A red-hot alternative to the burger steak - a bold combination of real beef and mushrooms is made tangier even when served with prepared sauce and cooked to smooth, sizzling perfection.
- 1 onion, quartered, red, white, or yellow only
- 2 tbsp. peppercorns
- 2 bay leaves
- 2 packs Monterey beef shanks bulalo cut, around 2" thick or (1 ¾ lb. beef rib-eye fillet, boneless rib-eye steak, or beef Denver steak)
- ¼ cup unsalted butter
- ¼ cup flour
- 1 tbsp. Worcestershire sauce
- 2 tbsp. soy sauce, dark or light only
- 2 cups beef stock (from boiling shanks)
- ½ cup fresh milk
- 2 tsp. iodized fine salt
- 2 tsp. ground black pepper, to taste
- ½ cup sliced button mushrooms
- ½ tbsp toasted garlic, for garnishing
- In a large pot, combine water enough to cover meat, onion, peppercorns, bay leaf and beef. Bring to a boil, then lower heat to simmer until tender (about 2 ½ - 3 hours). Set aside.
- In a medium-size saucepan, melt butter, then add flour and mix to form a paste.
- Add Worcestershire sauce, soy sauce and 2 cups of beef stock. Mix well until lumps have dissolved.
- Add milk, then season with salt and pepper.
- Add mushrooms then simmer. Set aside.
- Heat sizzling plates. Arrange steaks on the sizzling plate and pour the prepared sauce.
- Top with fried garlic. Serve hot and plain over rice or with other main dishes.