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Preparation Time: 00:15
Cooking Time: 01:20
Sizzling Bulalo with Creamy Mushroom Sauce Ingredients:
- 1Â½ kilograms beef shanks, cut intoÂ 2-inch pieces[singlepic id=364 w=240 h=180 float=right]
- 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
- Â½ cup chopped onions
- 2 teaspoons chopped garlic
- 1 (198-gram) can sliced mushrooms, drained
- 2Â½ tablespoons flour
- 1 cup beef stock (from the water used to boil the beef shanks)
- Â½ cup heavy cream
- 1 teaspoon soy sauce
- salt, pepper, and liquid seasoning to taste
Sizzling Bulalo with Creamy Mushroom Sauce Cooking Instructions:
Sizzling Bulalo with Creamy Mushroom Sauce Recipe,
- 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. SautÃ© onions until translucent. Add garlic and sautÃ© 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.
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