"Hey, you know what would make Beef with mushroom sauce tastier and creamier? Add milk!" This is one of our taste-y family experiments. We've tried a number of different parts (and types) of beef with this recipe. Honestly, we find it best done with some fresh lengua we purchase from the famous meat market at Tagaytay.
You can also cook this using carabao's beef (carabeef) which you can (sometimes) purchase in farmer's markets and in the province -- we usually see this in markets in Nueva Ecija, Tarlac, and Pangasinan.
When cooking this using carabao's beef, it's best to get meat of the calf (young carabao) else you'd have to spend MORE time softening or tenderizing the meat.
To tenderize the meat, you must boil the meat for hours until a fork can stab through it. Carabao and deer meat are both gamey and may take more time to soften. For practicality and ease, you can use sirloin beef you can buy from any supermarket.
Fillet of Beef with Mushroom Sauce
1 k beef shank or any part that has some fat (sliced)
¼ c soy sauce
2 tsp pepper
1 medium garlic
½ k onions
1 can mushrooms
1 can cream of mushroom soup
250 ml DVF Dairy Farm's Carabao’s Milk
Mix beef slices soy sauce, salt & pepper in a bowl.
Heat butter in a pan.
Lightly brown the beef. Set aside.
Saute garlic & onions in a pan.
Add the beef slices and a cup of water. Add mushrooms, cream of mushroom soup, and carabao’s milk.
Cook until tender.
Season to taste.
Best served with rice or a healthy serving of mashed potatoes, the mushroom sauce can go with anything!
Trying this recipe out? Let us know in the comments.