Hayashi Raisu Recipe Beef with rice

First prepare the demi-glace

Now season the beef with salt, pepper and two tablespoons of red wine

Cut the onions into crescents

Cut the mushrooms too

Heat 1 tablespoon of olive oil in a saucepan and fry the meat

As soon as the meat is no longer pink, take it out of the pot and melt a tablespoon of butter in the same pot

Add the onions, a little salt and chopped garlic and fry the onions until they are slightly softer

Now add 1 tablespoon of tomato paste, 120 ml red wine, 4 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 3 tablespoons ketchup and 2 teaspoons brown sugar

Mix the onions and spices well and then add 320 ml of tomato juice and the demi-glace sauce

The fried beef, mushrooms and bay leaf also go back into the pot

Bring everything to the boil, and if necessary remove foam if it comes to the surface

Let the Hayashi Raisu simmer for about 15 minutes

Now it's time to season: try the stew and add salt if necessary

Ready! Arrange rice on one side of the plate and the Hayashi Raisu on the other. Enjoy!