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Beef in Japanese

Beef in Japanese

Did they think that turnips and potatoes are products exclusively from Russian cuisine?

But no, it’s with them that beef is cooked in Japanese.

Cooking time: 35 minutes
Portion: 4
Caloricity: 450 kcal


Beef (tenderloin) — 500 g
Broth (chicken) — 400 ml
Carrots (and peas frozen) — 250 g
Potatoes (medium) — 3 pcs.
Turnip — 1 pc.
Onions (red) — 1 pc.
Butter (cream) — 4 tbsp.
Flour — 3 tbsp.
Curry — 2 tablespoons
Sugar — 1 tsp
Pepper (Black Ground)

On medium heat firstly melt 1 tbsp. L. Butter. A pan to use a large
In this pot add turnips and potatoes. Cut them into cubes.
Sprinkle cubes with salt, pepper, sugar.
Stir, cook for about 3 minutes. Vegetables should become soft.
Put ready vegetables in a plate.

Melt 2 tbsp. L. Butter. Add flour and curry to the butter. Stir, cook for 1 minute. Pour in the broth. Whisk the contents until smooth.

Add the stewed vegetables, peas, carrots and sugar to the pan.
Bring to a boil. Reduce the fire to medium. Cover and simmer for 10 minutes.

Open the lid and simmer for another 5 minutes.
Cut beef into several pieces. Season the meat with salt and pepper. Melt the remaining one tablespoon of butter in a frying pan over medium heat. Add the beef. Fry it for 4 minutes on each side. Leave for 5 minutes.
Serve the rice dish with the chopped red onion.


Beef in Japanese



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