Easy Hashed Beef (Hayashi) Using Red Wine

• 200 grams Thinly sliced beef
• 1 Onion (medium)
• 1 packet Shimeji mushrooms
• 1 tbsp Red wine (or sake)
• 1 tsp Grated garlic
• 1 dash Salt and pepper
• 1 tsp Katakuriko
• 100 to 200 ml Red wine
• 1 can Canned demiglace sauce (290 g)
• 1 half a can Water
• 2 tbsp Ketchup
• 1 Soup stock cube
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1 Salt and pepper

1. Put the beef and the ingredients in the listed order in a plastic bag, and massage over the bag to help the flavors penetrate the meat.
2. Slice the onion about 5 mm thick.
3. Cut the root end off the shimeji mushrooms.
4. Heat some olive oil in a frying pan and saute the vegetables until wilted.
5. Add the beef while separating the slices and saute.
6. When the color of the meat changes add the red wine, and simmer until the liquid in the pan is reduced by about 80%.
7. Add all the ingredients and simmer without a lid on until the sauce is thickened over high heat, about 3 to 4 minutes.
8. Adjust the taste with salt and pepper to finish.

beef, onion, packet, red wine, garlic, salt, katakuriko, red wine, demiglace sauce, water, ketchup, cube, soy sauce, sugar, salt

Taken from cookpad.com/us/recipes/170233-easy-hashed-beef-hayashi-using-red-wine (may not work)