Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chuck roast beef ((or brisket, round))
  • 3-4 tablespoons oil
  • water (- for slow cooking)
  • 2 tablespoons salt
  • 10 pieces peppercorn
  • 1 tablespoon butter
  • 2 cloves garlic
  • 5 pieces big champignon mushroom (- cut into slices (or 1 small canned champignon mushrooms))
  • 10 ounces (1 can) cream of mushroom soup
  • 7 fluid ounces all-purpose cream
  • 4-5 tablespoons soy sauce
  • 1 teaspoon white ground pepper

Instruction

  • Heat oil in a skillet over medium-high heat then add the roast then cook until golden brown on all sides, about 8-10 minutes, turning as needed.
  • Transfer roast to a pot, sprinkle salt and add the peppercorn then fill the pot with water, enough to cover the roast and then some more. Cover with lid and then bring water to boil. Once it boils, lower heat to lowest and let it cook for several hours until meat becomes tender (2 hours minimum). Cut meat into thinner slices.
  • In a skillet, saute garlic in melted butter until limp. Add the mushrooms and cook until both garlic and mushroom are slightly browned.
  • Pour the cream of mushroom and all-purpose cream. Season with soy sauce and ground pepper. Let it simmer for some minutes. If the sauce becomes too thick, add some of the beef broth.
  • Add the slices of beef to the sauce and let it simmer for 10 minutes.