Hayashi Rice (Hashed Beef Stew on Rice) for Adults

• 300 grams Thinly sliced beef or offcuts
• 2 Onions
• 200 grams Button mushrooms (or shimeji mushrooms etc.)
• 1 can Canned demiglace sauce
• 100 ml Red wine (or tomato juice)
• 400 ml Water
• 2 tbsp Ketchup
• 1 tbsp Flour
• 1 to 2 leaves Bay leaves
• 1 Salt and pepper
• 1 Oil

1. Slice the onions thinly.
2. It doesn't have to be very thin.
3. Cut each mushroom into about 5-6 slices.
4. Season the beef with salt and pepper and dust with flour.
5. Heat a pan, add oil and stir fry the onions.
6. When the oil has coated all the onion slices, add the mushrooms and stir fry until everything has wilted.
7. Transfer to a pot.
8. Add more oil to the same pan and stir fry the beef.
9. When the beef is browned, add the red wine and simmer rapidly over high heat until the liquid in the pan has reduced to 1/3 to evaporate the alcohol.
10. Add the beef to the pot with the onions and mushrooms.
11. Add water and the bay leaves, and simmer over medium heat for 5 minutes.
12. Add the ketchup and mix.
13. Add the demi-glace sauce, and give it a stir.
14. Simmer over low heat for about 10 minutes... and adjust with salt and pepper to finish.
15. If you're using tomato juice instead of wine, you can use half the amount of ketchup.
16. I used a ton of mushrooms here; 100 g is fine normally.
17. If the onions you have are big, just one should be ok.

beef, onions, mushrooms, demiglace sauce, red wine, water, ketchup, flour, bay leaves, salt, oil

Taken from cookpad.com/us/recipes/144303-hayashi-rice-hashed-beef-stew-on-rice-for-adults (may not work)