Easy Way to Make Perfect Beef with Cream Sauce

Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Beef with Cream Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Beef with Cream Sauce Recipe. Surf and Turf with Garlic Cream Sauce Best Recipes Australia. Stir in the cream and black pepper and lower the heat to maintain a gentle boil.

You can have Beef with Cream Sauce using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Beef with Cream Sauce

1. Prepare 500 grams of Thinly sliced beef.
2. It’s 1 of Onion.
3. Take 200 grams of Fresh mushroom.
4. Take 200 ml of White wine.
5. Take 200 ml of Heavy cream.
6. Make ready 2 tbsp of Butter.
7. You need 1 of Lemon juice.
8. Prepare 1 of Salt.
9. You need 1 of Pepper.
10. Prepare 1 of Fresh parsley.

And the perfectly crumbled ground beef, again, soaking up every last drop of that creamy, heavenly goodness.Season with salt and freshly ground black.This recipe for Beef in Truffled Cream Sauce is easy to pull off for a special occasion!Do you follows many food accounts on Once again this recipe for beef in truffled cream sauce is very simple, so the flavour comes from the quality of your ingredients and cooking techniques.

Beef with Cream Sauce step by step

1. These are the ingredients..
2. Finely chop the onion. Slice the mushrooms..
3. Heat a pot, and put the butter in it to melt. Add half portion of the beef in the pot, and cook both sides. Take out the beef from the pot, and add another half in the pot. Cook in the same way, and remove from the pot. Sprinkle salt and pepper on the beef..
4. Add the onion in the pot, and cook with the juices from the meat. Stir-fry until translucent..
5. Add the mushrooms, and stir-fry until cooked. Sprinkle 1 tablespoon of flour (not listed in the ingredients) into the pot and stir to thicken the sauce if you like..
6. Add the white wine, and simmer until the sauce is reduced to half..
7. Add the heavy cream (don't let it come to a boil). When the sauce has thickened, season with salt and pepper. Add some lemon juice..
8. Put the beef back in the pot and mix..
9. Serve on a plate, and sprinkle finely chopped parsley..
10. I referred to this book, 'Cooking in Switzerland'..
11. I tried cooking chicken with this recipe. You can cook variations of this dish with shimeji mushrooms instead of using the white mushrooms. It would be more economical here in Japan..

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