Emily Johnson
Beef broccoli with cream of mushroom is a rich and savory dish that combines tender slices of beef, crisp broccoli florets, and a creamy, earthy mushroom sauce. This recipe offers a delightful fusion of flavors and textures, making it a comforting meal perfect for both weeknight dinners and special occasions. By searing the beef to lock in its juices, blanching the broccoli to retain its vibrant color, and creating a velvety cream of mushroom sauce, this dish achieves a harmonious balance of umami and creaminess. Whether you're a seasoned cook or a beginner, mastering this recipe will add a versatile and satisfying dish to your culinary repertoire.
| Characteristics | Values |
|---|---|
| Main Ingredients | Beef (e.g., sirloin, flank steak), broccoli, cream of mushroom soup, onion, garlic |
| Cooking Method | Sautéing, stir-frying, simmering |
| Prep Time | 15-20 minutes |
| Cook Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Servings | 4-6 |
| Flavor Profile | Savory, creamy, umami |
| Key Seasonings | Salt, pepper, soy sauce, Worcestershire sauce (optional) |
| Optional Additions | Mushrooms (fresh or canned), carrots, bell peppers, red pepper flakes |
| Cooking Oil | Vegetable oil, olive oil, or sesame oil |
| Sauce Base | Cream of mushroom soup, beef broth, or a combination |
| Thickening Agent | Cornstarch slurry (optional) |
| Serving Suggestions | Over rice, noodles, or mashed potatoes |
| Dietary Considerations | Not suitable for dairy-free or vegan diets (due to cream of mushroom soup) |
| Storage | Refrigerate in airtight container for up to 3 days |
| Reheating | Reheat on stovetop or microwave, adding a splash of water or broth if needed |
| Tips | Cut beef against the grain for tenderness; blanch broccoli to retain color and crispness |
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What You'll Learn
- Ingredients: Beef, broccoli, cream of mushroom soup, garlic, onion, oil, salt, pepper
- Prep Work: Slice beef thinly, chop broccoli, mince garlic, dice onion
- Cooking Beef: Sear beef in hot oil until browned, set aside
- Sauté Veggies: Sauté garlic, onion, and broccoli until tender-crisp
- Combine & Simmer: Add beef, cream of mushroom soup, simmer until heated through
Ingredients: Beef, broccoli, cream of mushroom soup, garlic, onion, oil, salt, pepper
The marriage of beef, broccoli, and cream of mushroom soup is a testament to the power of simplicity in cooking. This combination, though seemingly unassuming, creates a dish that’s both comforting and satisfying. The key lies in balancing the earthy richness of the mushroom soup with the robust flavor of beef and the crisp freshness of broccoli. To achieve this, start by selecting the right cut of beef—sirloin or flank steak works best due to its tenderness and ability to absorb flavors. Slice it thinly against the grain to ensure it remains tender during cooking. Broccoli should be cut into uniform florets to cook evenly, and blanching it briefly in salted water preserves its vibrant green color and crunch. Cream of mushroom soup acts as the binding agent, providing a creamy base that ties all elements together.
Garlic and onion are the unsung heroes of this dish, adding depth and complexity. Mince two cloves of garlic and dice half a medium onion finely to maximize their flavor release. Sauté them in two tablespoons of oil over medium heat until translucent, creating a fragrant foundation. This step is crucial—it builds the aromatic base that elevates the dish from ordinary to exceptional. Be cautious not to burn the garlic, as it can turn bitter and ruin the flavor profile. Once the aromatics are softened, add the beef and sear it quickly to lock in juices. Season with a teaspoon of salt and half a teaspoon of pepper, adjusting to taste.
The integration of cream of mushroom soup requires precision. Add one 10.5-ounce can of condensed soup to the pan, thinning it with half a cup of water or beef broth to achieve a saucy consistency. Allow the mixture to simmer for 5–7 minutes, letting the flavors meld. This is where the magic happens—the soup’s creaminess softens the beef’s richness, while the mushroom essence complements both the meat and broccoli. Add the blanched broccoli during the last 3 minutes of cooking to heat through without overcooking. Stir gently to coat the vegetables in the sauce, ensuring every bite is flavorful.
For a final touch, consider adding a sprinkle of fresh parsley or a dash of Worcestershire sauce to enhance the dish’s umami. Serve over steamed rice or egg noodles to soak up the creamy sauce. This recipe is not just a meal; it’s a lesson in how a few humble ingredients can transform into something extraordinary. With minimal effort and maximum flavor, beef broccoli with cream of mushroom soup is a weeknight dinner hero that never disappoints.
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Prep Work: Slice beef thinly, chop broccoli, mince garlic, dice onion
Slicing beef thinly is the cornerstone of a tender, quick-cooking dish. Aim for 1/8-inch slices, cutting against the grain to break down tough muscle fibers. This technique ensures the beef cooks evenly in the high heat of stir-frying, achieving a delicate texture without drying out. For best results, partially freeze the beef for 20–30 minutes before slicing—this firms the meat, making clean cuts easier.
