Beef Asado de Carajay
Servings: 6 servings
Ingredients
- 1 and 1/4 kilo beef rump or chuck sliced in 2 portions
- 3 and 1/2 cup water
- 1/4 cup soy sauce
- 2 pcs bay leaves
- 3 pcs peppercorns cracked
- 3 Tbsp. butter or margarine
- 2 pcs large onions chopped
- 1 can cream of mushroom
- 1 Tbsp. flour dissolved in
- 3 cup beef broth
- 1 tsp. salt
- 1/2 tsp. black pepper ground
- 1 tbsp. sugar
- 1 can button mushrooms
Instructions
How to cook beef asado de Carajay:
- Boil beef in water, soy sauce, bay leaves and peppercorns in a pressure cooker for 20 minutes or until tender. Remove meat and cool. (Refrigerate if desired to make meat firm for slicing.)
- Slice meat crosswise, 1/2 inch thick. Set aside. In a saucepan, heat butter and stir in onions until transparent. Add the beef slices. Pour the cream of mushroom soup and the beef broth.
- Let boil and lower heat to simmer until thick. Season with salt, pepper and sugar. Adjust seasonings to taste. Add the button mushrooms and serve hot.