Photo: Taro Beef Stroganoff

Experience the creaminess of taro.

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

200 g (7 oz)

150 g (5.3 oz)

100 g (3.5 oz)


2 Tbsp

a dash

a dash

1 & 1/2 Tbsp

1 & 1/2 Tbsp

50 ml (1.7 fl. oz.)

1/2 can

1 Tbsp

1 Tbsp



200 ml (6.8 fl. oz.)


  1. Peel the taro roots and then cut into 4 to 6 equal size pieces. Rub some salt (not included in recipe ingredients) into the taro and then rinse off. Put these into a lidded heat-safe container and place this into a microwave (600W) for 2 minutes.
  2. Cut the beef into 2 cm (0.8 in.) wide strips and thinly slice up the onion. Cut the eringi mushroom in to 2-3 cm (1 in.)lengths and then 4-6 vertical strips. Rinse the green peas.
  3. Melt 1 Tbsp of the butter in a pot, slowly sauté the onions from (2). Sift in the flour, quickly sauté together and then pour in the bouillon from (A).
  4. 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 along with (1) to (3).
  5. Add in the demi-glace sauce and tomato ketchup, boil until the mixture thickens. To finish, add in the green peas and adjust the flavor with soy sauce.