Creamy Beef Strip Stew with Mushrooms and Dijon Mustard

Name: Creamy Beef Strip Stew with Mushrooms and Dijon Mustard
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: swedish
Ingredients: 600 g beef minute steak (topside/round), cut into 1 cm wide strips; 250 g fresh button mushrooms, sliced; 1 pcs yellow onion, finely chopped; 2 clove garlic cloves, finely chopped; 2 tbsp butter for frying; 2 tbsp Dijon mustard; 1.5 tbsp Japanese soy sauce; 2 tbsp beef stock or veal stock (concentrated); 3 dl heavy cream (or crème fraîche); 1 dl water; 1 tsp dried thyme; 1/2 tsp salt; 2 pinch freshly ground black pepper; 2 tbsp fresh parsley, finely chopped

By Culiora

Lövbiffsgryta med champinjoner och dijonsenap served on a plate, photographed in natural light

A classic creamy beef stew made with thinly sliced minute steak, mushrooms, Dijon mustard, and a splash of soy sauce. Because the beef is cut into thin strips, it cooks in just a few minutes without becoming tough or dry. Serve with freshly cooked rice or potatoes and pickles.

Servings: 4
Prep time: 15 min
Cook time: 20 min
Total time: 35 min

Ingredients

600 g beef minute steak (topside/round), cut into 1 cm wide strips
250 g fresh button mushrooms, sliced
1 pcs yellow onion, finely chopped
2 clove garlic cloves, finely chopped
2 tbsp butter for frying
2 tbsp Dijon mustard
1.5 tbsp Japanese soy sauce
2 tbsp beef stock or veal stock (concentrated)
3 dl heavy cream (or crème fraîche)
1 dl water
1 tsp dried thyme
1/2 tsp salt
2 pinch freshly ground black pepper
2 tbsp fresh parsley, finely chopped

Instructions

Pat the beef strips dry with paper towels and season lightly with half of the salt and pepper.
Heat 1 tbsp butter in a spacious skillet or Dutch oven over high heat. Sear the beef quickly in two batches for about 1–1.5 minutes per batch until just browned. Transfer the meat to a plate so it does not overcook.
Reduce to medium-high heat and add the remaining butter. Add the mushrooms and sauté for 3–4 minutes until any liquid has evaporated and the mushrooms are nicely browned. Add the onion, garlic, and thyme, and cook for about 2 minutes more until the onion softens without burning.
Stir in the Dijon mustard, soy sauce, beef stock, water, and cream. Bring to a boil and let the sauce simmer over medium-low heat for 5–7 minutes to thicken slightly.
Return the seared beef along with any resting juices from the plate to the sauce. Let everything heat through for 1–2 minutes (avoid boiling rapidly so the meat does not turn tough).
Season to taste with the remaining salt and pepper, or add extra mustard if you prefer more acidity. Garnish with finely chopped parsley and serve immediately.