Soy sauce gives off the umami of beef and really match with cream sauce. It’s good with baguette of course, but I do recommend the dish with “Soy Sauce Butter Rice“!
・ 700 g short lib (3cm cube)
・ 1 onion (1cm sliced)
・ 200 g potatoes (peeled and cut into 3cm cube)
・ 1 stalk celery (cut 5cm length)
・ 100 g mushroom (1/4 cut)
・ some flour to coat the beef
・ some salt and pepper
・ some cooking oil
・ 50ml white wine
・ 400 ml chicken stock
・ bouquet garni
・ 2 tbsp soy sauce
・ 100 ml cream
・ 10 g butter
1. Season the beef and coat with flour. Heat a frying pan over high heat and saute the beef with cooking oil until the surface get coloured a bit. No need to cook inside.
2. Stir- fry the onion, carrot, celery in a stew pan over medium heat and add 1. Add white wine, potatoes, mushroom, stock and bouquet garni. When it boils, skim off the scum and put some salt and pepper. Simmer for about 30 minutes.
3. Make sure the beef is to be soften, add the soy sauce, cream and butter. Put salt and pepper if needed. Serve hot.