dochira wrote:Yesterday, I made some Hayashi beef after reading about it in the Dotch thread. Downed it with some Echigo beer. My wife liked it; it's one of the only things I can make. Yum...
hayashi rice receipe (found this on the web)
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Ingredients
500g (18oz) beef thinly sliced
2 1/2 onions
12-15 mushrooms
3Tbs red wine
1 can demi glace sauce
400cc ( 1 2/3 cups) bullion
salt & pepper
parsley
white rice
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How to make
(1)Slice beef into 8mm strips. Coat the sirips of beef in flour seasoned with salt and pepper.
(2)Slice onions and mushrooms.
(3) Heat the oil in a large pan, add sliced beef and saute for 10@minutes or until lightly browned and add red wine and simmer. Remove beef and enter onions and mushrooms in a pan and saute for 7-10 minutes or until golden brown, tossing constantly.
(4) Add sauted beef in a pan and add demi glace sauce and stir to mix and add bullion. Cook for 30minutes to 1hour or until it is tender and the liquid has reduced.
Stir occasionally to prevent the meat sticking to the pan. Season with salt and pepper.
(5)Serve the rice on warmed individual serving plates with (4)sauce poured over and garnish with parsley.