Steak and Mushroom Carbonade Recipe

Name: Steak and Mushroom Carbonade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces unsalted butter; 2 onions, peeled and sliced; 3 garlic cloves; 1 12-2 lbs top rump steak (1.5 inch diced) or 1 12-2 lbs shoulder steak (1.5 inch diced); salt and pepper; 5 fluid ounces sherry wine; 1 pint vegetable stock (suggest 2 Knor cubes or similar); 2 tablespoons oil; 9 ounces mushrooms, sliced; 12 baguette, sliced to top (optional)

Servings: persons

1
Pre heat oven to 170 deg C.
2
Melt half the butter in a flame-proof casserole dish.
3
Add onions and fry for 8-10 minutes Crush 2 of the garlic cloves and add for the last few minutes.
4
Remove from casserole dish.
5
Toss the beef in flour and salt and pepper and fry the beef in 2 batches to seal it, using half the remaining butter to fry each batch.
6
When the meat has been browned return the onion and garlic to the casserole dish and add the sherry and the stock.
7
Bring to the boil and then transfer to the over with a lid for 1 hour 30 minutes (If you want you can stop here and store it in the fridge to finish cooking the next day).
8
Turn oven up to 190 degrees C.
9
Heat oil in a large frying pan over a high heat and add the mushrooms.
10
Toss and cook until they are soft and the juice has evaporated from them.
11
Add them to the casserole dish.
12
If you are not using the bread topping cook the ingredients for 30-40 mins stirring occasionally.
13
Check that it doesn't dry out too much, if it does add a little extra water, but it should be fine.
14
If using the bread topping - rub slices with the last garlic clove and butter, and arrange in rows, garlic side down on top of the meat for the last 30-40 minutes.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces unsalted butter, 2 onions, peeled and sliced, 3 garlic cloves, 1 12-2 lbs top rump steak (1.5 inch diced) or 1 12-2 lbs shoulder steak (1.5 inch diced), and more.

Yes, Steak and Mushroom Carbonade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak and Mushroom Carbonade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions