Dairy-Free Bifinhos com Cogumelos
Indulge in the rich flavors of Dairy-Free Bifinhos com Cogumelos, a Portuguese-inspired beef and mushroom dish that's both comforting and wholesome. This recipe transforms tender beef strips and earthy white button mushrooms into a flavorful harmony, heightened by aromatic garlic, onion, and fresh thyme. A splash of dry white wine adds depth, while a light broth-based sauce—thickened without dairy—ensures a silky finish. Perfect for anyone seeking a dairy-free twist on classic comfort food, this meal comes together in just 45 minutes, making it an excellent choice for busy weeknights or elegant gatherings. Serve with steamed rice or crusty bread to soak up the luscious sauce, and elevate every bite with a fresh parsley garnish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams boneless beef steaks
- 3 cloves garlic
- 1 large onion
- 250 grams white button mushrooms
- 125 milliliters dry white wine
- 250 milliliters chicken or vegetable broth
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Thinly slice the beef steaks across the grain into bite-sized strips.
Mince the garlic cloves and finely chop the onion. Clean the mushrooms and slice them thinly.
Heat the olive oil in a large skillet over medium-high heat. Add the beef strips to the skillet in batches, ensuring not to overcrowd the pan. Cook until brown on all sides, about 4-5 minutes per batch. Remove from the skillet and set aside.
In the same skillet, add more olive oil if needed, then add the minced garlic and chopped onion. Sauté until the onion becomes translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5-7 minutes.
Pour in the dry white wine, scraping the bottom of the skillet to release any browned bits, and cook until the wine reduces by half, approximately 3-4 minutes.
Return the beef strips to the skillet and stir in the chicken or vegetable broth, fresh thyme, salt, and black pepper. Bring to a simmer and cook uncovered for 10 minutes to meld the flavors.
In a small bowl, mix the cornstarch with water until smooth. Stir this slurry into the skillet to thicken the sauce, cooking for an additional 2-3 minutes until the sauce has the desired consistency.
Adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.4 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 158 mg | 12% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3024 mg | 64% | |
*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.
