Beef with Cream Sauce

Beef with Cream Sauce

This is a dish from Zurich, Switzerland.
It looks complicated to cook, but you can actually make this easily.
Enjoy the dish with creamy and thick sauce.

Ingredients: 4 servings

Thinly sliced beef
500 g
Fresh mushroom
200 g
White wine
200 ml
Heavy cream
200 ml
2 tablespoons (26 g)
Lemon juice
to taste
to taste
to taste
Fresh parsley
to taste


1. These are the ingredients.
2. Finely chop the onion. Slice the mushrooms.
3. Heat a pot, and put the butter in it to melt. Add half portion of the beef in the pot, and cook both sides. Take out the beef from the pot, and add another half in the pot. Cook in the same way, and remove from the pot. Sprinkle salt and pepper on the beef.
4. Add the onion in the pot, and cook with the juices from the meat. Stir-fry until translucent.
5. Add the mushrooms, and stir-fry until cooked. Sprinkle 1 tablespoon of flour (not listed in the ingredients) into the pot and stir to thicken the sauce if you like.
6. Add the white wine, and simmer until the sauce is reduced to half.
7. Add the heavy cream (don't let it come to a boil). When the sauce has thickened, season with salt and pepper. Add some lemon juice.
8. Put the beef back in the pot and mix.
9. Serve on a plate, and sprinkle finely chopped parsley.
10. I referred to this book, 'Cooking in Switzerland'.
11. I tried cooking chicken with this recipe. You can cook variations of this dish with shimeji mushrooms instead of using the white mushrooms. It would be more economical here in Japan.

Story Behind this Recipe

I ate a Swiss dish for the first time at my friend's house in Switzerland. The friend gave me a Swiss recipe book, so I tried to cook the same dish I had eaten.