Beef Stroganoff with Japanese Taro
Experience the creaminess of Japanese taro.
20 minutes
445kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Peel the taro and then cut into 4 to 6 equal-size pieces. Rub some salt (extra) into the taro and then rinse off. Place these into a lidded heat-safe container and heat in a microwave (600 W) for 2 minutes.
- Cut the beef into 2 cm (0.8 in.) wide strips and thinly slice up the onion. Cut the king oyster mushroom in to 2-3 cm (1 in.)lengths and then 4-6 vertical strips. Rinse the green peas.
- Melt 1 Tbsp of the butter in a pot, slowly saute the onions from (2). Sift in the flour, quickly saute all together and then pour in the bouillon (A).
- Melt 1/2 Tbsp of the butter in a fry pan, cook the beef and the mushrooms from (2). Lightly season with salt and pepper, pour in the red wine and add this mixture along with (1) to (3).
- Add in the demi-glace sauce and tomato ketchup and allow to simmer until the mixture thickens. To finish, add in the green peas and adjust the flavor with soy sauce.
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