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.
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%.
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.
Story Behind this Recipe
We love hashed beef (hayashi rice). I used to simmer it for a long time, but after making it many times I came up with a method that only requires 10 minutes. The teaspoon of soy sauce is the key to the flavor.
Half fill the emptied demiglace can with the water, and dissolve any remaining sauce into the water before adding to the pot. Even if you add extra red wine, you can just cook it down at Step 2.