Creamy Beef And Mushrooms Recipe

Beef With Mushrooms
submitted by bahuja2001 at


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


For sour cream mixture
 Low fat cottage cheese12 Ounce
 Nonfat cream cheese2 Ounce
 Vinegar3 Tablespoon
For seasoning mix
 Salt2 Teaspoon
 Sweet paprika2 Teaspoon
 Pink peppercorns2 Teaspoon
 Onion powder1 1⁄2 Teaspoon
 Garlic powder1 1⁄2 Teaspoon
 Dry mustard1 Teaspoon
 White peppercorns1 Teaspoon
 Green peppercorns1 Teaspoon
 Black pepper1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Cayenne1⁄4 Teaspoon
 Top round steak1 Pound
 Chopped onion2 Cup (32 tbs)
 Defatted beef stock4 Cup (64 tbs)
 Flour6 Tablespoon, sifted
 Sliced fresh mushrooms8 Cup (128 tbs)
 Cooked wide noodles6 Cup (96 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4685 Calories from Fat 554

% Daily Value*

Total Fat 70 g107%

Saturated Fat 18.1 g90.7%

Trans Fat 0 g

Cholesterol 294 mg

Sodium 7256.1 mg302.3%

Total Carbohydrates 822 g274.1%

Dietary Fiber 111.3 g445.4%

Sugars 31.3 g

Protein 283 g566.1%

Vitamin A 15.7% Vitamin C 48.7%

Calcium 47.8% Iron 140.6%

*Based on a 2000 Calorie diet


Day 1: Combine the sour cream mixture ingredients in a blender or food processor and puree until smooth and creamy.
If the mixture is very thick, push it down toward the blades a few times.
Cover and refrigerate overnight.
Day 2: Combine the seasoning mix ingredients in a bowl.
Sprinkle all surfaces of the meat evenly with 2 tablespoons of the seasoning mix, rub it in well, and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions and cook just until they start to brown, about 2 to 3 minutes.
Move the onions to one side of the pot and add the seasoned meat to the other side, along with the remaining seasoning mix.
Cook, stirring the meat once or twice, for 5 minutes.
Add 1/2 cup of the stock, mix the meat and onions together, and scrape the bottom of the pot to clear it of all brown bits.
Cook until most of the liquid evaporates and the mixture starts to stick, about 5 minutes.
Add 1/2 cup stock and clear the bottom of the pot again.
Stir in the sifted flour and mix until it is completely absorbed, so that none of the flour is visible, a paste forms, and the beef is moist and sticky.
Add the mushrooms, stir, and cook, scraping the bottom of the pot occasionally to prevent sticking, for 5 minutes.
Add the remaining stock, stir to clear the bottom and sides of the pot, and cook 10 minutes.
Add the sour cream mixture and, with a wire whisk, whip until the mixture is completely blended into the sauce.