Beef with mustard sauce and beer

Name: Beef with mustard sauce and beer - Ecaterina M.
Ingredients: 4 slices of beef suitable for tenderizing; pepper; garlic powder; fresh thyme; white wine (2 tablespoons); 1 mini beer; 1 small can of Knorr liquid meat concentrate; 2 tablespoons mustard

Meat - Beef with mustard sauce and beer by Ecaterina M. - Recipia

Beef with Mustard and Beer Sauce When I want to quickly cook some slices of beef but don't want to serve them plain, I make this mustard and beer sauce. It’s prepared in advance while the meat is marinating, and then everything comes together in the same pan. The sauce has an intense flavor, with a slight spiciness from the mustard and a creamier texture after adding the heavy cream. The meat can be cooked medium, as I prefer, or more thoroughly, depending on your taste. Quick Info Preparation time: a few hours for marinating the meat Cooking time: about 4 minutes for browning the meat, plus the time needed to reduce the sauce Total time: cannot be precisely determined, as it depends on the marinating duration and how quickly the sauce reduces Servings: 4 Difficulty: easy Recipe type: beef with sauce, suitable for lunch or dinner Ingredients 4 slices of beef, appropriately thin Salt, to taste Pepper, to taste Garlic powder, to taste A few sprigs of fresh thyme A splash of white wine for marinating 2 tablespoons of butter 1 mini beer 1 small can of Knorr Natur liquid beef concentrate 2 tablespoons of mustard Heavy cream, quantity not specified in the original recipe Additional pepper for the sauce, if needed The meat can be beef or veal. It is important that the slices are not too thick so they cook quickly and the sauce can easily coat them. Preparation Method 1. Prepare the mustard and beer sauce In a pot over heat, mix the beer with the 2 tablespoons of mustard and the liquid beef concentrate. Heat the mixture and stir until the ingredients are well combined. There’s no need to boil the sauce before pouring it over the meat. Once well mixed, remove the pot from heat and focus on the meat. 2. Marinate the meat Place the slices of meat in a dish and season with salt, pepper, and garlic powder. If you prefer, garlic powder can be replaced with garlic paste, as mentioned in the basic recipe. Add the fresh thyme and drizzle the meat with a little white wine. Let it marinate for a few hours. Marinating is done before cooking, so it's good to prepare this step in advance. 3. Cook the meat slices Put the butter in a pan and let it heat up. Add the slices of meat and cook for about 2 minutes on one side, then flip them and cook for another 2 minutes. The timing is approximate and depends on the thickness of the slices and how well done you like your meat. For medium-cooked meat, this is the time I typically use for appropriately thin slices. If you prefer your meat more well-done, you will need to cook it longer. 4. Add the sauce After flipping the meat and it has browned on the other side, pour the prepared sauce made from beer, mustard, and beef concentrate into the pan. If needed, add a little more pepper. Let the sauce reduce and thicken slightly around the slices of meat. The mixture should have a more cohesive consistency without being too watery. 5. Finish with cream Once the sauce has reduced, add the heavy cream. The original recipe does not specify an exact amount, so this can be added based on how creamy you want the sauce to be. Keep the pan on heat until the sauce comes to a gentle boil. There’s no need for a long boil. Turn off the heat once the cream is incorporated and the sauce is smooth. 6. Serve Serve the beef with mustard and beer sauce immediately. For a side dish, you can use plain rice, two-color rice, or boiled pasta, all of which are mentioned in the basic recipe. Why I make this recipe often I love this recipe because it finishes quickly after the meat has been marinated. The sauce is made in the same pan, and there’s no need for many separate preparations. Additionally, the meat remains juicy and flavorful when the slices are thin and not left on the heat for too long. It’s a practical option when you have a few slices of beef and want to serve them with a sauce that’s more substantial than a simple pan sauce. The rice and pasta absorb the sauce well, so there’s no need for a complicated side dish. Tips Use appropriately thin slices of meat. If they are too thick, the approximate two minutes on each side will not be enough for the desired doneness. Do not skip marinating if you have time to do it. The meat absorbs flavor from the garlic, thyme, and wine, and the mustard and beer sauce enhances the taste during cooking. Be cautious with the amount of salt. The beef concentrate and mustard may already be salty, so it’s better to season the meat