Beef Picatta with Mushroom
Beef Picatta with Mushroom
Description
This is the classic American Beef Stroganoff recipe, where ribeye steak strips are seared until golden, then cooked with onions and mushrooms in a rich, creamy sauce. Served with white rice or petite pasta.
Ingredients
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Instructions
Preparation
Tenderize the beef strips and season with seven spices, nutmeg, black pepper, salt, and olive oil.
In a hot pan, sear the beef in batches, about 3 minutes per side, until golden brown. Then transfer to a plate.
Sauté onion, garlic, and mushrooms. When the mushrooms start to release liquid, season with the same spices used for the beef and add a rosemary sprig.
Add the flour, which will thicken the sauce, and stir it with the mushrooms. When the flour is fully incorporated, add the broth or stock.
Return the beef to the pan and let it finish cooking on low heat for 40 minutes.
After 40 minutes, add the cooking cream and let it boil with the sauce for one minute.
Serve the beef piccata with white rice or pasta.
Chef Note
You can use any type of steak suitable for searing. Make sure the pan is hot before searing the beef to get a nice golden color.
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