Monday, February 4, 2008

Featured Recipe: Beef and Mushroom!

About a year ago, I was featured in a food and family website called Kneadle Work, on March 23, 2007, for my food recipe Beef and Mushroom. Unfortunately, I already deleted that post because my blog has undergone several changes.

Anyway, it is not everyday that you are being featured in a foreign website. Hahaha. I am just proud of myself that I was featured. But here's the funny story behind that. Cehwiedel, the author of that website thought all this time that the recipe that she tweaked was made by a loving mother! Hahahaha... She thought that my blogname Yatot was a blogname suited for a mother's name! Check this website and you will be shocked with the title! Hahaha... Now, here's the website of her tweaked recipe (the one in the picture). My original beef and mushroom recipe was reposted after the jump. Just forget it if I have grammar errors! Hahahhaa! Enjoy cooking!

This Beef and Mushroom recipé is different from other known recipé using what else, beef and mushroom! In this version, the sauce is not made from tomato sauce like the other version. Instead, an over-the-counter instant ingredient is used to create a delicious mouth-watering mushroom gravy. My mother has created a lot of homemade recipés using Knorr™ Cream of Mushroom Mix. And this recipé is just one of my favorites.


1/2 kilo beef, cut into strips
1 medium-sized onion, chopped
3 cloves of garlic, minced
1 can (200 g) button mushrooms, cut into strips
1 pack Knorr™ Cream of Mushroom
ground pepper
1 tsp soy sauce (or oyster sauce for coloring)
a pinch of salt
patis o fish sauce
kinchay or parsley, chopped
1/2 tsp sugar
cooking oil

How to Cook:

1) Marinade beef strips in enough amount of fish sauce. Put a dash of pepper in the marinade. Mix well. and set aside while you prepare other ingredients.

2) Sauté garlic and onion in cooking oil. Add the beef strips along with the marinade when the onion turns transparent. Let the beef boil for a while (sangkutsa), about 5-7 mins until the taste and flavor of the beef extracts. Add the mushroom afterwards. Don't forget to cover the pan while letting it boil.

3) After sauteeing, pour in 1 cup of water. Bring to a boil until the beef strips softens or becomes tender.

4) In a separate bowl, dissolve a pack of Knorr™ Cream of Mushroom Mix to 1/2 cup of water. Add in 1 tsp of soy sauce or oyster sauce (for coloring), a dash of pepper, 1/2 tsp of sugar and a pinch of salt into the bowl of mixture. Mix the ingredients well until the Cream of Mushroom powder is completely dissolve.

5) When the beef strips is already tender, add in the Cream of Mushroom mixture while continuously stirring the mixture and the boiling beef soup as well (you will need an assistant here). Stir the mixture and let it boil for a while until the sauce thickens. If the sauce is too thick, add a little more water (if desired and necessary).

6) Turn off the heat and sprinkle some chopped parsley or kinchay. Cover it and let the steam cook the kinchay or parsley. Serve hot with staming rice.

:: Because it is a sauce, it is good for 5-6 servings.

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