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Easy beef marsala – tender sliced beef, creamy mushroom marsala sauce, elegant dinner
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Easy Beef Marsala

This Easy Beef Marsala is a restaurant-quality dinner made simple! Tender, thinly sliced beef sirloin and earthy mushrooms are simmered in a rich, creamy Marsala wine sauce. Ready in just 40 minutes, it's elegant enough for date night but easy enough for a weeknight. Serve over mashed potatoes or pasta for the ultimate comfort meal. For another comforting classic, try our Creamy Mushroom Chicken.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian-American
Keyword: beef marsala recipe, creamy marsala sauce, easy beef marsala
Servings: 4 servings
Calories: 485kcal
Author: Angela

Equipment

  • Large Skillet Essential for searing and making the sauce.
  • Wooden Spoon For deglazing the pan.

Ingredients

  • 1.25 lbs beef sirloin steak, thinly sliced against the grain
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp black pepper (or to taste)
  • 0.25 cup all-purpose flour (for dredging)
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz brown button mushrooms, halved or thickly sliced
  • 0.5 tsp onion powder
  • 2 cloves garlic, minced
  • 0.75 cup dry Marsala wine (or non-alcoholic Marsala cooking wine)
  • 0.75 cup beef stock (reduced-sodium)
  • 0.5 cup heavy whipping cream
  • 2 tbsp fresh parsley, finely chopped

Instructions

  • Season beef slices with salt and pepper. Dredge in flour, shaking off excess.
  • Heat oil and butter in a large skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until golden. Remove and set aside.
  • In the same skillet, add mushrooms and cook for 5-7 minutes until browned. Add onion powder and garlic; cook 1 minute until fragrant.
  • Pour in Marsala wine, scraping up browned bits. Simmer until reduced by half (2-3 minutes). Add beef stock and bring to a simmer.
  • Stir in heavy cream and simmer for 2-3 minutes until sauce thickens slightly. Return beef to skillet, nestle into sauce, and simmer 1-2 minutes to reheat.
  • Garnish with fresh parsley and serve immediately over mashed potatoes, pasta, or polenta.

Notes

Pro Tips: The #1 rule for tender beef is to slice it thinly AGAINST the grain. Use dry Marsala wine (Secco), not sweet, for the proper savory flavor. Don't overcrowd the pan when searing the beef – cook in batches to get a good brown crust. Those browned bits in the pan after searing are flavor gold; be sure to deglaze the pan thoroughly with the Marsala wine. Taste the sauce before serving and adjust seasoning.