Chopping broccoli into uniform florets and slicing the stems into thin coins isn’t just about aesthetics. Consistency in size ensures even cooking, preventing overcooked florets or undercooked stems. Retain the nutrient-rich stems by peeling their tough outer layer and slicing them thinly. This maximizes flavor and minimizes waste, turning a often-discarded part into a tender, crunchy addition to the dish.
Mincing garlic releases its pungent oils, infusing the dish with depth and aroma. Use a sharp knife to finely chop cloves, or press them through a garlic press for efficiency. Add minced garlic toward the end of cooking to avoid burning, which turns it bitter. For a milder flavor, blanch the garlic in boiling water for 10 seconds before mincing—this softens its sharpness while retaining its essence.
Dicing onions into small, even pieces serves a dual purpose: it ensures they caramelize quickly, adding sweetness to the sauce, and allows them to blend seamlessly with other ingredients. Cut the onion in half from root to stem, then make horizontal and vertical cuts before slicing downward for a uniform dice. For less onion bite, rinse the diced pieces under cold water for 30 seconds and pat dry before cooking.
Together, these prep steps lay the foundation for a harmonious dish. Thinly sliced beef cooks swiftly, chopped broccoli retains its bite, minced garlic permeates the sauce, and diced onions provide a savory base. Each element, prepared with care, ensures the cream of mushroom sauce binds the flavors together without overwhelming them. Master these techniques, and the dish transforms from a simple stir-fry into a balanced, restaurant-quality meal.
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Cooking Beef: Sear beef in hot oil until browned, set aside
Searing beef in hot oil is a fundamental technique that transforms a simple cut of meat into a flavorful centerpiece for your beef broccoli with cream of mushroom dish. The process begins by heating a tablespoon of high-smoke-point oil, such as avocado or canola, in a heavy-bottomed skillet over medium-high heat. Once the oil shimmers—a sign it’s reached approximately 375°F—carefully add the beef, ensuring it’s not overcrowded. Overcrowding lowers the pan’s temperature, leading to steaming instead of searing. Aim for a single layer of beef pieces, working in batches if necessary.
The science behind searing lies in the Maillard reaction, a chemical process that occurs between amino acids and reducing sugars at high temperatures, creating complex, deep flavors and a rich brown crust. This step takes 2–3 minutes per side for bite-sized beef pieces or longer for larger cuts. Resist the urge to move the beef prematurely; it should release naturally from the pan when properly seared. Once browned, transfer the beef to a plate and set aside, allowing it to rest while you prepare the broccoli and cream of mushroom sauce. This resting period helps retain juices, ensuring the beef remains tender and moist when reintroduced to the dish.
While searing, consider seasoning the beef generously with salt and pepper before it hits the pan. Salt not only enhances flavor but also draws out moisture from the surface, promoting better browning. For an extra layer of depth, lightly dust the beef with a teaspoon of flour or cornstarch before searing. This creates a thin crust that thickens the sauce later, seamlessly integrating the beef’s flavors into the cream of mushroom mixture.
A common mistake is using cold beef straight from the refrigerator. Allow the beef to sit at room temperature for 15–20 minutes before cooking. This ensures even cooking and reduces the risk of the beef seizing up in the hot pan. Additionally, pat the beef dry with paper towels to remove excess moisture, which can inhibit browning. These small steps elevate the searing process, setting the stage for a dish where the beef’s robust, caramelized exterior complements the creamy, earthy sauce and crisp-tender broccoli.
Finally, the seared beef’s role extends beyond flavor. Its browned bits, or fond, left in the pan become the foundation for a rich sauce. After setting the beef aside, deglaze the pan with a splash of broth or wine, scraping the fond to release its concentrated flavors. This technique not only maximizes taste but also minimizes waste, ensuring every element of the dish contributes to its overall harmony. Master this searing step, and you’ll create a beef broccoli with cream of mushroom that’s both satisfying and sophisticated.
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Sauté Veggies: Sauté garlic, onion, and broccoli until tender-crisp
The foundation of a flavorful beef broccoli with cream of mushroom lies in the sautéed vegetables. This step is where the dish's aromatic base is built, infusing the sauce and protein with depth. Begin by heating a tablespoon of olive oil or butter in a large skillet over medium heat. Add 3-4 minced garlic cloves and 1 finely chopped medium onion, stirring frequently for 2-3 minutes until the onion turns translucent and the garlic releases its fragrance. Be cautious not to burn the garlic, as it can turn bitter.
Next, introduce 4-5 cups of broccoli florets, ensuring they're evenly coated in the oil. Sauté for 5-7 minutes, stirring occasionally, until the broccoli is tender-crisp. This texture is crucial: it should retain a slight bite, adding a pleasant contrast to the tender beef. Overcooking at this stage will result in mushy broccoli, detracting from the dish's overall appeal. If using fresh broccoli, consider blanching it beforehand for 1-2 minutes to preserve its vibrant green color.
