This popular dish is called ‘Hayashi Rice’ in Japan, and it is often cooked using store-bought roux, just like Japanese curries. However, I never enjoyed it, even when I was a young child, because the dish is quite sweet. I cook it in the similar way to cook Beef Stroganoff. Canned Demi-glace is supposed to be used for the dish, but there is no such a thing available in Melbourne where I live. I only used commonly available ingredients. Today I enjoyed it with Rice, but it would be nice with Pasta OR Mashed Potato.

Makes

4 Servings

Ingredients

600g Beef Steaks *thinly sliced into strips
1 large Onion *sliced
1 clove Garlic *finely chopped
8 Mushrooms (about 250g) *sliced
1 tablespoon Oil
1 tablespoon (15g) Butter
3 tablespoons Plain Flour
1/2 cup Red Wine
1 cup Beef Stock *OR 1 cup Water and 1 Beef Stock Cube
2 to 3 tablespoons Tomato Purée *OR Ketchup if you like sweeter flavour
1 tablespoon Worcestershire Sauce (Lea & Perrins)
*Note: You can add your favourite Herb. Thyme is very suitable.
Salt & Black Pepper
Cooked Rice, Pasta OR Mashed Potato to serve

Method
  1. Heat Oil in a large frying pan over medium-high heat, cook Beef strips until browned. Transfer cooked Beef to a bowl or plate so that you can cook vegetables separately next.
  2. Add Butter to the pan. Cook Onion and Garlic until softened. Add Mushrooms and cook for a few minutes.
  3. Return the Beef to the pan. Add Flour and stir for a minute. Add Red Wine and bring to the boil, then add Beef Stock (OR Water and Beef Stock Cube).
  4. Add Tomato Purée, Worcestershire Sauce and Herb (if you add any), and stir until desired thickness is achieved. Check the flavour, and season with Salt and Black Pepper.
  5. Serve with Cooked Rice, Pasta OR Mashed Potato.