CDO Ulam Burger Steak with Cream Mushroom Sauce and Parsley Rice
6 pcs CDO Ulam Burger
Cream Mushroom Sauce:
3 tbsp All-purpose Flour
2 tbsps Butter
1/4 cup Button Mushrooms, canned or fresh, quartered
1/2 cube Beef Bouillon Cube
3/4 cup Water -1 cup All-purpose Cream
Salt and Pepper -1 tbsp Vegetable Oil
8 pcs Asparagus Spears, blanched, soaked in cold water
4 cups Cooked Rice
3 tbsps butter, softened
1 tbsp Fresh Parsley, chopped
Pan fry CDO Ulam Burger using vegetable oil over medium heat. Set aside.
Mushroom Sauce: – Pourflour over medium-low heat until brown in color and with a nutty aroma. Turn off heat. Add butter and mix well. Transfer the mixture into a small bowl. Set aside. Sauté mushrooms, add water, and bouillon cube. Simmer on low heat. Season with salt and pepper. Add the butter and flour mixture little by little until the liquid thickens. Add cream. Let it simmer until the mushroom sauce is thick enough to coat a spoon.
Parsley rice: – Mix cooked rice with softened butter and chopped fresh parsley.
Plate the cooked CDO Ulam Burger patties, asparagus spears, and parsley rice.
Top each patty with the mushroom sauce. Serves 2-3.