The sautéing process not only cooks the vegetables but also concentrates their flavors. As the moisture evaporates, the natural sugars in the onion and broccoli caramelize, creating a rich, savory base. This technique is particularly effective when using cream of mushroom soup, as the condensed soup's sodium content can sometimes overpower more delicate flavors. By building a robust vegetable foundation, you create a balanced canvas for the sauce and beef to shine.
For a more complex flavor profile, consider adding a pinch of red pepper flakes or a splash of white wine during the sautéing process. These ingredients can enhance the dish's depth without overwhelming the cream of mushroom's earthy notes. If you're short on time, pre-chopped vegetables or frozen broccoli can be used, though fresh ingredients will yield the best texture and flavor. Remember, the goal is to create a harmonious blend of flavors, with each ingredient contributing to the overall symphony.
In practice, this step requires attention to detail and timing. Keep a close eye on the vegetables, adjusting the heat as needed to prevent burning. A well-executed sauté will not only cook the vegetables but also create a flavorful fond (the browned bits stuck to the pan) that can be deglazed with a bit of broth or wine, adding even more depth to the dish. Master this technique, and you'll be well on your way to creating a mouthwatering beef broccoli with cream of mushroom that's sure to impress.
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Combine & Simmer: Add beef, cream of mushroom soup, simmer until heated through
The "Combine & Simmer" step is where the magic happens in transforming individual ingredients into a cohesive, flavorful dish. This stage is crucial for marrying the robust flavors of beef with the creamy, earthy tones of mushroom soup, all while ensuring the broccoli retains its vibrant color and crisp-tender texture. Here’s how to execute it flawlessly: start by adding the browned beef back into the skillet or pot, followed by a 10.5-ounce can of cream of mushroom soup. Stir gently to coat the beef evenly, then pour in ½ cup of beef broth or water to thin the sauce slightly, preventing it from becoming too thick or cloying. Bring the mixture to a low simmer over medium heat, allowing the flavors to meld for 5–7 minutes. This step not only heats the dish through but also deepens the savory profile, creating a rich, satisfying sauce that clings to both the beef and broccoli.
From a practical standpoint, the simmering process requires attention to detail to avoid overcooking. Keep the heat at a gentle simmer—bubbles should barely break the surface—to prevent the cream of mushroom soup from curdling or the beef from toughening. If using fresh broccoli, add it during the last 3–4 minutes of simmering to preserve its texture and brightness. Frozen broccoli can be added earlier, as it requires more time to heat through. For a thicker sauce, omit the additional broth; for a lighter consistency, increase it to ¾ cup. Always taste and adjust seasoning at this stage, adding a pinch of black pepper, garlic powder, or a splash of Worcestershire sauce to enhance the umami notes.
Comparatively, this method differs from traditional stir-fry techniques, which rely on high heat and quick cooking. The simmering approach here is more forgiving, making it ideal for home cooks who prefer a relaxed, hands-off method. It’s also a clever way to repurpose cream of mushroom soup, a pantry staple, into a gourmet-style sauce. Unlike recipes that call for making a roux or béchamel from scratch, this shortcut delivers similar results with minimal effort, proving that convenience and flavor can coexist harmoniously.
Persuasively, this step is where the dish transitions from a collection of ingredients to a comforting, restaurant-quality meal. The simmering process not only ensures everything is heated evenly but also allows the beef’s juices to mingle with the mushroom soup, creating a sauce that’s both indulgent and balanced. It’s a testament to the power of simplicity in cooking—by letting the ingredients meld slowly, you elevate the dish without needing complex techniques or exotic ingredients. This makes it an excellent choice for weeknight dinners or last-minute guests, offering both ease and elegance.
Finally, a descriptive note: as the dish simmers, your kitchen will fill with an aroma that’s equal parts hearty and inviting—the deep, savory scent of beef mingling with the earthy, creamy notes of mushroom. The sauce will transform from a thin, pale mixture to a luscious, golden-brown coating that clings to every piece of beef and broccoli. When done right, the first bite will reveal tender beef, perfectly cooked broccoli, and a sauce that’s rich yet not overpowering. It’s a dish that feels indulgent but remains approachable, proving that sometimes, the best recipes are the ones that let the ingredients do the talking.
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Frequently asked questions
You’ll need beef (sirloin or flank steak), broccoli florets, cream of mushroom soup, soy sauce, garlic, onion, olive oil, and optional ingredients like mushrooms, beef broth, or cornstarch for thickening.
Slice the beef thinly against the grain, season with salt and pepper, and optionally marinate in soy sauce and garlic for 15–30 minutes to enhance flavor.
Yes, sauté fresh mushrooms with onions and garlic, then add beef broth and a splash of cream to create a mushroom sauce. Thicken with cornstarch if needed.
Steam or blanch the broccoli for 2–3 minutes until bright green and slightly tender, or stir-fry it quickly with the beef for 3–4 minutes to retain its crunch.
