Beef and Mushrooms in a Light Cream Sauce

No gloppy canned mushroom soup in this one, just a little marinade in 10% cream and you've got a tender, savory beef and mushroom meal. Of course, you can always sub in full cream if you like. 

Ingredients:

2 cups thickly sliced mushrooms

1 red pepper, sliced

1 medium onion, sliced

1 lb boneless beef cross rib steak, sliced in strips

1/2 cup 10% cream

2 tbsps butter

1 tbsp olive oil

2 tsps minced garlic

1 tsp dry thyme

1 tbsp worcestershire sauce

1 1/4 cups beef or vegetable broth

1 tbsp cornstarch

salt and pepper to taste

Pour the cream over the sliced beef and marinate in the fridge at least 2 hours to help tenderize the meat.

Once ready to cook heat the butter and olive oil in a large skillet. Add the onion and red pepper and cook until onions are lightly golden. Add the garlic and mushrooms and cook for 1-2 minutes. Remove to a plate.

Heat 1 tbsp of olive oil in the same skillet. Remove the beef from the cream (reserve the cream) and add to the hot pan to brown. Next add the broth and reserved cream along with the thyme, worcestershire sauce, salt and pepper. Return the veggies to the pan and bring to a boil then cover and simmer for 30-40 minutes.

Stir cornstarch into 2 tbsps of broth or water, whisk into the center of the pan. Then stir and return to a boil. Simmer 5 minutes.

Serves 4