I can still remember the first time that I’ve tasted Lengua in Mushroom Sauce. It was my graduation celebration for elementary and I remember loving every spoonful of it. It was the food that made me love food and up to this day, I always associate it to special celebrations and incredible cooking! I have always believed that Lengua in Mushroom Sauce isn’t cooked by just anyone, that you need to have some sort of skills to be able to make it.
Thus I was delighted when I saw Kawaling Pinoy’s Beef in Creamy Mushroom Sauce recipe. John and I were looking for new recipes to try and new dishes to cook and when I saw this, I dragged him to the grocery store because I just can’t wait to try this. And I was just so happy with the result!
Although this is not technically Lengua (ox tongue), the beef and mushroom still reminded me of it! This is as creamy and tasty as I imagined it will be. I can’t even remember the cups of rice I’ve consumed as sides to this! Really yummy, I really hope you give this a try!
Recipe below is from Lalaine of Kawaling Pinoy. Visit her blog for more amazing, yummy and easy-to-follow recipes. Happy cooking! 🙂
Creamy Beef with Mushroom
- 2 lbs Beef Sirloin, cut into 1-inch cubes
- 1 (8 ounces) canMushrooms, sliced or whole
- 3 tbsp. Butter
- 1 Onion, peeled and chopped
- 2 cloves Garlic, peeled and minced
- 3 tbsp. Flour
- 1 Beef Cube, dissolved in 2 cups water
- 250 ml All-Purpose Cream
- Salt and Pepper to taste
- In a bowl, combine beef, salt and pepper. Massage seasonings onto meat and let stand for about 10 to 15 minutes.
- In a wide pan over medium heat, heat oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm. Add beef in a single layer and sear for about 1 to 2 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from pan and keep warm.
- In another pan over medium heat, heat butter. When it begins to melt, add onions and garlic and cook, stirring regularly, until limp. Add flour and cook, stirring regularly, until lightly browned and begins to smell “nutty”.
- Add broth, whisking vigorously with a wire whisk until smooth and slightly thickened. Add beef. Season with salt and pepper to taste. Lower heat, cover and continue to cook for about 50 minutes to 1 hour or until beef is fork-tender. Stir occasionally and add more broth in ½ cup increments if sauce becomes too thick.
- When meat is tender, add cream. Stir to disperse. Add mushrooms and continue to cook at low heat for about 2 to 3 minutes or until mushrooms are heated through.After the cream is added, make sure sauce does not boil to prevent the cream from separating. Serve warm and enjoy! 🙂