Why you’ll love this one pan creamy beef and mushroom recipe
- Creamy comfort food hits the spot! It has tender beef strips cooked in a savory mushroom sauce with garlic and onions.
- The creamy mushroom sauce is so thick and delicious, you can serve it over rice or any kind of noodles for a hearty dinner.
- It tastes like you spent all day in the kitchen making it, but it’s ready in about 30 minutes in one pan!
- When you serve it with noodles, it’s a lightened up version of a creamy beef and mushroom stroganoff that’s completely dairy-free.
Related – >> Check out this Easy Homemade (30-Minute!) Salisbury Steak!
How to make creamy beef with mushroom sauce
- Cut the beef into very thin strips as shown above. This helps with quicker cooking and also keeps the beef tender and bite-sized.
- Decide what you’ll serve the creamy beef with in advance and make sure you add that into your prep steps. I like serving this over noodles, so I just set the water to boil when I start prepping everything else.
- Leftovers will last for 4-5 days in the fridge. Simply reheat in a pan on the stovetop or in the microwave.
Recipe variations and substitutions
Steak – Sirloin steak is great, but you could also use tenderloin, flank or skirt steak. You can even use ground beef and that will work great too, just cook it all the way through in step #4.
Almond milk – Almond milk is great to keep this dairy-free and you can also use another nut milk or coconut milk. Heavy cream is fine if you eat dairy.
Rice flour – Substitute corn starch or arrowroot starch if desired.
Vegetables – If you want to add some veggies to this dish, go for it! Throw in some spinach at the end or even a bag of frozen peas and carrots.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our healthy comfort food recipes to find some other favorites too!
30-Minute Creamy Beef and Mushroom Skillet
- 1 lb sirloin steak, sliced into thin strips
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, thinly sliced
- 2 tbsp olive oil, divided
- 1/4 tsp sea salt
- 1/4 tsp pepper
For the creamy sauce:
- 2 cups almond milk, (can sub heavy cream if desired)
- 1/4 cup coconut aminos, (see recipe notes, can also sub soy sauce)
- 1 tbsp rice flour, (can also use corn starch)
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- Prep whatever you are serving with the creamy beef (rice, noodles, potatoes, etc.) to have it ready.
- Slice steak into thin strips as noted. Slice onion, garlic, and mushrooms.
- In a bowl or measuring cup, add all of the creamy sauce ingredients. Stir to mix well and dissolve the flour in the mixture.
- Heat a large skillet over medium heat and add 1 tbsp oil. Once hot, add the beef strips and season with salt and pepper. Cook for just 1-2 minutes per side, until the beef is just browned. Remove and set aside.
- Add more oil to the pan and add the onion and garlic. Cook for 3-4 minutes, stirring frequently, until they start to soften.
- Add the mushrooms to the pan. Cook for another 2-3 minutes, stirring frequently, until they soften.
- Stir the creamy sauce mixture again to mix it up, then pour it into the pan. Scrape up the bits from the bottom of the pan and bring to a quick simmer. Then, turn the heat down to low and simmer, stirring very frequently for 3-5 minutes, until the broth thickens into a gravy-like thick sauce.
- Add the beef strips back into the pan and mix them in with the sauce. Cook another 1-2 minutes.
- Serve over rice, noodles, diced potatoes, or with some veggies. Enjoy.
- If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe.