Preparation
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First prepare the demi-glace
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Now season the beef with salt, pepper and two tablespoons of red wine
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Cut the onions into crescents
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Cut the mushrooms too
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Heat 1 tablespoon of olive oil in a saucepan and fry the meat
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As soon as the meat is no longer pink, take it out of the pot and melt a tablespoon of butter in the same pot
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Add the onions, a little salt and chopped garlic and fry the onions until they are slightly softer
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Now add 1 tablespoon of tomato paste, 120 ml red wine, 4 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 3 tablespoons ketchup and 2 teaspoons brown sugar
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Mix the onions and spices well and then add 320 ml of tomato juice and the demi-glace sauce
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The fried beef, mushrooms and bay leaf also go back into the pot
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Bring everything to the boil, and if necessary remove foam if it comes to the surface
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Let the Hayashi Raisu simmer for about 15 minutes
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Now it's time to season: try the stew and add salt if necessary
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Ready! Arrange rice on one side of the plate and the Hayashi Raisu on the other. Enjoy!
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