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Sunday, August 2, 2009

Fusilli With Beef and Mushroom Sauce

Fusilli With Beef and Mushroom Sauce



Fried minced beef
  • Minced beef - marinated with Shao Hsing Hua Tiao Chiew / Rice Wine and little of corn flour
  • Chopped onion
Mushroom Sauce
  • Dolmio pasta mushroom & Herb sauce 400 g (about 10 tablespoons)
  • 1 can Campbell's condensed cream of mushroom soup
  • Fresh button mushroom chopped, about 6-7 or more
  • 4 gloves of garlic chopped
  • 1/2 cup of UHT full cream milk
  • 1/2 cup of whipping cream
  • 1/2 cup of water
  • pepper
  • parsley
  • butter
  • 1 tablespoon of sugar (the sauce may taste salty)
  • 8 ounces dried Mini Fusilli
  • butter
  • grated parmesan cheese

  1. In a saucepan, cook the minced beef and onion until meat is brown and onion tender.
  2. In a pot, put in butter and heat up garlic to bring out the aroma, fry chopped button mushroom, stir in both mushroom sauces, milk and whipping cream, water, parsley and sugar, bring to boiling: reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

  3. Meanwhile, cook mini fusilli according to package directions. Drain, put in a teaspoon of butter. Serve sauce over hot mini fusilli. Sprinkle with Parmesan cheese.

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