Note: The recipe was adjusted to suit the 5 lbs beef shanks with the sauce.
Prep time: 20 minutes
Cooking time: 45 minutes pressure cooker
Cooking time: actual dish 15 minutes
Serves: 4 to 6 with steamed rice
5 lbs beef shanks
6 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves garlic, minced
4 tbsp sundried tomatoes (i used the one that is packed in olive oil)
1/2 cup white wine
salt and pepper
a few drops of hot sauce if using
4 tbsp or more of soy sauce
1 lb white button mushrooms, halved
2 cups reserved broth
1/2 cup evaporated milk
2 cups of reserved beef broth
4 tbsp butter
1 bar (8tbsp) room temperature cream cheese
1 small canned corn, drained
chopped green onions for garnish
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