Creamy Beef and Mushrooms with Buttery Mashed Potatoes Recipe
International dishesStir FriesEurope and North America30 minutes
Creamy beef and mushrooms with buttery mashed potatoes fits inside thirty minutes. The beef is tender, the sauce thick, and the mash left a little rough so it does not sit heavy. Cooking the beef all the way through at the start leaves it tough and dry.
Here the beef is only cooked halfway and lifted out into a separate bowl. The sauce is built with onion, button mushrooms and pickled cucumber until it thickens, and only then does the beef return for one more minute.
This batch weighs about 2.1kg, at roughly 145 calories per 100g.
Method
Cut 500g of beef into small cubes and marinate for 15 minutes with a little salt and pepper.
Heat a pan over high heat, add 20g of unsalted butter, 20ml of olive oil and 15g of minced garlic, put in the beef and cook until halfway done, then lift it out into a separate bowl.
Add 200g of onion and 300g of button mushrooms to the pan and cook for 1 minute, then add 150ml of brown stock, 250ml of whipping cream, 30g of pickled cucumber and 10g of parsley, and cook until the mixture thickens.
Return the beef to the pan of sauce, stir through and cook for another 1 minute.
Peel 500g of cooked potato, mash it roughly with a fork, and mix through 50g of unsalted butter, 5g of salt, 2g of pepper and 5g of parsley.
Serve the creamy beef alongside the mashed potato, with sauteed vegetables if you like.
Tips
Cooking the beef only halfway and returning it to the sauce at the last step is what keeps it from turning tough.
Pickled cucumber brings a light sourness that balances the richness of the cream sauce.
Mashing with a fork and leaving the potato slightly rough eats lighter than a fully smooth puree.
The pan has to be properly hot when the beef goes in for the surface to seize.
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