Beef and Mushrooms

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    Beef and Mushrooms

    Beef and Mushrooms

    (378)
    1hour


    334 people made this

    Beef cubes are sauted with garlic then simmered in tomato sauce and red wine until tender. Great with pasta.

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 700g beef sirloin
    • 2 (220g) tins mushrooms, with liquid
    • 220g tomato puree
    • salt to taste
    • freshly ground pepper, to taste
    • 3/4 cup red wine

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Cut beef into cubes. In a large frypan over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
    2. Add mushrooms with liquid, tomato puree, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
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    Reviews and Ratings
    Global Ratings:
    (378)

    Reviews in English (378)

    by
    480

    I combined a few different suggestions from reviewers and this turned out FABULOUSLY!!! I must say that I have only 3 other dishes in my "favorites" folder, so it takes a lot to get there. I'm glad to say I added my 4th after making this! I used fresh mushrooms instead of canned and added about 1/4 C of water. I added 1 beef bouillon cube and plenty of bay leaf and thyme. I used cooking sherry as my wine and also added 2 tbsp of brown sugar. I browned the beef with the oil and garlic slightly before adding the other ingredients, set the temperature to medium, covered the skillet, and cooked for about 40 minutes. The sauce cooked down and was thick and delicious. I stirred in about 2 tbsp of butter after removing from heat. I served this over mashed potatoes. THANK YOU for such a great recipe!  -  29 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    215

    Great also in the Crockpot.  -  12 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    173

    We loved this recipe!! I made a few slight modifications, I increased the wine to one cup (I used cabernet) and eliminated the mushrooms completely, as they aren't a favorite around here. Also, I found the sauce to be incredibly runny, so I added a small can of tomato paste to thicken it and it was perfect. I added a splash of olive oil, and I used one cup of Ragu Seven Herb Tomato pasta sauce, and I think the chunks of tomato really added to this recipe! It looked and tasted homemade, and my husband thought I slaved for hours in the kitchen making it! I served it over buttered noodles, as suggested, and with some homemade bread and we drank the remaining cabernet. This was wonderful and we will definitely have this again!!  -  25 Feb 2002  (Review from Allrecipes USA and Canada)

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