When I was a kid, I enjoyed a lot of sleepovers at Aunt Consuelo’s house. I was extremely closed to my cousin Maribel, who is 11 days younger than I. We wore the same clothes and played with Barbies for hours without so much as one fight. We were like sisters and there were days I would cry when it was time to go back home. I would stay over on weekends and for days on end during the summer months.
My Aunt Consuelo is the best cook in my family. Mamita cooked the best traditional Colombian food, but my aunt is the gourmet cook and she is always cooking something new and delicious or recreating recipes from restaurants or cooking shows. I love her food, which was one of the reasons I loved staying at her house so much 🙂
Carne con Champiñones will always remind me of hanging out at my aunt’s with my cousins and crowding around her dining room table for more. She served this dish over arepas, white rice or crepes and it was one of my favorites. I had such memories in mind while making this version.
- 4 tablespoons of butter
- 1 pound of sirloin or tenderloin, cut into 1/2-inch cubes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground thyme
- 1 cup chopped onions
- 4 garlic cloves, chopped
- 1 pound baby bella mushrooms, sliced
- 1/2 cup of beef broth
- Salt and pepper to taste
- 1/4 cup of heavy cream
- In a large pan, heat 2 tablespoons of the butter over medium-high heat. Add the steak, cumin and thyme, and cook stirring frequently, until lightly browned about 2 minutes. Transfer the beef to a plate.
- Add the onions, garlic and mushrooms with the rest of the butter to the pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 5 minutes. Add the beef broth and cook for about 4 minutes more. Remove from the heat and add the steak, heavy cream, salt and pepper. Return to medium heat and simmer, stirring constantly, until the cream is heated through, about 4 minutes. Do not allow to boil. Season with salt and pepper to your taste.
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