Creamy Garlic Mushroom Beef for Cozy Weeknight Dinners
A hearty and creamy dish perfect for weeknights, combining tender beef, mushrooms, and a flavorful garlic sauce.
Ingredients
Meat
- 1 pound Beef Stew Meat (Feel free to substitute with chicken or turkey for a lighter version.)
- 2 tablespoons Olive Oil (Can be replaced with vegetable oil for a neutral flavor.)
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Garlic Powder (Can be substituted with fresh garlic if desired.)
- 1 medium Yellow Onion (White or red onions can be used as alternatives.)
- 2 cloves Garlic (Freshly minced.)
- 1 pound Baby Potatoes (Yukon Gold or red potatoes are good substitutes.)
- 8 ounces Cremini Mushrooms (Can be replaced with white button or shiitake mushrooms.)
- 2 cups Low-Sodium Beef Broth (Chicken broth works as a substitute.)
- 1 cup Heavy Cream (Can use half-and-half or Greek yogurt for a lighter sauce.)
- 1/2 cup Sour Cream (Greek yogurt makes a good replacement.)
- 1 tablespoon Dijon Mustard (Yellow mustard can be used as an alternative.)
- 1 teaspoon Dried Thyme (Fresh thyme is a great substitute.)
- 1/4 cup Fresh Parsley (For garnish.)
Instructions
- Season beef with salt, pepper, and garlic powder. Sear in olive oil until browned, then set aside.
- In the same pan, sauté chopped onion and minced garlic until fragrant.
- Add halved baby potatoes and sliced mushrooms; cook for a few minutes.
- Pour in beef broth, heavy cream, and Dijon mustard; simmer until potatoes are tender and sauce thickens.
- Return beef to the pan, cook for another 5 minutes. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute heavy cream with Greek yogurt or half-and-half.