Go Back
Robin Ward

Creamy Beef & Mushrooms with Red Wine

Tender beef and deeply savory mushrooms simmer in a light, glossy red wine sauce with garlic, butter, and parsley. This quick skillet dinner tastes creamy without any cream, and feels special enough for a very good night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 to 4 with rice and a vegetable
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound beef top sirloin, thinly sliced against the grain
  • 1 pound shiitake mushrooms, sliced (or cremini or a mixed mushroom blend)
  • ¾ cup red wine (Chianti if you have it, or any dry red you enjoy)
  • 2 garlic cloves, finely chopped
  • ¼ cup olive oil, or enough to lightly coat the bottom of the skillet, plus more as needed
  • 1 tablespoon butter
  • 1 to 2 tablespoons 00 flour (or all-purpose flour), for dusting
  • salt and black pepper, to taste
  • fresh parsley, chopped (optional garnish)

Equipment

  • 1 large skillet

Method
 

  1. Lightly coat the beef. Slice the beef thinly against the grain. Toss with a light dusting of flour, then shake off any excess.
  2. Cook the mushrooms. Heat the olive oil in a 12-inch skillet over medium heat. Add the butter, garlic, and mushrooms. Cook until the mushrooms are softened and lightly golden, about 5 minutes.
  3. Sear the beef. Add the beef and cook until it picks up some color, about 5 minutes. Work in batches if needed so the beef sears instead of steams.
  4. Add the wine. Pour in the red wine, season with salt and black pepper, and scrape up any flavorful bits from the bottom of the skillet. Reduce the heat to low.
  5. Simmer gently. Cover and cook until the beef is tender and the wine reduces into a light, glossy sauce, about 10 minutes.
  6. Finish and serve. Taste, adjust the seasoning, and sprinkle with fresh parsley before serving.

Notes

Mushrooms: Shiitake mushrooms bring deep, savory flavor and hold their texture well in the pan. Cremini mushrooms or a packaged mixed mushroom blend also work nicely.
Wine: Chianti was perfect here, but any dry red wine you enjoy drinking will work. If you are not serving the rest with dinner, freeze leftover wine in a small container or ice-cube tray for a future sauce, soup, or braise.
Flour: Use a light hand. You want just enough flour to help the sauce turn silky, not heavy. 00 flour gives a slightly silkier finish, while all-purpose flour works well too.
Skillet size: A 12-inch skillet gives the beef and mushrooms room to brown. If the pan feels crowded, cook the beef in batches.
Sauce: The sauce should look glossy and lightly thickened, not watery. This is a light pan sauce, not a thick gravy.