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Ingredients:
| 1 | pc | onion, quartered |
| 2 | tbsp | peppercorns |
| 2 | pc | bay leaves |
| 2 | pc | MONTEREY BEEF SHANKS BULALO CUT, around 2" thick |
| water enough to cover meat | ||
| 1/4 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1/4 | cup | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | tbsp | Worcestershire sauce |
| 2 | tbsp | soy sauce |
| 2 | cups | beef stock (from boiling beef shanks) |
| 1/2 | cup | MAGNOLIA PURE FRESH MILK |
| iodized fine salt and pepper to taste | ||
| 1/2 | cup | sliced button mushrooms |
| 1/2 | tbsp | toasted garlic for garnish |
Procedure:
1. In a large pot, combine onion, peppercorns, bay leaves and beef and water. Simmer for about 2.5 to 3 hours or until meat is tender then set aside. 2. In a medium saucepot, melt butter then add flour and mix to form a paste. 3. Add Worcestershire sauce, soy sauce and beef stock. Mix well until sauce is smooth. Add milk, salt, pepper and mushrooms. Let simmer then set aside. 4. Heat sizzling plates. Arrange steaks and pour prepared sauce. Top with garlic. Makes 2 servings.
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