Ingredients
Equipment
Method
- Slice the mushrooms and mince the garlic, then cut the sirloin steak into bite-sized cubes and season with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak cubes and cook for about 3-4 minutes until browned on all sides.
- Remove the steak from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of butter. Sauté the mushrooms and garlic until golden brown and fragrant.
- Add the beef broth to the skillet and let it simmer for a minute. Then, stir in the heavy cream and bring to a gentle simmer until thicker.
- Return the steak to the skillet and toss everything together until well coated with the creamy mushroom sauce. Garnish with parsley if desired.
Nutrition
Calories: 350kcalCarbohydrates: 5gProtein: 30gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 3mg
Notes
Feel free to customize the dish with your favorite types of mushrooms.
For extra flavor, add Worcestershire sauce or Dijon mustard to the creamy sauce.
Store leftovers in an airtight container for up to 3 days and reheat gently.
To lighten the dish, consider using Greek yogurt mixed with low-fat milk instead of heavy cream.
For extra flavor, add Worcestershire sauce or Dijon mustard to the creamy sauce.
Store leftovers in an airtight container for up to 3 days and reheat gently.
To lighten the dish, consider using Greek yogurt mixed with low-fat milk instead of heavy cream.
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