Moo Goo Ngow (Beef with Mushrooms, 1951)
5
Servings
Servings
10m PT10M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #13304
July 24, 2014
"Adapted from A World of Good Eating. I personally would crush the garlic and leave it in, but this is how the original recipe does it."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (371.2 g)
- Calories 456.3
- Total Fat - 29.9 g
- Saturated Fat - 9.2 g
- Cholesterol - 124.2 mg
- Sodium - 1275.2 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 2.4 g
- Sugars - 2.6 g
- Protein - 35.8 g
- Calcium - 80.7 mg
- Iron - 3.1 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Step 1
Place oil and garlic in heavy skillet.
Step 2
Cook over moderate heat for 2 minutes.
Step 3
Remove garlic.
Step 4
Season meat with salt and pepper and add to skillet.
Step 5
Add onion.
Step 6
Cook over moderate heat, stirring constantly, until meat is browned.
Step 7
Add broth and mushrooms.
Step 8
Cover tightly and cook 10 minutes.
Step 9
Combine cornstarch, soy sauce, and enough water to make a thin paste.
Step 10
Stir into broth, reduce heat to low, and cook, stirring constantly, just until thickened.
Step 11
Serve over rice.
Tips & Variations
No special items needed.
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