Ingredients
- 1 tbsp butter
- 1 yellow onion, thinly sliced
- 1 tbsp garlic, minced
- 1/4 tsp white pepper
- 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.
