Tamagawa Salad

Ingredients

300g beef kiri otoshi
salt and pepper for beef
1 onion
100g shimeji mushrooms
1 pack white mushrooms
30g butter
1/2 can cut tomatoes
50cc red wine
(A) 250cc water
(A) 3 osaji chuno sauce
(A) 2 osaji ketchup
(A) 1 osaji miso paste
(A) 1/3 kosaji salt
(A) pepper
2 osaji flour
oil

Steps

1. Add beef to bowl with salt and pepper. Add flour. Mix.
2. Cut onion in half. Chop thinly.
3. Cut off bottoms of shimeji mushrooms. Break up into pieces.
4. Slice mushrooms into thin pieces.
5. Prepare (A). Use measuring cup and small whip.
6. Add 2 osaji oil to frying pan. Add onions and cook on medium heat until the color changes (5 minutes).
7. Add butter.
8. Add beef and cook until the color changes.
9. Add shimeji mushrooms, white mushrooms, tomatoes, and red wine. Cook for 3 minutes. Add (A). Cook for 3 minutes until rich in texture.
10. Serve with rice in same bowl.

Serve With

vegetable side dish or fruit