Slow-Cooked Beef & Mushroom Medley with Avocado
Tender flank steak braised in a rich mushroom and garlic sauce, served atop creamy avocado slices for a satisfying keto dinner. This american-inspired beef (keto, low carb) ready in about 80 minutes pairs flank steak, olive oil, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz flank steak
- 2 tbsp olive oil
- 8 oz cremini mushrooms
- 4 cloves garlic
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream
- 1 medium avocado
- 2 tbsp fresh parsley
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat flank steak dry with paper towels, then season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear steak for 2 minutes per side until deeply browned — do not move while searing.
- Step 2: Remove steak to a plate, then add remaining 1 tbsp olive oil to the skillet. Add sliced mushrooms and 4 minced garlic cloves, sautéing for 5 minutes over medium heat until mushrooms release liquid and turn golden brown, stirring occasionally.
- Step 3: Pour in beef broth and scrape up any browned bits from the skillet, then return steak to the pan. Cover with a lid and transfer to a preheated 325°F oven; cook for 45 minutes until steak reaches 130°F internal temperature for medium-rare.
- Step 4: Remove steak, tent with foil, and let rest for 10 minutes. Meanwhile, stir heavy cream into the pan sauce and simmer for 3 minutes until slightly thickened. Slice steak against the grain, drizzle with pan sauce, and serve atop 4 thinly sliced avocado halves, garnished with chopped parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef & Mushroom Medley with Avocado take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef & Mushroom Medley with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.
Can I substitute ingredients in Slow-Cooked Beef & Mushroom Medley with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef & Mushroom Medley with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Beef & Mushroom Medley with Avocado keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Absolutely wonderful.
