skip to Main Content
Menu

Roast Beef with cream of mushroom sauce- Filipino Style

This recipe of Roast beef with cream of mushroom sauce is pot roasted. The beef is so tender and juicy and really simple to make.  

Pot roast beef with creamy mushroom sauce. Try the Filipino style roast beef! | wordpress-152313-459899.cloudwaysapps.com

When my parents still have their canteen, their bestseller dish, next to sisig,  was their roast beef. This is also one of the most requested dishes when we are having a gathering. Usually, when my Mama makes this, the beef is almost swimming in mushroom sauce, but I wanted to show the beautiful color and texture of the pot roast beef in the photos so I resisted the urge to do the same.

Pot roast beef with creamy mushroom sauce. Try the Filipino style roast beef! | wordpress-152313-459899.cloudwaysapps.com

After pot roasting the big chunks of beef, they are then cut into thin slices and placed back to the pan where the mushroom sauce will be added and simmered a bit more so the flavor would seep in.

I, personally, find that this process of post roasting is better for beef than oven roasting. Because you can make sure that you get a tender meat after roasting without spending a small fortune for prime cuts of beef. From what I gathered from Christine Gallery in her article about pot roast in the Kitchn, the ideal cuts/parts for pot roasts are chuck, brisket, and round.   

Pot roast beef with creamy mushroom sauce. Try the Filipino style roast beef! | wordpress-152313-459899.cloudwaysapps.com

Roast Beef with cream of mushroom sauce- Filipino Style
Author: Bebs
Prep time:
Cook time:
Total time:
Serves: for 4
This recipe of Roast beef with cream of mushroom sauce is pot roasted. The beef is so tender and juicy and really easy to make.
Ingredients
  • 600 grams chuck roast beef (or brisket, round)
  • 3-4 tablespoon oil
  • water for slow cooking
  • 2 Tablespoon salt
  • 10 pieces peppercorn
  • 1 Tablespoon butter
  • 2 cloves garlic
  • 5 pieces big champignon mushroom, cut into slices (or 1 small canned champignon mushrooms)
  • 1 can [url href=”http://amzn.to/2nmzOQZ” target=”_blank” rel=”nofollow”]cream of mushroom soup[/url]
  • 200 ml [url href=”http://amzn.to/2nmy5ev” target=”_blank” rel=”nofollow”]all-purpose cream[/url]
  • 4-5 Tbsp [url href=”http://amzn.to/2mkgK4Z” target=”_blank” rel=”nofollow”]soy sauce[/url]
  • 1 teaspoon white ground pepper
Instructions
  1. Heat oil in a skillet over medium-high heat then add the roast then cook until golden brown on all sides, about 8-10 minutes, turning as needed.
  2. Transfer roast to a pot, sprinkle salt and add the peppercorn then fill the pot with water, enough to cover the roast and then some more. Cover with lid and then bring water to boil. Once it boils, lower heat to lowest and let it cook for several hours until meat becomes tender (2 hours minimum). Cut meat into thinner slices.
  3. In a skillet, saute garlic in melted butter until limp. Add the mushrooms and cook until both <g class=”gr_ gr_65 gr-alert gr_spell gr_run_anim gr_inline_cards ContextualSpelling ins-del multiReplace” id=”65″ data-gr-id=”65″>galic</g> and mushroom are slightly browned.
  4. Pour the cream of mushroom and all purpose cream. Season with soy sauce and ground pepper. Let it simmer for some minutes. If the sauce becomes too thick, add some of the beef broth.
  5. Add the slices of beef to the sauce and let it simmer for 10 minutes.
Notes
The sauce in this recipe is good enough for 1 kilo of beef.

Serve it with your favorite roasted veggies or with rice.

Pot roast beef with creamy mushroom sauce. Try the Filipino style roast beef! | wordpress-152313-459899.cloudwaysapps.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 2 Comments
  1. I just love reading on and on on your blogs, DIY, recipes and even try them, I have learn a lot. I am also a pamangueno/kapampangan from Angeles City… been here in California, USA since 1981, met my husband in 1982 and married 1983 still going strong because of Filipino food like adobo, sinigang, beef steak, ground beef with cabbage and bean sprouts, Tocino, Longganisa and Kaldereta…Thank you so much especially with all the dessert recipes…I love them…

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top