I cooked this for the first time just googling french onion soup with beef and got the idea to
add frenchies, basing on my husband's favorite beef dinner at Longhorn Steakhouse, Chop Steak. While not exactly the same, my husband excitedly exclaimed that they look and tasted almost the same. Chop steak is "ground beef, seasoned, grilled and smothered with sautéed mushrooms, red wine Bordelaise sauce and crisp onion straws." This dish quickly became a favorite in my household. It is so good, that I decided to make my beef lengua last Pinoy Christmas Party the same way.
1 lb minute steaks
1 small can (4 oz) sliced mushrooms
2 envelopes Lipton Recipe Secret Onion soup mix*
1-1/2 cup red wine (or water)
Frenchies french fried onions for topping.
*Note: If you are using the Campbell's french onion soup, use only 3/4 cup red wine/water.
Prepare the french onion soup as directed in the package, except use red wine (or plain water if you don't have red wine) for the liquid. Double the amount of red wine (or water) to allow for evaporation during pressure cooking. (alternative: Campbell's French Onion Soup)
Drain and sautee mushrooms. Set aside.
A few pieces at a time, brown each side of the minute steaks and set aside on the same platter you placed the mushrooms on.
Place back everything in the pot and add the soup mixture (or campbell's french onion soup with red wine/water). Let boil.
Cover. Pressure cook for 10 minutes (if you are using thicker slices like in stir-fries, you can extend to 15 minutes).
Stir and place on a platter.
Sprinkle with Frenchies fried french fried onions and serve with mashed potatoes or plain rice.
Note: If you are going to use beef lengua, prepare the lengua first (pressure cook for 30 minutes then peel off the white coating, then slice at 1/2-inch thickness. These will now be the substitute for minutes steaks.