moderately and check the sauce before adding more salt. The sauce should be allowed to reduce before adding the cream. If you add the cream at the beginning, it’s harder to gauge how concentrated the sauce will remain. While cooking, flip the meat only once if possible. This ensures it browns evenly and doesn’t lose as much juice. Substitutions Garlic powder can be replaced with garlic paste. This alternative is mentioned in the recipe source, and the choice depends on what you have on hand. Beef can be substituted with veal, following the same preparation steps. However, the thickness of the slices will influence the cooking time. For the sauce, any type of beer can be used, as no specific type is indicated. You can use whatever beer you have available, maintaining the quantity of one mini beer. Variations You can adjust the amount of mustard if you prefer a milder or, conversely, a more pronounced sauce. The basic recipe uses 2 tablespoons. The degree of doneness of the meat can be altered. For medium-cooked meat, the slices are cooked for about 2 minutes on each side, and for well-done meat, the cooking time is extended. The sauce can be left to reduce more before adding the cream if you prefer it denser. Just be sure not to lose sight of the meat in the pan, especially if the slices are thin. Serving Ideas Serve the meat with plain rice or two-color rice. Rice is suitable because it absorbs the sauce without overshadowing the flavor of the meat. Another option is to add boiled pasta directly alongside the meat and then pour the sauce over them. This way, the mustard and beer sauce can also serve as a dressing for the side dish. Frequently Asked Questions Can I use thicker slices of meat? Yes, but the cooking time mentioned in the recipe is suitable for appropriately thin slices of beef or veal. For thicker slices, the approximate 2 minutes on each side will not be sufficient. Cook them longer, depending on how well done you like your meat. Is it mandatory to marinate the meat for a few hours? Marinating is part of the original recipe and is recommended for flavor. If you don’t have a few hours to spare, you can prepare the meat faster, but the flavor from the wine, thyme, and garlic won’t penetrate as well. What kind of beer is used? The recipe specifies a mini beer without indicating a particular type. You can use the beer you have on hand, keeping the quantity used in the basic recipe. When do I add the heavy cream? The cream is added after the beer, mustard, and beef concentrate sauce has simmered and reduced. After that, let the sauce come to a gentle boil to combine. What can I serve the meat with if I don’t want rice? You can serve the meat with boiled pasta. These are mentioned in the original recipe and pair well with the creamy mustard and beer sauce. Nutritional Values The values below are estimates and can vary depending on the cut of meat used, the amount of heavy cream, the type of beer, and the amount of butter absorbed during cooking. The estimate is calculated for one serving of meat with sauce, without a side dish. Calories: approximately 400–500 kcal Protein: approximately 35–45 g Fat: approximately 22–32 g Carbohydrates: approximately 8–15 g The exact amount of heavy cream is not specified, and this can significantly change the calorie count and total fat. If you serve the dish with rice or pasta, the nutritional values of the side should be added separately. Storage and Reheating The meat is tastiest immediately after cooking while the sauce is warm and tender. If leftovers remain, store them in the refrigerator in a sealed container and consume them as soon as possible. When reheating, warm the meat along with the sauce over low heat to prevent it from drying out. The sauce with cream can thicken after cooling, so reheating should be done gradually. If you serve the dish with rice or pasta, it’s preferable to keep them separate from the meat and sauce.

Preparation

- Before cooking the meat, we prepare the sauce: in a pot over heat, we mix the beer with mustard and meat concentrate. We stir to combine and set aside. - The meat is seasoned with salt, pepper, garlic powder (or garlic paste), we add fresh thyme and drizzle with a little white wine. We let it marinate for a few hours. - In a skillet, we heat the butter and add the slices of meat. We leave them for about 2 minutes on one side and then flip them. It depends on how you like it; I prefer them medium done. Then we pour in the beer and mustard sauce. We add pepper and let the sauce reduce and thicken. Finally, we add liquid cream and let it simmer for a few more minutes. - Serve alongside plain rice or two-colored rice, or boiled pasta.

Beef with mustard sauce and beer

Preparation

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