Ingredients for Creamy beef mushroom
- Seering beef
- Oil
- 150 grams beef ribeye
- Onion powder
- Ground white pepper
- Garlic powder
- Mushroom portion
- 115 g (04 oz) Shiitake mushroom
- All-purpose flour
- Butter (less than half a stick of butter)
- Building sauce flavor
- 298 g Cream of mushroom soup
- 250 g Evaporated creamer
- cube Beef
- 1 tbsp soysauce
- Black pepper grounded
Cooking Instructions for making Creamy beef mushroom
Gas stove setting should be on low to medium so food won’t get burnt.
Pre-heat the oil in the pan and add 150 grams of beef. (You can add more beef if you like, but this amount is enough for 2 people. I used beef ribeye for quick cooking, but any meat cut is good.)
While cooking the beef, I mixed in white pepper grounded, onion powder, and garlic powder. (Eyeball the measurement just so we can eliminate the meat smell)
Cook the beef until crispy or slightly dark brown in color. Set aside.
I didn’t drain the oil used in frying the beef.
Add in the sliced shiitake mushroom and fry until golden brown.
Add all-purpose flour and butter for thicker and creamy sauce flavor.
Pour in the cream of mushroom soup and evaporated creamer. (You can use water or milk instead of evap, but this tasted better)
Add the beef cube and a spoonful of soysauce.
Mix until beef cube dissolved and fully incorporated. Simmer until sauce is a bit thick. Add black pepper to taste.
Mix in the crispy beef in the mushroom sauce. (I forgot to take picture of cooked beef before mixing it in.)
Serve with rice or pasta. The flavor is good for both.
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