Step 1

Gather all your ingredients to make your mushroom cream sauce with beef.

Step 2

Slice the Lion’s Mane Mushrooms into the desired size. If you want bigger mushroom pieces, then cut the mushrooms into slices. Want the mushrooms to just flavor the sauce? Cut the Lion’s Mane Mushrooms into a small dice.

Step 3

Over medium heat in a large saucepan, cook your mushrooms in a dry pan. The moisture in the mushrooms will be all the liquid that you will need. Cook the mushrooms until tender. Remove from the pan into a side dish and reserve until later.

Step 4

Next, cook the diced onions for a couple of minutes in the same pan over medium heat. Add the slice beef/venison to the sauteed onions and season with your favorite salt and pepper seasonings. Cook for several minutes.

Step 5

Then, add the reserved sautéed mushrooms, beef broth and tomato paste back into the pan. Stir to combine. Reduce the heat to a simmer, with the cover on, and cook until the meat is tender.

Step 6

As the mushroom sauce is cooking, combine the heavy whipping cream and the cornstarch.

Step 7

When the meat has reached the desired tenderness, uncover, and keep the sauce at a low boil.

Step 8

Add the cream/cornstarch mixture to the sauce, slowly while stirring constantly.

Step 9

Simmer until the desired thickness is achieved. Remove from the heat.

Step 10

When the mushroom cream sauce with beef starts to cool, it will thicken even more.

Step 11

Serve overtop of your favorite noodles, baked potatoes, rice, slices of bread, mashed cauliflower, sauteed vegetables or mashed potatoes.

Step 12

Any unused sauce, cool, and refrigerate for up to 6 days.