Corned Beef A-LA King

This is a creamy dish easy to make and thick on flavor, but light on the stomach. Wine can be added
to deepen the range of taste. Your kids will bow down to your cooking prowess when you show them
corned beef in a whole ‘nother level.

INGREDIENTS:

• 1 can or 210 g Corned beef
• ½ red bell pepper, diced into 1/2” cubes
• ½ green bell pepper, diced into 1/2” cubes
• 1 cup button mushrooms, sliced into quarters
• ¼ onion, minced
• 1 clove of garlic, minced
• 1 stick of celery, chopped into small pieces
• ½ cup All purpose cream
• ½ cup stock
• ¼ stick of butter (For the sauté)
• Olive oil
• 2 tbsp flour

PROCEDURE:

1. Preheat pan, add in butter and olive oil until melted. Add in onion and garlic and cook just enough to flavor the oil.
2. Add in mushrooms and let cook for 30 seconds. Add in the corned beef, bell peppers and chopped celery and continue to sauté until bell peppers soften a bit. 
3. Add in the cream and stock and sprinkle in flour while stirring. Cover and let simmer for 8-10 mins over low to low-medium heat.
4. Serve with bread.
5. Enjoy!

NOTES:

• As with the principle of Asian stir-fried recipes, items that need longer cooking time are put in first while those that need only a short amount of time are put in last. (Mushrooms over vegetables)
• Wine can be added to this dish if preferred.
• I would suggest toasting the accompanying bread to add contrast to the soupy, creamy texture of the dish.