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Creamy Beef Igado

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Serving Size

Makes 3 to 4 servings

Difficulty: Intermediate

Creamy Beef Igado

Serving Size

Makes 3 to 4 servings

Difficulty:

Intermediate

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Nutri-Tip

Liver is one of the most nutritionally dense foods on the planet. It contains significant amounts of folate, iron, vitamin B, vitamin A, and copper.

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About this recipe

Igado is a dish that originated in Ilocos made with pork liver mixed with some beef tenderloin, heart and kidney cooked with vegetables.

Serving Size

Makes 3 to 4 servings

Prepare the following

Mixing Bowl
Pan
Spoon

Ingredients

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Main

2 cans Alaska Evaporated Filled Milk 154ml
3 tsp Cooking oil
5 cloves Garlic
1 pc Red onion, medium-size, sliced for sautéing
1/2 kg Beef strips
1/4 kg Pork liver
2 pcs Bay leaves
1/8 cup Soy sauce
3 tbsp Vinegar
1 pc Carrot, medium-size, sliced in strips
1 pc Red bell pepper, sliced in strips
1 can Green peas, small can
to taste Salt and pepper

Procedure

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in a large bowl, combine beef, beef liver, soy sauce, vinegar, part of minced garlic, and bayleaves. marinate for at least 30mins.
After 30mins of marinating, separate the liver from the marinade. Set aside.
in sauce pan, sauté the remaining minced garlic and slices of onions. remove the beef from the marinade, add the beef and season with salt and pepper.
after sautéing the beef, add the marinade into the pan and let it simmer for 15-30 minutes until beef is tender. add the carrot strips and let it simmer for another 5-10 minutes.
Add the beef liver, green peas, and bell pepper. Do not overcook the liver. Lower the heat and add the Alaska Evaporated Filled Milk. Mix well. Remove from heat and serve hot.

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Last updated Aug. 2021

Based on DTI.com

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