The tedious spinning class I had today just had me hankering for a satiating plate of good food. And ‘good’ meant embracing all the requirements to make tonight’s dinner gastronomic:
1. Relatively healthy (So I’d be guiltless after the gobble up).
2. ‘Beef related’ (Hey, I spinned hard! I deserved a good serving of protein!)
3. Labor unintensive (Tamad eh! Lol)
4. Nice to plate! (Yeah, for the blog, hee).
Okay, so the cooking began. I defrosted a pack of beef brisket that I would make into creamed beef with mushrooms. From the pantry cabinet, I dislodged a can of mushrooms and a pack of all purpose cream.
Zero transfat and 50% reduced cholesterol — reading the nutrition facts on the newly relaunched Magnolia all purpose cream got me sold in using it for tonight’s dinner of creamed beef with mushrooms.
For this dish you will need:
1/2 kilo beef brisket, thinly sliced
1 carton all purpose cream
1/2 cup butter
1 cup button mushrooms, drained and sliced
4 cloves of garlic
4 tbsps flour dissolved in 1/2 cup water
salt and pepper to taste
Season meat with salt and pepper.
In a skillet, saute onion and garlic. Add beef. Pour water and bring to a boil. Cook until beef becomes tender and water is reduced to half the original amount.
Add butter and flour mixture. Add mushrooms and cream. Stir until desired thickness is achieved. Serve hot.