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Beef with mushroom sauce
Beef with mushroom sauce

Beef with mushroom sauce

Preparation 10 min
Cooking time 1 h 45 min
Servings 4


  • 60 ml (4 tbsp) butter
  • 60 ml (1/4 cup) all-purpose flour
  • 30 ml (2 tbsp) vegetable oil
  • 600 g (1 1/4 lb) diced stewing beef
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) large mushrooms, cut into quarters
  • 2 medium onions, thinly sliced
  • 15 ml (1 tbsp) garlic, minced
  • 250 ml (1 cup) white wine
  • 600 ml (2 1/2 cups) veal stock
  • A few sprigs of fresh thyme or 5 ml (1 tsp) dried thyme
  • 1 large bay leaf
  • 125 ml (1/2 cup) 35% cooking cream
  • 30 ml (2 tbsp) parsley, chopped


  1. Melt half of the butter in a saucepan over medium heat.
  2. Add the flour slowly to make a roux. Set aside.
  3. In a frying pan, heat half of the oil with 15 ml (1 tbsp) of butter over high heat.
  4. Sear the diced beef. Season with salt and pepper.
  5. Remove from the heat and set aside.
  6. In the same pan, sauté the mushrooms. Set aside.
  7. Meanwhile, in an enamelled cast-iron pot, heat the rest of the butter and oil over medium-high heat.
  8. Sweat the onions for 3 to 4 minutes.
  9. Add the garlic and cook for 1 minute.
  10. Pour in the white wine and reduce to 3/4.
  11. Add the veal stock, thyme and bay leaf.
  12. Add the meat and cover.
  13. Turn down the heat to medium-low and simmer for about 1 1/4 hours.
  14. Remove from the heat. With a baster, take almost all of the cooking liquid and transfer it into another saucepan.
  15. Bring the liquid to a boil over medium heat.
  16. Thicken the sauce by adding the roux gradually while whisking it in. Simmer for 2 to 3 minutes.
  17. Remove from the heat. Pass the sauce through a fine sieve above the pot and put it back on the heat.
  18. Add the mushrooms and cream.
  19. Continue to cook for 15 minutes.
  20. Serve on a bed of rice or buttered noodles and garnish with chopped parsley.
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