over it, and garnish with some fresh parsley.
Serve and enjoy!
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