INGREDIENTS
beef brisket
all purpose cream, 1 carton
1/2 cup butter
mushrooms, 1 can
garlic, minced
onion, sliced
4 tbsp flour, dissolved in water
salt and pepper
COOKING INSTRUCTIONS
1. Season meat with salt and pepper
2. Heat oil in pan. Saute garlic and onion
3. Add beef, brown a little, then add water and bring to boil (Keep adding water until meat is tender)
4. When meat is tender and water has reduced to half, add melted butter and flour mixture
5. Add mushrooms and cream. Stir until sauce thickens
This is absolutely yummy. It is sort of like beef stroganoff minus the sour cream so it is just all butter and cream. If you are having trouble making the beef tender, I usually pre-boil the meat before cooking, just hold on the the broth if you do not want to waste the beefy taste. You can also try to pound the meat with a tenderizer if you want. I, actually, have a bottle of meat tenderizer but I do not know if that works. Can someone tell me if it does, because I do not know.
This is good when served with rice, bread or mashed potatoes. I prefer it with bread because as I've already mentioned before, I am a bread person. If I'm really hungry, I would really love this with hot hot hot rice, though. The sauce, especially when it's hot, is really good. So allow yourself generous helpings of the cream sauce and mushroom.
No comments:
Post a Comment