Superb Hashed Beef Stew with Canned Tomatoes
- 1 Onion
- 2 clove Garlic
- 2 tbsp Butter
- 120 grams Beef offcuts
- 1 packet Shimeji mushrooms
- 1 tsp Sugar
- 1/5 tsp Salt
- 1 dash Pepper
- 1 tbsp Plain flour
- 2 tbsp Red wine
- 150 ml Consomme soup stock
- 2 tbsp Ketchup
- 1 tbsp Soy sauce
- 1 Bay leaf
- 200 grams Canned diced tomatoes
- Thinly slice the onion and finely chop the garlic.
- Cut the beef into bite-sized pieces and break up the mushrooms.
- Melt the butter in a pot and add the garlic and onions.
- Cook until wilted.
- Add the beef.
- When the beef has browned, add the mushrooms.
- Add the ingredients and cook it all together.
- Sprinkle in 1 tablespoon of the flour and cook well until it's no longer powdery.
- Add the ingredients.
- Once it begins to boil, add the canned tomatoes and simmer for about 10 minutes.
- It's done!
- Serve on a plate together with rice.
- If you have some, sprinkle with parsley.
onion, clove garlic, butter, offcuts, packet, sugar, salt, pepper, flour, red wine, ketchup, soy sauce, bay leaf, tomatoes
Taken from cookpad.com/us/recipes/158670-superb-hashed-beef-stew-with-canned-tomatoes (may not work)