Beef & Mushroom Sauce

Quirky Cooking: dairy free mushroom sauce

This sauce is an easy, quick meal when served on baked potatoes, noodles, rice, cauliflower rice, cabbage ‘noodles’, quinoa, toast or scones. It can be made with any minced meat – beef, turkey, chicken, lamb… or you can make it vegetarian by swapping the meat for two extra cups of mushrooms and adding some peas. Freezes well.

This can also be made in a pan on the stovetop, stirring with a wooden spoon until thickened.

(Photo shows meat free version, without peas.)

Inspired by a Sue Gregg recipe in “Meals in Minutes.”

Note: You can find Fine sea salt, Aussie kibble Pepper and Organic Garlic for this recipe in my online store!

Beef & Mushroom Sauce
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Ingredients
  1. 1 small brown onion, halved
  2. 1/2 red capsium, deseeded and quartered (optional)
  3. 1 cup sliced fresh mushrooms
  4. 50g ghee or olive oil
  5. 500g beef mince (or other mince)
  6. 6 Tblspns white spelt flour or gluten free flour
  7. 500g chicken broth (or water with 1 Tbspn stock paste)
  8. 1 tspn garlic powder
  9. 3 Tblspns tamari or coconut aminos (or to taste)
  10. freshly ground black pepper
Instructions
  1. Place onion and capsicum into Thermomix bowl and chop 2 sec/speed 5.
  2. Add sliced mushrooms and ghee or oil, and cook 3 mins/reverse/speed soft.
  3. Add crumbled mince and cook 5 mins/100C/reverse/speed soft, breaking up lumps as needed.
  4. Sprinkle flour over mince and cook another 2 mins/100C/reverse/speed soft.
  5. Add chicken broth (or water and chicken or vege stock paste), garlic powder, and tamari or coconut aminos, and cook 8 mins/100C/reverse/speed 1.
  6. Serve over baked potatoes or sweet potatoes, rice, etc; or cool and freeze.
Vegetarian version
  1. Omit minced beef, increase mushrooms to 3 cups. Add 1 cup of frozen peas with vege stock, and cook until thick.
Creamy version
  1. Add 1 cup of white sauce after thawing (if frozen), and stir gently over heat until combined and warmed through.
Quirky Cooking https://quirkycooking.com.au/

4 thoughts on “Beef & Mushroom Sauce

  1. Janie says:

    Hi Jo, this was simple and inspiring last night when I had a pack of minced beef and needed a quick dinner. I added frozen peas and sweetcorn and used a diced aubergine instead of the mushrooms (because I didn’t have any)… typical of my inventing style! I also blitzed a red chili and a piece of fresh horseradish at the beginning, both of which added a lovely depth of flavour. Thanks so much for the inspiration, as always!

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