CREAMY BULALO AND MUSHROOMS (BEEFSHANKS AND MUSHROOMS)
Prep time: 20 minutes
Cooking time: 60 minutes
Serves: 4 with steamed rice
2 1/2 lbs of beef shanks (no bones)
a few dried bay leaves
1 tsp salt
1 beef cube
4 tbsp olive oil
1 large carrot,peeled and sliced
5 cloves garlic, minced
ground pepper and salt
10 oz fresh mushrooms
1/4 cup low sodium soy sauce
2 cups beef broth
1 1/2 cups sour cream
1/2 tsp sugar
6 tbsp softened butter
2 tbsp cornstarch
Bring a pot of water to a boil with bay leaves, salt and beef cube. Add beef shanks.
Cook until tender (45 minutes)
Meanwhile- pre heat olive oil for a minute in a large pan.
Saute carrots and garlic for 2 minutes.
Add mushrooms, salt and pepper.
Add soy sauce.
After 1 minute – remove some for garnish later.
Continue to cook for another 2 minutes.
Add broth and sour cream.
Adjust heat to low and stir to melt sour cream.
Adjust heat back to medium and simmer.
Add sugar and butter.
Stir to dissolve over medium heat.
Cook for 2 minutes.
Slowly add thickener (2 tbsp cornstarch with 1/2 cup broth) combined)
After 15 seconds add cooked beef shanks.
Taste and adjust.
Serve with garnish.
Serve with steamed rice.