Easy Creamy Garlic Beef and Mushroom Recipe! Cheaper than Takeout

Ingredients

• 2 lb Beef Ribeye or Sirloin Steak (cut into bite‑size cubes)
• 1 tbsp Beef Tallow (or olive oil if unavailable)
• 10 oz Mushrooms (sliced; any variety such as cremini or button)
• 2 cloves Garlic (minced)
• 1 tsp Dried Thyme
• 1.5 cup Heavy Cream
• 0.5 cup Parmesan Cheese (shredded)
• 0.5 tbsp Unsalted Butter
• 1 cup Long Grain White Rice (uncooked)
• 1.5 cup Water (hot)
• 1.5 tsp Salt (divided between meat, mushrooms, and rice)
• 1 tsp Black Pepper (freshly ground, divided)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Prepare the Beef

   Trim any excess fat from the steak and cut the meat into bite‑size cubes. Season lightly with ½ tsp salt and ½ tsp black pepper.

   Time: PT5M

2. Sear the Beef

   Heat the large skillet over medium‑high heat. Add 1 tbsp beef tallow (or olive oil) and let melt. Add the beef cubes in a single layer; do not stir. Cook 3–4 minutes until a deep brown crust forms on the bottom.

   Time: PT5M

   Temperature: Medium‑high

3. Remove Beef

   Transfer the seared beef to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Mushrooms

   In the same skillet, add the sliced mushrooms, a pinch of salt, ¼ tsp black pepper, 1 tsp dried thyme, and the minced garlic. Sauté for about 1 minute until the mushrooms start to soften.

   Time: PT2M

   Temperature: Medium

5. Create Cream Sauce

   Pour in 1½ cups heavy cream, stir, then add ½ cup shredded Parmesan cheese and another pinch of black pepper. Reduce heat to low and let the sauce simmer gently for 3 minutes, stirring occasionally, until it thickens.

   Time: PT3M

   Temperature: Low

6. Cook the Rice

   While the sauce simmers, melt ½ tbsp unsalted butter in the medium saucepan over medium heat. Add 1 cup rice and sauté, stirring constantly, for 2–3 minutes until the grains are lightly toasted and fragrant. Add ½ tsp salt, then pour in 1½ cups hot water. Bring to a boil, then lower to a simmer, cover, and cook for 10 minutes.

   Time: PT12M

   Temperature: Medium

7. Combine Beef and Sauce

   Return the seared beef cubes to the skillet with the creamy mushroom sauce. Stir gently to coat the meat and simmer for 1–2 minutes, just until the beef is heated through.

   Time: PT3M

   Temperature: Low

8. Fluff the Rice

   Remove the saucepan from heat, uncover, and fluff the rice gently with a fork.

   Time: PT2M

9. Plate and Garnish

   Serve the creamy beef and mushroom mixture over a bed of fluffy rice. Sprinkle chopped fresh parsley on top, if desired.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Beef Ribeye or Sirloin Steak: Beef chuck, Top round steak
• Instead of Beef Tallow: Olive oil, vegetable oil
• Instead of Mushrooms: Portobello mushrooms, baby bella mushrooms
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Heavy Cream: Half‑and‑half plus 2 tbsp butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Unsalted Butter: Margarine
• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Large Skillet or Frying Pan
• Medium Saucepan
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Fork

Critical Steps — Do Not Skip

• Do not stir the beef while it first sears; this creates a proper crust.
• Keep the sauce at low heat to prevent curdling.
• Cover the rice while it simmers and do not lift the lid.
• Re‑heat the beef only briefly to avoid toughness.

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear and flavor.
• Add a splash of dry white wine to the pan after sautéing mushrooms for extra depth.
• Finish with a pat of butter for a glossy sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze the beef and sauce (without rice) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The mushroom‑cream sauce can be prepared up to 2 hours ahead; keep warm on low heat.
• Cook the rice in advance, then re‑heat with a splash of water before serving.

Frequently Asked Questions