Beef and Mushroom Tshoem is a traditional Bhutanese recipe for a classic curry of beef with oyster mushrooms, garlic and onion in a chilli and ginger stock. The full recipe is presented here and I hope you enjoy this classic Bhutanese version of: Beef and Mushroom Tshoem.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Tshoem 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.
Ingredients:
1 garlic clove, finely chopped
1 onion, finely chopped
2cm piece of ginger, peeled and grated
120g unsalted butter
450g stewing steak, cut into 2cm dice
120ml water
1 tsp salt
2 fresh green chillies, de-seeded and sliced into thin julienne strips
75g fresh oyster mushrooms, stemmed and thicly sliced
freshly-ground black pepper
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).
Click on the image, above to submit to Pinterest.