Recipe and photo by Idda Aguilar
|1 kg||Beef kalitiran, cubed|
|3 tbsp||Olive oil, divided|
|3 clove||Garlic, minced|
|1||Medium onion, diced|
|2||Medium potatoes, skin cleaned and cut into wedges|
|1 cup||Button mushrooms|
|1 cup||All-purpose cream|
|0.5 cup||Grated quick melting cheese|
|1||Beef bouillon cube|
|Freshly ground pepper, to taste|
1Pressure cook beef kalitiran cubes in water until tender. Drain cubes, reserve liquid, and set aside.
2Heat a deep saucepan over medium heat. Melt butter with 2 tablespoons of olive oil. Fry potato wedges until crisp and golden brown. Drain, set aside, and keep warm.
3In the same pan, fry the garlic until fragrant. Add the onions and cook until translucent. Add the softened beef cubes and brown on both sides.
4Add the mushrooms, 1 cup of the reserved liquid, all-purpose cream, grated cheese, and bouillon cube. Simmer until sauce thickens, about 15 minutes, stirring occasionally.
5Season with liquid seasoning and ground pepper, as needed. Add about a tablespoon of olive oil just before turning off the heat. Transfer to a serving bowl and arrange fried potatoes on top. Serve hot with lots of rice.