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
- Slice the onions thinly.
- It doesn't have to be very thin.
- Cut each mushroom into about 5-6 slices.
- Season the beef with salt and pepper and dust with flour.
- Heat a pan, add oil and stir fry the onions.
- When the oil has coated all the onion slices, add the mushrooms and stir fry until everything has wilted.
- Transfer to a pot.
- Add more oil to the same pan and stir fry the beef.
- 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.
- Add the beef to the pot with the onions and mushrooms.
- Add water and the bay leaves, and simmer over medium heat for 5 minutes.
- Add the ketchup and mix.
- Add the demi-glace sauce, and give it a stir.
- Simmer over low heat for about 10 minutes... and adjust with salt and pepper to finish.
- If you're using tomato juice instead of wine, you can use half the amount of ketchup.
- I used a ton of mushrooms here; 100 g is fine normally.
- 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)