Bulalo Steak

Description
A red-hot alternative to the burger steak - a bold combination of real beef and mushrooms is made tangier even when served with prepared sauce and cooked to smooth, sizzling perfection.

Ingredients

 * 1 onion, quartered, red only
 * 2 tbsp. peppercorns
 * 2 bay leaves
 * 2 packs Monterey beef shanks bulalo cut, around 2" thick or (1 ¾ lb. beef rib-eye fillet, boneless rib-eye steak, or beef Denver steak)
 * ¼ cup unsalted butter
 * ¼ cup flour
 * 1 tbsp. Worcestershire sauce
 * 2 tbsp. soy sauce
 * 2 cups beef stock (from boiling shanks)
 * ½ cup fresh milk
 * 2 tsp. iodized fine salt
 * 2 tsp. ground black pepper, to taste
 * ½ cup sliced button mushrooms
 * ½ tbsp toasted garlic, for garnishing

Directions

 * 1) In a large pot, combine water enough to cover meat, onion, peppercorns, bay leaf and beef. Bring to a boil, then lower heat to simmer until tender (about 2 ½ - 3 hours). Set aside.
 * 2) In a medium-size saucepan, melt butter, then add flour and mix to form a paste. Add Worcestershire sauce, soy sauce and 2 cups of beef stock. Mix well until lumps have dissolved.
 * 3) Add milk, then season with salt and pepper. Add mushrooms then simmer. Set aside.
 * 4) Heat sizzling plates. Arrange steaks on the sizzling plate and pour prepared sauce. Top with fried garlic. Serve hot and plain or with other dishes.