Hello, my fellow food enthusiasts, here's another beef recipe for you as we wait for the upcoming cooking event this week featuring Turkish Cuisine. For now, here's my Creamy/Eggy Beef Sauté.
1 kilo foreshank beef, sliced thinly
¼ stick butter
2 tomatoes, sliced
1 green bell pepper, diced
5 cloves of garlic, minced
1 red onion, chopped
200g can of Jolly® mushrooms, thinly sliced, drained
2 eggs, beaten
1 cup evaporated milk
Sprinkle of black pepper, ground
Salt to taste
In a bowl, sprinkle salt on the beef then mix them together. Set aside.
Heat the pan to medium heat.
Melt the butter in the pan.
Sauté the following, in this order: garlic, tomatoes, onion, bell pepper and mushrooms.
Add the beef into the pan.
Fold the beef into the ingredients until the beef waters.
Raise the temperature a little to bring the water to a boil.
Lower the temperature.
Let it simmer until the juices thicken.
Add the evaporated milk, slowly.
Stir a little until blended.