Bœuf Crémeux aux Champignons is a classic, comforting French-style dish—tender beef simmered in a creamy mushroom sauce. Think of it as a more refined, less heavy version of beef stroganoff, with a delicate balance of umami from the mushrooms and richness from the cream.
Here’s a delicious, authentic-style recipe:
🥩 Bœuf Crémeux aux Champignons
(Creamy Beef with Mushrooms)
Serves: 4
Prep Time: 20 min
Cook Time: 1.5–2 hrs (for stewed version) or 30 min (for quick version)
🧾 Ingredients:
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600–800g beef, sliced or cubed (rump, sirloin, or stewing cuts like chuck)
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300g mushrooms, sliced (cremini, button, or a mix with wild mushrooms)
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1 onion, finely chopped
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2 garlic cloves, minced
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2 tbsp butter
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1 tbsp olive oil
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150ml dry white wine (or beef stock)
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200ml crème fraîche or heavy cream
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1 tsp Dijon mustard (optional but highly recommended)
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Fresh thyme or parsley, chopped
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Salt & pepper, to taste
🛠️ Instructions:
🔸 1. Brown the Beef
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Heat olive oil and 1 tbsp butter in a heavy pan over medium-high heat.
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Sear beef in batches until browned. Remove and set aside.
🔸 2. Sauté Aromatics & Mushrooms
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In the same pan, lower the heat. Add remaining butter, onion, and garlic.
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Sauté 2–3 min until softened.
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Add mushrooms and cook until they release their moisture and begin to brown (about 7–10 min).
🔸 3. Deglaze & Simmer
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Add white wine (or stock) to deglaze the pan, scraping up the brown bits.
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Return the beef to the pan. Season with salt, pepper, and thyme.
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For quick-cooking cuts (sirloin): Simmer gently for 10–15 min.
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For stewing cuts (like chuck): Add 200ml beef stock, cover, and simmer on low heat for 1.5–2 hrs until tender.
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🔸 4. Add Cream
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Stir in crème fraîche or cream and Dijon mustard.
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Let simmer uncovered for 5–10 minutes until the sauce thickens slightly.
🔸 5. Finish
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Taste and adjust seasoning. Garnish with parsley or more thyme.
🍽️ Serving Suggestions:
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Serve over buttered tagliatelle, mashed potatoes, or rice.
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Add a side of green beans or a crisp green salad.
Want to adapt it for slow-cooker, add wild mushrooms, or make it wine-free?