Sautéed Beef with Creamy Mushroom and Shallot Sauce

  • Yield 4 servings

Sautéed Beef with Creamy Mushroom and Shallot Sauce
Sautéed Beef with Creamy Mushroom and Shallot Sauce


3/4 pound thinly sliced beef round tip
1/4 cup (or approximately 3 large) shallots, sliced
1/2 cup white button mushroom
1/2 cup shitake mushrooms
1/2 cup light sour cream
2 tablespoons flour
1/4 cup canola oil
1/4 cup water
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
4 cups cooked Pappardelle pasta, cooked and drained
-- Optional: Splash of malt vinegar or red wine vinegar
-- Diced red bell peppers
-- Lemon slices
-- Bunches of parsley
-- Finely diced shallots
1/4 cup finely sliced scallions or chives


  1. Thinly slice meat and toss in flour.
  2. Slice shallots thin and set aside.
  3. If you do not have pre-sliced mushrooms, slice to medium thickness.
  4. In medium- or large-sized non-stick pan, heat 2 tablespoonsof oil on medium-high heat.
  5. Loosely but carefully drop sliced meat into pan of heated oil and brown meat lightly, about 5-8 minutes.
  6. Remove meat from pan and set aside.
  7. Add remaining 2 tablespoons of oil and sauté mushrooms and shallots for 3-5 minutes until translucent and lightly browned.
  8. Return meat to pan, sauté meat with mushroom and shallot mixture.
  9. Add garlic and onion powder, and stir together for 2-3 minutes.
  10. Add ¼ cup of water and stir.
  11. Turn off heat and add pepper and sour cream.
  12. Stir gently.
  13. Pile noodles on a serving platter andtop with beef mixture.
  14. Top with scallions or chives, and serve.


1 serving = 3 oz. beef, 2 Tbsp. mushroom/shallot sauce, 1 cup pasta



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