Beef with Mushroom Gravy
Who doesn’t enjoy having a good meal and extra time on their hands? Yeah, I like that too! So many meals here in Peru seem to take quite a bit of time to prepare. That is not always bad, cooking is an art and shouldn’t be finished in minutes. Well, except… every so often.
This is one of those times! This is a meal that truly comes together in minutes, is incredibly satisfying and leaves you wanting more. I have made this as just a mushroom gravy sans beef. I have made this with mini portabella mushrooms. I have made this with a mixture of mushrooms. Any way I seem to put this together, it comes out just deliciously.
- 1 teaspoon vegetable oil
- 1 pound lean beef (I use "malaya" here), cut in stir-fry strips
- 1 tablespoon butter
- 2 tablespoons finely chopped red onions
- 1 pound sliced mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 3 tablespoons flour
- 1 1/2 cups beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 teaspoon dried thyme
- Heat oil a large skillet over medium-high heat. Add beef strips; sauté 5 minutes, browning on all sides. Remove from pan; cover.
- Melt butter in pan (without cleaning). Add onions, garlic and mushrooms; sauté 4 minutes. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Return beef to skillet and add pepper, salt, and thyme. Bring to a boil; cook 2 minutes or until thickened.
- Serve with rice or noodles.
This can be served with white or brown rice, egg noodles or a delicious pilaf.