Beef In Cream Sauce Recipes

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BEEF IN CREAM SAUCE



Beef in Cream Sauce image

This is a great do ahead dish! I serve this with buttered noodles, a salad and some crusty rolls. Trust me....this is delicious. You won't have any leftovers.

Provided by JoiD7337

Categories     Roast Beef

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.)
2 tablespoons Crisco shortening
salt & pepper
1/2 cup water
1/2 cup butter (do not substitute)
2 cups whipping cream (not whipped) or 2 cups heavy cream (not whipped)
2 garlic cloves
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper

Steps:

  • In dutch oven slowly brown meat on all sides in hot shortening.
  • Season generously with salt and pepper.
  • Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
  • Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
  • Save pan juices for another use.
  • Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
  • Add cream, garlic, lemon juice, salt and pepper.
  • Cook over medium heat about 3 minutes.
  • Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
  • Arrange meat slices, overlapping in the sauce.
  • Pour remaining sauce over the top.
  • Refrigerate until ready to serve.
  • I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
  • When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

Nutrition Facts : Calories 1192.6, Fat 104.5, SaturatedFat 51.6, Cholesterol 355, Sodium 899.7, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 57.9

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE



Beef Tenderloin with Sour Cream-Horseradish Sauce image

This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!

Provided by Shelly

Categories     Beef Tenderloin

Time 4h35m

Yield 8

Number Of Ingredients 9

1 cup chopped fresh flat-leaf parsley
½ cup butter, softened
6 tablespoons Dijon mustard, divided
2 tablespoons whole green peppercorns, coarsely ground
2 tablespoons whole pink peppercorns, coarsely ground
2 teaspoons coarse kosher salt, or to taste
1 (3 pound) beef tenderloin, trimmed
1 (8 ounce) container sour cream
2 tablespoons prepared horseradish

Steps:

  • Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
  • Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
  • Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
  • When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
  • Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
  • Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
  • Serve with the sour cream-horseradish sauce.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g

BEEF TENDERLOINS WITH CREAM SAUCE



Beef Tenderloins with Cream Sauce image

Thyme and steak sauce flavor a cream sauce that is served over succulent beef tenderloin steaks. This easy, elegant dish is ideal for entertaining.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. butter or margarine
1/2 cup whipping cream
3 Tbsp. milk
2 tsp. flour
2 tsp. chopped fresh thyme
1/4 cup A.1. Original Sauce

Steps:

  • Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
  • Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
  • Stir in steak sauce. Serve over steaks.

Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 19 g

BEEF PATTIES WITH CREAM SAUCE



Beef Patties With Cream Sauce image

Make and share this Beef Patties With Cream Sauce recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 42m

Yield 4 serving(s)

Number Of Ingredients 17

1 egg
1/4 cup milk
2 tablespoons catsup
1/2 cup quick oats
1/4 cup chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 lbs ground beef
3 tablespoons flour
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 ounce) can chicken broth
2/3 cup milk

Steps:

  • Heat oven to 350*.
  • In lg bowl, mix first 8 ingredients; mix well.
  • Add beef and mix well.
  • Form 8 patties.
  • Roll in flour.
  • Place on greased baking pans.
  • Bake, uncovered for 15 minutes; turn and bake 10 more minutes.
  • SAUCE: Melt butter in saucepan.
  • Stir in flour, thyme, salt and pepper.
  • Slowly add broth and milk; bring to a boil.
  • Cook and stir for 2 minutes.
  • Serve over patties.

BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)



Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) image

Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4 -5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream

Steps:

  • In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
  • Let the mustard rest at room temperature for about 15 minutes.
  • Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
  • Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
  • Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
  • Drain them in a sieve, discard the liquid and return the mixture to the skillet.
  • With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
  • Lay each round on a board and slice them into 1/4" wide strips.
  • Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
  • Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
  • With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
  • When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
  • Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
  • Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
  • Taste for seasoning.
  • To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4

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