I wanted to share my absolute favorite beef recipe that never fails to make my family happy. This Beef in Creamy Mushroom Sauce is the kind of dish that feels fancy but is actually super easy to cook.
I first tried making this when my Tita Beth showed me how during a Sunday lunch, and let me tell you – it’s become my signature dish ever since. The beef turns out so tender it practically melts in your mouth. And that creamy sauce? Perfect for drizzling over rice!
What makes this recipe special is how simple it is. You don’t need any hard-to-find ingredients or complicated techniques, just regular pantry staples and one pan.
Whether it’s just a regular weeknight dinner or you’re cooking for visitors, this dish will make everyone think you spent hours in the kitchen (but it’s actually so easy). Once you try this recipe, it’ll become your family’s new favorite, too.
Why You’ll Love This Recipe
- One-pan wonder: Everything cooks in a single pan, minimizing cleanup
- Restaurant-quality results: Creates a dish worthy of special occasions
- Versatile serving options: Pairs beautifully with rice, potatoes, or noodles
- Make-ahead friendly: Tastes even better the next day
- Customizable: Easy to adjust seasonings and ingredients to your taste
- Perfect for gatherings: Scales easily for parties and celebrations
Beef in Creamy Mushroom Sauce
Equipment
- Large heavy-bottomed pan or Dutch oven (Makapal na kawali) For even heat distribution and preventing burning
- Sharp knife [Matalas na kutsilyo] For clean cuts of beef
- Cutting board (Sangkalan) For safe meat preparation
- Measuring cups and spoons (Panukat) For accurate ingredients
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pan
- Whisk (Panghalo) For creating smooth, lump-free sauce
- Kitchen tongs (Sipit) For easy meat handling
- Kitchen scale (timbangan) For precise meat portioning
Ingredients
For the Beef:
- 3 pounds beef sirloin sliced ¼-inch thick
- Salt Asin at Paminta) to taste
- 3 tablespoons canola oil Mantika
For the Sauce:
- 1 can 8 ounces whole mushrooms, drained (Kabute)
- 1 tablespoon butter Mantikilya
- 1 large onion Sibuyas, finely chopped
- 3 cloves garlic Bawang, minced
- ¼ cup all-purpose flour Harina
- 3 cups beef broth
- 2 cup all-purpose cream
Instructions
- Before starting, slice your beef sirloin across the grain into ¼-inch thick pieces. For easier slicing, place the meat in the freezer for 20 minutes first. Season the sliced beef generously with salt and pepper and let it sit at room temperature for 15 minutes.
- Heat your large pan over medium-high heat (350°F). Add 1 tablespoon of oil and sauté the mushrooms for about 30 seconds until lightly browned. Remove the mushrooms and set aside.
- In the same pan, add another tablespoon of oil if needed. Turn the heat to high (400°F). Place the beef slices in a single layer and sear for 1-1.5 minutes on each side until nicely browned. Don't overcrowd the pan – cook in batches if needed. Remove the beef and set aside.
- Lower the heat to medium (320°F) and add the butter to the pan. Once melted, add your chopped onions and cook for 5 minutes until soft and clear. Add the minced garlic and cook for another minute until you can smell the garlic.
- Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes to cook the flour. This prevents your sauce from tasting like raw flour.
- Slowly pour in the beef broth while whisking constantly to prevent lumps from forming. Keep whisking until the sauce is smooth.
- Return the beef to the pan. Bring everything to a gentle boil, then reduce the heat to low (285°F). Cover the pan and let it simmer for about an hour to an hour and a half, or until the beef is tender enough to cut with a fork. If the sauce gets too thick before the meat is tender, add warm beef broth ½ cup at a time.
- Once the meat is tender, pour in the cream while stirring gently. Add the mushrooms back to the pan. Let everything simmer uncovered for 2-3 minutes until the mushrooms are heated through and the sauce reaches your desired thickness.
