Carne con Champiñones Recipe (Beef with Mushrooms)

When I was a kid, I enjoyed a lot of sleepovers at Aunt Consuelo’s house. I was extremely closed to my cousin Maribel, who is 11 days younger than I. We wore the same clothes and played with Barbies for hours without so much as one fight. We were like sisters and there were days

📝 Ingredients

• 4 tablespoons of butter
• 1 pound of sirloin or tenderloin (cut into 1/2-inch cubes)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground thyme
• 1 cup chopped onions
• 4 garlic cloves (chopped)
• 1 pound baby bella mushrooms (sliced)
• 1/2 cup of beef broth
• Salt and pepper to taste
• 1/4 cup of heavy cream

👨‍🍳 Instructions

1. 1In a large pan, heat 2 tablespoons of the butter over medium-high heat. Add the steak, cumin and thyme, and cook stirring frequently, until lightly browned about 2 minutes. Transfer the beef to a plate.
2. 2Add the onions, garlic and mushrooms with the rest of the butter to the pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 5 minutes. Add the beef broth and cook for about 5 minutes more. Remove from the heat and add the steak, heavy cream, salt and pepper. Return to medium heat and simmer, stirring constantly, until the cream is heated through, about 5 minutes. Do not allow to boil. Season with salt and pepper to your taste.