Ingredients
- 1 kilo beef (1 big chunk, pot roast part)
- 2 tbsps fish sauce (patis)
- ¼ cup butter
- 1 head garlic
- 1 beef bouillon cube
- ½ cup grated quick-melt cheese
- 1 can mushroom sliced (small can)
- ¼ tsp ground white pepper
- 1 can cream of mushroom soup
- 1 small can evaporated milk
Procedure
Marinate beef in fish sauce (patis) for 5-10 minutes. Brown beef in half of the butter over low heat. Put the beef in pressure cooker. Add 3 cups beef stock or water. Pressure cook for 45 minutes or if you are using a regular deep pan, simmer in low heat until tender. Slice beef into serving size. Set Aside. Save beef stock.
Saute garlic in the remaining butter until golden brown. Add crushed beef cube and sliced beef turning it once in a while for at least 5 min.
Add 1 cup of beef stock. Bring to a boil and simmer. Add cheese, sliced mushroom and pepper.
Dissolve cream of mushroom soup in milk and add to beef mixture. Cook for about 5 minutes or until sauce thickens to desired consistency.
