1 lb wagyu beef, thinly sliced and cut into bite-sized pieces
1 pack shimeji mushrooms
1 tbsp tomato paste
1/4 cup red wine
2 cups water
1/2 package (4 cubes) hayashi roux cubes
1 tsp Worcestershire sauce
White rice, for serving
Directions
Melt the butter in a large pot over medium heat. Add the onions and cook until deeply caramelized, about 15 minutes.
Stir in the garlic and white pepper. Add the beef and shimeji mushrooms and cook until the beef is lightly browned.
Stir in the tomato paste and cook 1 minute. Pour in the red wine and simmer 2-3 minutes, until slightly reduced.
Add the water and bring to a boil.
Add the hayashi roux cubes and stir until fully dissolved, scraping the bottom to incorporate the browned bits. Reduce heat to low, cover, and simmer 10-15 minutes, stirring occasionally.
Stir in the Worcestershire sauce. If the sauce is thicker than you like, add water 1 tablespoon at a time to reach your preferred consistency.
Serve hot over rice.
Recipe by Leigh, inspired by @cabagges.world. From Instagram.
