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Easy Hashed Beef (hayashi) Using Red Wine Recipe

Easy Hashed Beef (Hayashi) Using Red Wine Recipe
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Serving : 4
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Prepare the ingredients before making Easy Hashed Beef (Hayashi) Using Red Wine in your home. Then, follow these steps below to serve Easy Hashed Beef (Hayashi) Using Red Wine for your family or friends.

Ingredients: 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

How to Make Easy Hashed Beef (Hayashi) Using Red Wine

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Easy Hashed Beef (Hayashi) Using Red Wine in your home by yourself.

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