Beef and Mushroom Tshoem RecipeOrigin: Bhutan Period: Traditional |
IngredientsTshoem is the Bhutanese word for 'curry'. In this case it has the same meaning as the original Indian word, representing a thickened sauce or gravy which is not necessarily either hot or very heavily spiced.
1 garlic clove, finely chopped
Beef and Mushroom Tshoem Preparation:Method:Melt the butter in a large pan and use to fry the beef and onion for 3 minutes then add the water and salt. Bring to a boil, reduce to a simmer and cook, covered, over low heat for about 100 minutes, or until the beef is just tender. Now add all the remaining ingredients (add a little more water if the mix is too dry) and cook until the mushrooms are tender and everything is heated through (about 10 minutes). Serve hot on a bed of rice. |
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