Ingredients(Servings: 2)
Directions
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Chop the beef into easy-to-eat pieces. Cut the onion into 5 mm (0.2 in.) thick slices. Drain the mushrooms.
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Heat the olive oil in a pot over medium heat, add in (1) to saute, then add in the beef and saute together. Sprinkle in the flour and saute until the mixture is no longer powdery.
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Add in the diced tomatoes and cooking sake, cover with a lid and allow to steam over low heat for about 7 minutes. Add in order the mushrooms and then (A), and continue to simmer over low to medium heat for 5 to 6 minutes.
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Place the desired amount of rice into a dish, top with (3) and sprinkle on the parsley.
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