Beef Portabellas
Indulge in the savory elegance of Beef Portabellas, a hearty one-pan dish that marries tender beef sirloin bites with the rich, earthy flavor of portabella mushrooms. Sautéed to perfection with garlic, fresh thyme, and a velvety cream sauce, this recipe offers a restaurant-quality meal that’s perfect for cozy dinners or special occasions. The combination of beef broth and a touch of heavy cream creates a luscious, flavorful base, while a light dusting of flour ensures a perfectly thickened sauce. Quick to prepare in under an hour, this dish pairs beautifully with mashed potatoes, pasta, or rice, making it as versatile as it is delicious. Garnish with fresh parsley for a touch of brightness and serve up a meal that’s sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Beef sirloin steak
- 4 large Portabella mushrooms
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves
- 1 tsp Fresh thyme
- 1 cup Beef broth
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp All-purpose flour
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Begin by cleaning the portabella mushrooms and removing the stems. Slice the mushrooms into thick slices about 1/2 inch wide and set aside.
Pat the beef sirloin steak dry with paper towels. Cut it into bite-sized cubes, about 1 inch each. Season the beef with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
Mince the garlic cloves and set them aside. Chop the fresh thyme finely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef cubes to the pan in a single layer and sear until browned on all sides, about 2-3 minutes per side. Do this in batches if necessary to avoid overcrowding the pan. Set the seared beef aside on a plate.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the sliced portabella mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes.
Push the mushrooms to one side of the skillet and add the minced garlic to the cleared area. Cook the garlic for 30 seconds, stirring, until fragrant.
Sprinkle the flour into the skillet and stir everything together to coat the mushrooms. Cook for 1 minute to remove the raw flour taste.
Deglaze the pan by adding the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Lower the heat to medium and stir in the heavy cream and fresh thyme. Let the sauce thicken, about 2 minutes.
Return the seared beef to the skillet along with any accumulated juices. Stir everything together and let it cook for another 5 minutes, allowing the beef to absorb the flavors of the sauce.
Taste the sauce and adjust seasoning with the remaining salt and black pepper, if necessary.
Remove the skillet from heat and finish by stirring in the remaining tablespoon of butter for added richness.
Garnish with freshly chopped parsley if desired. Serve hot over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
