Monterey Beef Breakfast Steaks with Mushroom Gravy



1 k. Monterey beef breakfast steaks (kabilugan or beef round)
6 plates with
1 cup white rice, cooked
½ cup Magnolia Nutri-oil

Beef seasoning:

1 tbsp. calamansi juice
1 tsp pepper
1 tbsp. liquid seasoning

Vegetable sidings:

2 med. carrots
2 med. sayote
½ tsp. salt
2 tbsps. sugar

Mushroom gravy:

¼ cup Magnolia Gold Butter
½ cup white onions, sliced
½ cup button mushrooms, sliced
1 pc. beef cube
¼ cup Baron all purpose flour
2 cups water
1 tbsp. soy sauce


Step 1

Pound beef with cleaver or meat mallet for faster and even cooking.

Step 2

Season with calamansi juice, pepper and liquid seasoning.

Step 3

Cook ahead of time: peel and slice carrots and sayote into ½" -thick, long pieces using a French cutter. Put in a pan, cover with enough water; add salt and sugar. Boil for 8 to 10 minutes, covered. Drain. Heat a 12" -frying pan; add ½ cup Magnolia Nutri-Oil. Pan-fry steaks both sides, medium well. Set aside. To the same pan, add butter, onions, button mushrooms and beef cube. Stir for a minute; sprinkle flour, mix well, add water and soy sauce. Cook until creamy.

Step 4

To serve: Put a cup of cooked rice on each of the six plates; put cooked vegetables on one side; put steaks on the other side, top with gravy. You may serve extra gravy on a sauce boat. (Tips: You can save a lot by using less tender cuts of beef like breakfast steak instead of tenderloin (lomo). Just pound with a meat mallet and cook until medium well only. Add salt to vegetables will intensify their flavor; sugar will sweeten them--food manufacturers apply this procedure to their frozen packages.)

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