Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And this was from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15459719/

A very tasty ethnic dish from furryrouxroux !

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This recipe contains alcohol. Please use it and in your recipes responsibly.

1 1/2 pounds of carne picada style beef of stirfry style beef.
1 pound of crimini mushrooms
1 large carrot peeled and cut into strips
2 medium onions cut into strips
1/4 cup of peas
2 cups of red wine
2 bay leaves
2 cups of chicken stock
2 tbsp of ketchup
2 tbsp of Worcestershire sauce
3 tbsp of soy sauce
1/4 cup of sugar
1/4 cup of water
6 tbsp of flour
4 tbsp of butter
2 tbsp of vegetable oil.

Heat the oil in a large skillet over medium high heat. Add the beef and stir fry until no longer pink. Set aside. Heat 1 tbsp of oil in a large pot over medium heat. Add the onions and cook until translucent. Add the mushrooms and cook for about 4 minutes until the mushrooms are no longer raw. Add the beef, 2 cups of red wine, 2 bay leaves and bring to a boil.

Turn down to medium and simmer uncovered for about 7 minutes or until the alcohol smell is gone. In the skillet you cooked the beef in, melt the butter and add the flour. Cook for about 10 minutes stirring continuously. turn off the heat and set aside. When the alcohol smell is gone and the ketchup and worcestershire sauce and stir. add the chicken broth, peas and the roux you made.

Cook for 5 minutes stirring just to dissolve the roux. In a small skillet add the sugar and water. Occasionally swirl the sugar mixture until a light caramel color, turn off the heat and add it to the Hayashi. Add the soy sauce and remove the bay leaves. Stir to incorporate. Serve over rice.

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