Hayashi stroganoff
"Hayashi rice" is a Japanese dish of thinly sliced beef and mushrooms cooked in a demi-glace sauce and served with rice. This stroganoff version is a really simple one-pot dish enriched with sour cream. For even more mushroom-y flavour I add a shiitake mushroom powder I make very simply by blending dried shiitake mushrooms.
Ingredients
- 75 g butter
- 1 kg thinly sliced beef
- 1 kg sliced button mushrooms
- 3 large onions, thinly sliced
- 4 cloves garlic, finely sliced
- 1 tbsp sweet paprika
- 1 tbsp tomato paste
- ½ cup plain flour
- ½ cup white wine
- 1 tbsp Dijon mustard
- 1 litre beef stock
- 1 tbsp porcini powder, or shiitake powder, optional (see Tips)
- 300 ml sour cream
- salt and pepper, to season
- 2 tbsp finely shredded parsley, to serve
Method
- Heat a large casserole pan over medium heat, add half the butter and fry the beef until browned.
- Remove from the pot. Add the mushrooms and fry for about 10 minutes until the mushrooms, onions and garlic are browned.
- Add the remaining butter, paprika, tomato paste and flour and fry for about 3 minutes.
- Add the wine and cook for 2-3 minutes until thickened and starting to catch on the base of the pot.
- Add the mustard, then the beef stock a little at a time to form a thin sauce.
- Return the meat to the pot along with the porcini or shiitake powder if using, and stir to combine.
- Add a little extra water if needed and simmer for about 10 minutes until the mixture is combined and thick.
- Stir through the sour cream and adjust seasoning. Scatter with parsley to serve. Serve with rice that has been topped with a knob of butter.
