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.