How to Make Sizzling Bulalo with Creamy Mushroom Sauce - Pinoy Food Recipe
Preparation
Enjoy this Sizzling Bulalo with Creamy Mushroom Sauce Recipe. This recipe put a twist on the classic bulalo by smothering the beef in creamy mushroom sauce.
Preparation Time: 00:15
Cooking Time: 01:20
Servings: 4
Sizzling Bulalo with Creamy Mushroom Sauce Ingredients:
* 1½ kilograms beef shanks, cut into 2-inch pieces sizzling-bulalo
* 1 onion, quartered
* 1 carrot, cut into three pieces
* 2 stalks celery, chopped roughly
* 1 teaspoon whole peppercorns
* 1 teaspoon salt
* 8 cups water
* oil for deep-frying
* chopped parsley for garnish (optional)
* 1 onion, quartered
* 1 carrot, cut into three pieces
* 2 stalks celery, chopped roughly
* 1 teaspoon whole peppercorns
* 1 teaspoon salt
* 8 cups water
* oil for deep-frying
* chopped parsley for garnish (optional)
For the creamy mushroom sauce:
* 2 tablespoons butter or margarine
* 1 tablespoon oil
* ½ cup chopped onions
* 2 teaspoons chopped garlic
* 1 (198-gram) can sliced mushrooms, drained
* 2½ tablespoons flour
* 1 cup beef stock (from the water used to boil the beef shanks)
* ½ cup heavy cream
* 1 teaspoon soy sauce
* salt, pepper, and liquid seasoning to taste
* 2 tablespoons butter or margarine
* 1 tablespoon oil
* ½ cup chopped onions
* 2 teaspoons chopped garlic
* 1 (198-gram) can sliced mushrooms, drained
* 2½ tablespoons flour
* 1 cup beef stock (from the water used to boil the beef shanks)
* ½ cup heavy cream
* 1 teaspoon soy sauce
* salt, pepper, and liquid seasoning to taste
Sizzling Bulalo with Creamy Mushroom Sauce Cooking Instructions:
* 1] In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside.
* 2] Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
* 3] When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
* 4] Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.
* 2] Make the mushroom sauce: Heat butter or margarine and oil on a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. Add mushrooms and cook for 1 minute. Add flour and mix well. Cook for 1 to 2 minutes. Pour in beef stock and mix well. Bring to a boil then reduce to a simmer for 10 minutes. Add heavy cream and soy sauce. Season to taste. Mix well and let sauce thicken. Set aside.
* 3] When ready to serve, deep-fry beef shanks until lightly browned on the surface, about 1 to 2 minutes. Drain on paper towels.
* 4] Heat 2 sizzling plates until smoking and turn off the heat. Immediately add beef and pour in mushroom sauce. Garnish with parsley if desired. Serve immediately.
No comments:
Post a Comment