Easy Hashed Beef (Hayashi) Using Red Wine
Easy Hashed Beef (Hayashi) Using Red Wine

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, easy hashed beef (hayashi) using red wine. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Hashed Beef (Hayashi) Using Red Wine is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Easy Hashed Beef (Hayashi) Using Red Wine is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have easy hashed beef (hayashi) using red wine using 15 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Easy Hashed Beef (Hayashi) Using Red Wine:
  1. Take 200 grams Thinly sliced beef
  2. Take 1 Onion (medium)
  3. Get 1 packet Shimeji mushrooms
  4. Take 1 tbsp ○ Red wine (or sake)
  5. Take 1 tsp ○ Grated garlic
  6. Get 1 dash ○ Salt and pepper
  7. Prepare 1 tsp ○ Katakuriko
  8. Take 100 to 200 ml ● Red wine
  9. Make ready 1 can ☆ Canned demiglace sauce (290 g)
  10. Make ready 1 half a can ☆Water
  11. Prepare 2 tbsp ☆ Ketchup
  12. Prepare 1 ☆ Soup stock cube
  13. Take 1 tsp ☆ Soy sauce
  14. Make ready 1 tsp ☆ Sugar
  15. Take 1 ☆ Salt and pepper
Steps to make Easy Hashed Beef (Hayashi) Using Red Wine:
  1. Put the beef and the ○ ingredients in the listed order in a plastic bag, and massage over the bag to help the flavors penetrate the meat. Slice the onion about 5 mm thick. Cut the root end off the shimeji mushrooms.
  2. Heat some olive oil in a frying pan and saute the vegetables until wilted. Add the beef while separating the slices and saute. When the color of the meat changes add the ● red wine, and simmer until the liquid in the pan is reduced by about 80%.
  3. Add all the ☆ ingredients and simmer without a lid on until the sauce is thickened over high heat, about 3 to 4 minutes. Adjust the taste with salt and pepper to finish.

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