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.

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Beef with Corn and Mushroom

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

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.


Ingredients

Scale
  • 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

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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14 Responses

  1. The beef looks very tender and juicy!

  2. Eva Taylor says:

    This is very similar to a dish called beef stroganoff (Russian origin) except instead of cream they use sour cream and it doesn’t have corn. Although that little pop of sweetness from the corn would be lovely with the creamy sour sauce. Your recipe sounds like a beautiful weeknight meal.

  3. sherry says:

    i have to say i prefer frozen corn (or fresh) to canned:) but this sounds like a good combo of flavours.

  4. This is a such a fun dish! Has a bit of a retro feel to it. Such a great way to use pantry staples, too. Thanks!

  5. Such a wonderful dish! Love the corn in it!

  6. I’d agree with Eva on that these similar kind of recipes are common in some European countries, not only in Russia (And yes sour cream adds a nice tang.) It’s always exciting how totally different cuisines often have many things in common, right? Absolutely loving this creamy dreamy combination!

  7. I’d agree with Eva on that these similar kind of recipes are common in some European countries, not only in Russia (And yes sour cream adds a nice tang.) So it’s always exciting how totally different cuisines often have many things in common, right? Absolutely loving this creamy dreamy combination!

  8. Haha – with all those “cans of …” I would definitely “blame” America! But it does sound really good!

  9. mjskitchen says:

    Well…my mother certainly isn’t Filipino but this was one of her easy, go-to dishes when I was a kid. I remember it so well and, from the ingredient list, it was very close to her recipe. It’s SO GOOD and I had totally forgotten about it. So thanks for bringing it back into my memories. BTW – my mother grew up on a farm in north Louisiana, USA, so it’s interesting how similar recipes can be found in totally different cultures.

  10. Hannah says:

    What a perfectly comforting dish. We’ve had a long string of rainy days and this sounds like it would really hit the spot.

  11. I’m not familiar with this exact dish, but it certainly seems similar to recipes that I’ve made in the past. It looks like the ultimate comfort food for cold days…which is perfect for you given the seasons right now! Definitely want to keep this in mind for when it gets chilly here again (which is probably like next week. Hah.)

  12. Yes, this dish definitely reminds me of growing up in the 1950s and 1960s! Tuna casserole was a popular dish- combining canned tuna and Campbell’s Cream of Mushroom soup. It was easy to cook then! Now, I never use these ingredients, especially canned tuna- it makes me gag! Your dish does look good, though!

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