Preparing this dish may seem intimidation during this hectic
season. But don't you worry- we've made it a lot easier for you! It's as simple
as cooking the roast beef in a pressure cooker and whipping up a savory sauce
using canned mushroom soup. Easy
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| Roast Beef in Wild Mushrooms and Cream |
Serves 6 to 8 Prep Time 10 minutes Cooking Time 1 hour and
15 minutes
Roast Beef in Wild Mushrooms and Cream ingredients: 2 kilo
pot roast beef, tied (use either a chuck roast or sirloin). 1/2 cup butter. 2
large onions, chopped. 2 cups cubed carrots. 2 cups cubed potatoes. 1/2 kilo
fresh mushrooms (we used shiitake and button mushrooms), sliced. 7 bay leaves.
1/4 cup soy sauce. 2 to 3 cups water (add more as needed). 1 cup evaporated
milk. 3 (10-ounce) cans cream of mushroom soup. Mashed potatoes, to serve
Roast Beef in Wild Mushrooms and Cream recipe: 1- In a
pressure cooker filled halfway with water, Cook beef for 45 minutes or until
tender. Slice into 1/2-inch-thick slices. 2- Melt butter in a large saucepan. Sauté
onions, carrots, potatoes, and mushrooms. Cook until vegetables are tender and
slightly brown. 3- Add bay leaves, say sauce, and water. Simmer for 5 minutes.
4- Add evaporated milk and mushroom soup. Stir until well combined. Simmer for
another 5 minutes or until slightly thick. Remove bay leaves; discard. 5-
Arrange sliced beef on a platter. Pour mushroom sauce over. Serve with mashed
potatoes, if desired
