Saute of Beef with Wild Mushrooms

Saute of Beef with Wild Mushrooms

Martine Frost 0

"An excellent main meal packed full of taste. Beef skirt makes a lovely rich sauce, which is ideal with the wild mushrooms."

Ingredients 1 h 5 m {{adjustedServings}} servings 433 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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  1. In a skillet over medium heat, combine red wine, onion, garlic, and thyme. Bring to a boil, and cook until volume is reduced by about 1/4. Set aside, and allow to cool.
  2. Melt butter in a skillet over medium heat until just beginning to brown. Add beef, and cook until evenly brown. Remove beef, and stir into cooled wine mixture. Set aside while preparing sauce.
  3. Sprinkle flour into skillet. Reduce heat, and cook slowly until flour is browned. Gradually stir in beef stock, and stir until mixture comes to a boil. Season with salt and pepper, and simmer uncovered for about 10 minutes.
  4. Stir in beef and wine mixture. Cover, and cook very gently for 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce has reduced to desired consistency, then pour over meat.
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Reviews 9

  1. 9 Ratings

Wonder Wanda

Fantastic flavor & tender as well. I marinated the cubed beef for 2 hours in red wine before using; also, I didn't have thyme so I substituted basil. One thing I couldn't understand was why we had to separate all the ingredient, i.e. why remove the sauteed veggies from the pan, then cook the beef & remove it, then cook the broth & finally throw everything back in and cook it again. Since I only had one big skillet to use, I would have preferred being able to cook it all together in 1 or 2 steps--all the ingredients end up stewing together anyway. Also, the cooking time is completely off since you have to do all the prelim cooking before you get to the final 55 minute simmer phase (step 4). Since I wanted to keep the meat tender & finish quickly, I only simmered in step 4 for about 15 minutes and then thickened the gravy with a can of mushroom soup. I served the meat & gravy over mashed potatoes and it was an immense hit. One more thing is that I wouldn't fry the flour before adding the broth, this only made the flour clump for me and it was hard to break up. I would mix the flour in after the broth.


Very good. Next time I will not use so much wine and increase the gravy portion.


Very simple to prepare and very flavorful. I used oyster, portobello and straw mushrooms. Wonderful red wine flavour and even better the next day.