Beef with Corn and Mushroom

Beef with Corn and Mushroom is a Filipino dish of stir-fried beef served on a creamy sauce with mushrooms and sweet corn kernels.

I am not sure if this dish is a Filipino dish but there are things for sure that I know about it. Firstly, Filipinos love it and occasionally I see this dish on gatherings and parties. Secondly, I haven’t seen such a similar dish on other cuisines. In my opinion, I think this dish was heavily influenced by the Americans since most of the ingredients are canned. Canned mushrooms, canned corn, canned cream of mushroom and even Worcestershire sauce are popular PX or Commissary items usually sold in American Bases during the late 70’s up to early 90’s. I still remember this dish, as it was quite popular during the 80’s which are also served together with recipes that heavily relied on canned goods like Tuna Casserole, Fruit Salad, Puchero with Pork and Beans and Corned Beef Gisado to name some.

Beef with Corn and Mushroom

★★★★★ 5 from 5 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Beef with Corn and Mushroom is a Filipino dish of stir-fried beef served on a creamy sauce with mushrooms and sweet corn kernels.

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Ingredients

Scale 1x2x3x

• 750 g beef rump steak, thinly sliced
• 400 g can whole mushrooms, sliced
• 400 g can whole corn kernels
• 400 g can condensed cream of mushroom
• 6 cloves garlic, minced
• 1 medium onion, chopped
• 1/4 cup cream
• 1 cup water
• 2 tbsp Worcestershire sauce
• 4 tbsp butter
• fish sauce
• freshly ground black pepper
• chopped parsley, to garnish
• oil

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Instructions

1. In a large pan heat oil then stir fry rump steak on very high heat for a minute on each side. Remove from pan then set it aside.
2. Using the same pan, lower the heat then add butter. Once butter is melted, add the garlic and onions then sauté for 30 seconds.
3. Add the beef back together with the Worcestershire sauce and water, bring it to a boil then simmer in low heat for 15 minutes or until beef is tender.
4. Pour the condensed cream of mushroom, add the corn kernels and mushrooms then let it simmer for 10 more minutes in low heat.
5. Season with fish sauce and freshly ground black pepper, add cream, mix then turn the heat off. Place on serving platters then garnish with chopped parsley. Serve.

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