Saute of Beef with Wild Mushrooms

Saute of Beef with Wild Mushrooms

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"An excellent main meal packed full of taste. Beef skirt makes a lovely rich sauce, which is ideal with the wild mushrooms."
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1 h 5 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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...

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.

I used a cabernet sauvignon wine and this dish was wonderful! Thanks

Good basic recipe, but it was missing something. I can see how it would be better the next day.

This turned out great for me with a few modifications. I used my dutch oven on the stovetop. I started with the red wine reduction then added the beef directly into the red wine sauce. I let i...

Fantastic rich sauce and tender meat. I cooked the beef for 15 minutes only also as I had a cheaper type of beef. I also thought it was missing something taste wise so I added a tablespoon of to...

I followed the recipe, except that I used about 4 - 5 tsps of flour and a full can of beef broth with london broil. It was delicious!!!!!!

Easy and tasty. Beef was very tender! I cooked things in a different order for ease - I browned beef, toasted flour (didn't have a problem with clumping and I think you need to do this to get ...

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