This post is also available in Spanish
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.
Buen provecho!
Ingredients
- 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
Directions
- 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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Angie@Angie's Recipes says
What sweet memories! This looks scrumptious and it seems relatively quick and easy to prepare too.
Alan Bowman says
Hola Erica from Spain
I often make a similar dish using the slow-cooker (meat in Spain is inclined to be tough so it benefits from long slow cooking – about 10 hours) and serve it with herby dumplings or whipped potatoes.
Regards
Alan
Kim says
This is a stunning dish, Erica!! I loved the story of growing up at your aunt’s house and the pictures are gorgeous. This is a showstopper!
MarlenL says
Hi. I prepared the dish following your recipe. The final result was a tasty dish but extremely soupy. Is it supposed to be like that? Thanks.
Erica Dinho says
It should have a sauce.
raspaosmiami says
The good thing about your post is that food is of top class quality and the way you narrate the whole thing is awesome .I really love it.Keep it up.
Chris says
I’d devour this for sure. I don’t do enough sirloin and this would be a good one to do. Great post Erica.
jessica says
Erica, I followed step by step and it didnt come out good. the sauce tasted too milky and the meat was too ”chewy”? does this happen because you cook it too much or when you dont cook it enough? I used Sirloin tips.are you supposed to sear it before? or boil it before cooking? can you please advice on this? my meat never comes out right. I was super sad when it didnt come out as expected. by the way the sudado the pollo comes out AMAZING I’ve made it countless times and it always hits the spot. thanks for awesome recipes!
Martin says
How many servings does this make?
Erica Dinho says
4 servings.