Beef with Cream of mushroom
Beef with cream of mushroom
2 lbs beef shanks (sliced in cubes or strips 1 inch wide by 1 1/2 inch long)
1 chopped onion
3 cloves minced garlic
2 tablespoon fish sauce
1 tablespoon grnd black pepper
8-10 pieces dried shitake mushrooms
Black medium pitted olives
1/4 cup olive oil
1/2 cup vinegar
1-2 piece of Bay leaf
1 small Cream of mushroom (mix with 1 cup warm water in a bowl)
salt to taste Instructions: Soak mushrooms in water for about 30-60 minutes. Sautee garlic and onions. Add beef and cook until brown. Pour fish sauce and add cream of mushroom. Bring to boil for about 45-60 minutes or until meat is tender. Pour vinegar. I always add the vinegar at the last part since vinegar makes the meat more tough, I wait until the end so the meat are more tender before adding them. Add mushrooms and simmer for another 15-20 minutes. Add water when needed. Sauce should not be too thick or too thin.
This can be eaten with any type of pasta too. i.e. penne, spaghetti, linguini, fettuccini.
Beef with cream of mushroom sauce
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