• Beef thin slices (or ground beef)200g
• Onion1 large
• Garlic, minced1 clove
• Butter3 tbsp
• Ketchup3 tbsp
• Heavy cream (or milk)100 ml
• ★All-purpose flour1 tbsp + 2 tbsp
• ★Bouillon cube (beef bouillon if available)1
• ★Hot water300 ml
• ★Worcestershire-style sauce (chu-noso)3 tbsp
• ★Vinegar1 tbsp

1. 1

   Slice the onion thinly and cut the beef into bite-sized pieces. Season with salt and pepper, then dust with 1 tbsp of flour.

2. 2

   Dissolve the bouillon cube in 300 ml of hot water and set aside.

3. 3

   In a pot, add the minced garlic and 3 tbsp of butter over medium heat and sauté until fragrant.

4. 4

   Add the beef and onion, then sprinkle with 2 tbsp of flour and stir-fry until everything is coated with oil.

5. 5

   Once the onion becomes tender, gradually add the prepared broth. Mix in 3 tbsp of ketchup and 3 tbsp of Worcestershire-style sauce.

6. 6

   Reduce heat to low and simmer for about 10 minutes, stirring constantly.

7. 7

   Add 100 ml of heavy cream and 1 tbsp of vinegar, then simmer for another 3 minutes to mellow the flavors.

8. 8

   Transfer the stew to a serving dish and serve with butter rice or pasta.

Adding mushrooms makes it even more authentic. If you don't have Worcestershire-style sauce, you can substitute with tonkatsu sauce or regular Worcestershire sauce. Taste at the end and adjust the seasoning - add salt and pepper if it's too mild, or heavy cream or water if it's too strong.

• Calories520 kcal
• Protein28 g
• Fat32 g
• Carbs28 g
• Sodium3.2 g