INGREDIENTS:
- 1 & ½ lb beef shank
- 1 & ½ cups fresh white mushrooms, sliced
- 10 oz condensed cream of mushroom soup
- 4 tbsp butter
- 3 & ¾ cups water
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
- 1 pc cooked sweet corn, cooked (optional)
- Toasted garlic, for topping (optional)
HOW TO COOK:
- Heat a cooking pot or sauce pan then melt 1 tbsp of the butter.
- Add- in the mushrooms and sauté for 3 minutes.
- Add- in the condensed cream of mushroom soup then stir.
- Pour ¾ cup of the water then add ½ tsp salt and ½ tsp ground black pepper then stir.
- Simmer for 5 minutes or until the sauce thickens. Set aside.
- Arrange the beef shank in a separate cooking pot then sprinkle 1 tsp salt.
- Pour the 3 cups water and apply heat.
- Let it boil and simmer until the beef is tender (add more water if needed).
- Remove from the cooking pot and place in a clean plate.
- Season both sides of the beef with ½ tsp salt, ½ tsp ground black pepper, and the garlic powder. Set aside.
- Heat another pan then melt 2 tbsp butter.
- Pan- fry both sides of the beef for at least 2 minutes per side.
- Heat the sizzling plate then melt 1 tbsp butter.
- Arrange the pan fried beef on the sizzling plate and top with the mushroom sauce.
- You may sprinkle toasted garlic and add cooked sweet corn at the side. Enjoy!
IMAGE: yummy.ph
Also try: Bulalo
