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Stuffed Beef with Mushroom Sauce
by Natividad Diga for Beef Week 1997, Gourmet/Extra Special Division
1 pound tenderloin beef, thinly sliced into 1/6 inch thick slices
Marinate the sliced beef with soy sauce, lemon juice, sugar, salt, black pepper, and garlic for 20 minutes. Cut carrots into 8 pieces each lengthwise. Steam for 3 minutes. Cut turnip same as carrots and blanch for 5 minutes. Wash the spinach leaves and dry with paper towel. In a plate, spread one piece of marinated beef, lay one spinach leaf over half. Then put over spinach two pieces of carrots, pieces of turnip, and shredded cheese. Roll it and secure it with toothpick. Arrange the rolled beef in a steamer. Steam for 20 minutes. While steaming the beef, make the mushroom sauce. Saute sliced onion and tomato in oil. Add the sliced mushroom and the marinade that was used to marinate the beef, 1/4 cup water with bouillon cube and let it boil for two minutes. Dissolve the starch to the remaining water and pour to the boiling mixture, stirring constantly until it becomes slightly thick. Pour in a platter or plate 2/3 of the sauce. Arrange the stuffed beef on top of the sauce. Pour the rest of the sauce on top of the beef. Garnish with anything desired.
Recipe created 1997-07-25.