Sautéed Beef with Creamy Mushroom, Shallot Sauce

Approximately one in nine adults have chronic kidney disease. Take a look at this recipe to eat right and keep flavor in your life.

Maintaining a healthy diet is a goal for many people, but for those with chronic illnesses it can be a matter of life and death.

Fresenius Medical Care North America, the nation’s leading network of dialysis facilities, and Chef Aaron McCargo, Jr., star of Food Network’s Big Daddy’s House, partnered to develop tasty, satisfying and new dialysis-friendly recipes as part of FMCNA’s Healthy Lifestyle initiative aimed at helping people with chronic kidney disease live a better life on dialysis.

Fresenius Medical Care has clinics in Austell, Smyrna and . Fresenius Medical Care will expand in by bringing 120 jobs to Kennesaw.

Sautéed Beef with Creamy Mushroom and Shallot Sauce


  • ¾ pound thinly sliced beef round tip
  • ¼ cup (or approximately 3 large) shallots, sliced
  • ½ cup white button mushroom
  • ½ cup shitake mushrooms
  • ½ cup light sour cream
  • 2 tablespoons flour
  • ¼ cup canola oil
  • ¼ cup water
  • ¼ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 4 cups cooked Pappardelle pasta, cooked and drained  

Optional: Splash of malt vinegar or red wine vinegar

Items needed for garnish:

  • Diced red bell peppers
  • Lemon slices
  • Bunches of parsley
  • Finely diced shallots
  • ¼ cup finely sliced scallions or chives


  • Thinly slice meat and toss in flour.
  • Slice shallots thin and set aside.
  • If you do not have pre-sliced mushrooms, slice to medium thickness.
  • In medium or large-sized non-stick pan, heat 2 tablespoons of oil on medium-high heat.
  • Loosely but carefully drop sliced meat into pan of heated oil and brown meat lightly, about 5-8 minutes.
  • Remove meat from pan and set aside.
  • Add remaining 2 tablespoons of oil and sauté mushrooms and shallots for 3-5 minutes until translucent and lightly browned.
  • Return meat to pan, sauté meat with mushroom and shallot mixture.
  • Add garlic and onion powder, and stir together for 2-3 minutes.
  • Add ¼ cup of water and stir.
  • Turn off heat and add pepper and sour cream.
  • Stir gently.
  • Pile noodles on a serving platter and top with beef mixture.
  • Top with scallions or chives, and serve.

Serves 4

1 serving = 3 oz. beef, 2 Tbsp. mushroom/shallot sauce, 1 cup pasta

Nutrient Analysis:  Beef Mixture
Calories                 298 calories       Trans Fat        0 grams
Protein                     20 grams                Cholesterol            63 milligrams
Carbohydrate           10 grams                 Potassium           430 milligrams
Total Fat               20 grams                Phosphorus        213 milligrams
Saturated Fat        4 grams              Sodium                67 milligrams

Nutrient Analysis:  Pasta
Calories              209 calories        Trans Fat         0 grams
Protein                8 grams        Cholesterol        46 milligrams
Carbohydrate         39 grams              Potassium          40 milligrams
Total Fat                 2 grams                   Phosphorus          112 milligrams
Saturated Fat         .6 grams                  Sodium                   6 milligrams

Take a look at more recipes from Fresenius Medical Care and Chef McCargo:


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