- Taste the sauce and add more salt and pepper if needed. Turn off the heat and let it rest for 5 minutes before serving. The sauce will continue to thicken slightly as it cools.
- Serve hot over steaming rice, mashed potatoes, or egg noodles. Garnish with fresh parsley if desired.
Tips from Lola’s Kitchen
- Slice beef against the grain for maximum tenderness
- Don’t skip the searing step – it creates a rich flavor base
- Keep the sauce at a gentle simmer after adding cream to prevent curdling
- Let meat rest at room temperature before cooking for even cooking
- Save pan drippings for extra flavor
- Add a splash of calamansi juice at the end for brightness
Traditional Serving Suggestions
- Over steaming white rice (Kanin)
- With garlic rice (Sinangag)
- Alongside buttered vegetable
- With crusty pandesal for sauce-soaking
- Garnished with fresh parsley or green onions
Troubleshooting
- Tough meat: Simmer longer, ensure proper slicing direction
- Lumpy sauce: Whisk vigorously, strain if needed
- Too thick: Add warm broth gradually
- Too thin: Simmer uncovered longer
- Curdled sauce: Lower heat, use room temperature cream
Ingredient Alternatives
- Beef: Chuck, tenderloin, or ribeye
- Cream: Heavy cream, evaporated milk, coconut cream
- Mushrooms: Fresh button, shiitake, or cremini
- Beef broth: Chicken broth or vegetable broth with beef bouillon
- Flour: Cornstarch (half the amount)
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months (separate sauce if possible)
- Reheating: Low heat, add splash of broth
- Microwave: 50% power, stir every 30 seconds
- Let cool completely before storing
Variations
- Spicy: Add siling labuyo or black pepper
- Wine-infused: Add ½ cup red wine
- Herb-enhanced: Add rosemary and thyme
- Vegetable-loaded: Add carrots and green peas
- Creamy mushroom: Double the mushrooms
FAQs
- Can I use cheaper cuts of beef? Yes, just increase cooking time for tenderness.
- Why is my sauce splitting? High heat after adding cream can cause splitting. Keep at gentle simmer.
- Can I make this ahead? Yes, flavors improve overnight. Reheat gently.
- Is this freezer-friendly? Yes, freeze up to 2 months. Thaw overnight in refrigerator.
- Can I use fresh mushrooms? Yes, increase initial cooking time to 3-4 minutes.
Nutrition
The Story Behind Beef in Creamy Mushroom Sauce
Beef in Creamy Mushroom Sauce beautifully showcases how Filipino home cooks have mastered the art of adapting international flavors into our everyday meals. This dish emerged during the American colonial period in the Philippines, when canned cream of mushroom soup and Western-style cream sauces became popular in Filipino kitchens. What started as a simple way to elevate leftover beef has evolved into a beloved special occasion dish that graces many Filipino celebration tables.
In the 1960s and 1970s, this creamy beef dish gained popularity in Filipino restaurants, often served alongside the classic burger steak with mushroom gravy. Home cooks soon began creating their own versions, adapting the recipe to use local ingredients and fresh cream instead of canned soup. The dish perfectly combines Filipino beef cooking techniques – like the slow simmering method we use in mechado and caldereta – with the rich, creamy sauces popularized by American cuisine.
Today, you’ll find Beef in Creamy Mushroom Sauce served everywhere from simple family lunches to elaborate fiestas. Many Filipino families have their own special version – some add carrots and potatoes like in kaldereta, while others include bell peppers for extra color and flavor. What makes this dish truly Filipino is how we serve it: always with heaping cups of steaming white rice to soak up every drop of that luxurious sauce. It’s comfort food that bridges the gap between traditional Filipino flavors and modern international cuisine.
This recipe has also become a favorite among busy Filipino home cooks because it’s a one-pan dish that’s easy to prepare but looks and tastes impressively restaurant-worthy. Whether you’re cooking for a regular weeknight dinner or preparing for a special celebration, this creamy beef dish proves that some of the best Filipino recipes are born from creatively combining different culinary traditions.
