I must say, I was pleasantly surprised how quickly this dish came together. I didn’t time it exactly, but I was taking my time and it couldn’t have taken more than 45 minutes. If you worked at Rachel Ray speed, I dare say you could pull it together in less than a half an hour, however I prefer to work at a more relaxed pace with minimal amounts of frenzy. The meat was so deliciously tender that you could cut it with the side of a fork. Think Beef Stroganoff, only a much better French version. I will definitely be making this again in the coming months.
As with all of Julia Child’s recipes there are several steps, but if you follow the instructions, the recipes work perfectly every time. In this recipe for Beef Sauté with Cream and Mushroom Sauce you will first sauté the mushrooms, then brown the meat, then prepare the sauce, and finally bring it all back together at the end.