Hayashi stroganoff

This hayashi stroganoff is a Japanese fusion dish that combines elements of a classic Russian stroganoff with Japanese ingredients and flavours. Featuring tender beef, onions and mushrooms cooked in a rich savoury beef sauce, this dish is perfect served over steamed rice.

• serves

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

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Ingredients

• 40 g butter
• 500 g thinly sliced beef
• 500 g sliced button mushrooms
• 2 medium onions, thinly sliced
• 2 garlic cloves, finely sliced
• ½ tbsp sweet paprika
• ½ tbsp tomato paste
• ¼ cup plain flour
• ¼ cup white wine
• ½ tbsp Dijon mustard
• 2 cups (500 ml) beef stock
• 1 tbsp porcini powder, or shiitake powder, optional (see Note)
• 150 ml sour cream
• salt and black pepper
• 1 tbsp finely shredded flat-leaf parsley, to serve
• steamed rice, to serve
• cornichons and small pickled onions, to serve

Instructions

1. Heat a large heavy-based saucepan over medium heat, add half the butter and fry the beef until browned. Remove the beef to a bowl. Add the mushrooms, onion and garlic to the pan and cook, stirring, for 10 minutes, or until browned.
2. Add the remaining butter, paprika, tomato paste and flour and cook, stirring, for 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.
3. Return the beef to the pan with the porcini or shiitake powder (if using) and stir to combine. Add a little extra water if needed, and simmer for 10 minutes, or until the mixture is combined and thickened.
4. Stir through the sour cream and adjust the seasoning. Scatter with parsley to serve. Serve with rice that has been topped with a knob of butter, a few cornichons and pickled onions.

Notes

• Speed up your mushroom cook time by microwaving the sliced button mushrooms in a microwave-safe bowl for 5 minutes before adding to the pan.

• To make 1 tbsp shiitake powder I blend 2-3 dried shiitake mushrooms in a high speed blender until they form a fine powder.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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