・ 1/2 pound of shaved beef
・ 1 onion, sliced into thin strips
・1 can of GEISHA KING TRUMPET MUSHROOM 4oz(DRAINED)
・1 can of GEISHA BROWN SHIMEJI MUSHROOM 4oz(DRAINED)
・1 can of GEISHA OYSTER MUSHROOM 4oz(DRAINED)
・1 clove of garlic, cut into thin slice
・1 bay leaf
・3 table spoon of ground parsley
・1 table spoon of butter
・2 tea spoon of olive oil
・Salt and pepper to taste
・1 tea spoon of consomme
・1/2 cup of red wine
・4 table spoon of ketchup
・3 table spoon of worcetershire sauce
Place shaved beef on large plate, sprinkle with 1/3 teaspoon of salt and set aside for 3 minutes. Remove excess water from the surface by pressing with kitchen paper.
In a saucepan, add butter, olive oil, and the sliced garlic. Saute over low heat until fragrant. After fragrant reduce the heat to medium and add the onions and sauté for 1 minute. Once the onions are sautéed, reduce the heat to low. Spread the seasoned beef on top of the onions. Add mushrooms and sprinkle with salt and a pinch of pepper.
Put the lid on and steam over very low heat for 15 minutes. When the ingredients release their flavor and moisture, remove the lid and mix with a wooden spatula. Pour in red wine, top with a bay leaf, and simmer over high-low heat for 10 minutes. Simmer over high-low heat for 10 minutes. If there is any lye, use a scoop to remove it.
After 10 minutes of cooking, add consomme and mix. Add tomato ketchup and Worcestershire sauce. Mix thoroughly with a wooden spatula.
Bring to a low boil and simmer until the liquid is reduced by about half. To prevent burning, occasionally change the position with a wooden spatula. Stir from the bottom. When the liquid has reduced to about half, turn off the heat. For best results, cover the pan with a lid and leave it to cool. Sprinkle with parsley and serve.