I'm not claiming ownership of this recipe but I didn't learn this anywhere either. This is very similar to how I do white sauces for pasta, I just replaced the ground beef with chunky ones.
The name of the dish speaks for itself.
INGREDIENTS:
1/2 kilo of beef, cubed (1/2 inch thick and about 1 inch long)
2 tablespoons butter
2 tablespoons minced garlic
1 can of sliced mushrooms
1 carton of all-purpose cream (250 mL)
Salt and Pepper to taste
HOW TO COOK:
1. Pre-heat the wok.
2. Under low fire, melt the butter.
3. Saute the garlic. Make sure that the fire is low so that the butter and garlic won't burn.
(Burnt garlic gives out a bitter taste and we don't want that for this dish.)
4. Saute the beef.
5.Adjust the fire to medium and occasionally stir the beef with the garlic to make sure it is cooked evenly. Cook the beef for about 8-10 minutes.
6. Add in the mushrooms and saute. Cover the wok and let it cook for 5-7 minutes, stirring occasionally.
7. Add the all-purpose cream and mix well.
8. Occasionally stir as you let the dish cook for about 5-7 minutes.
9. Add salt and pepper to taste.
10. Stir and cook for a few more minutes and the dish is ready for serving.
No comments:
Post a Comment