Beef stroganoff (also known as beef Stroganov) is a famous Russian dish of sauted onions and mushrooms with good portion of beef cuts, cooked in a rich beef broth and has a nice touch of sour cream. You never imagine to cook with Japanese Wagyu Striploin Kiriotoshi…
Never imagine Round lean meat becomes so tender… Ingredients (for 2 people): Japanese A5 Wagyu STRIPLOIN Trimings (Kiriotoshi) 800g (about 1-2 trays) Red wine 500cc (about 2 cups) Celery 2 Potato 2 Carrot 1 Consomme 1 piece Laurier 2 leaves Tomato Juice 190g (6.5 oz) Demiglace Sauce 500g (17.5oz) Salt and Pepper Water 100cc (0.4 cup) Kiwi 1 Onion 1 Ketchup 3 tablespoons Cooking: Place the Wagyu Trimings in the pot and pour red wine to cover whole meats. Put sliced kiwi into 1 and leave for 1 hour. Saute sliced celery and onion in the different pot and place meats (above 2, but only meats). Once meat becomes brown, put water and laurier. Simmer 4 over low heat for 1 hour. Keep skimming off foam. Add red wine (above 2, but replace kiwi) and consommé in the pot. Simmer 6 over low heat for 1.5 hour. Put tomato juice, demiglace sauce and ketchup into 7 and simmer over low heat for 40 minutes. Keep stirring. Put carrot and potato into 8 and simmer over low heat for 30 minutes.
Rice with simmered beef and onion with soy sauce flavor. This is one of the most casual and popular dishes in Japan. But, once it is cooked with Japanese Wagyu Beef…. You will see… Ingredients (for 2 people): Japanese Wagyu Striploin Slices (see product page) 300g (about 1.5 tray) Rice 600g (21oz) Onion ½ cut Shiitake mushroom (or any mushroom) 2 pieces Cooking sake 30ml (0.12 cup) Soy Sauce 45ml (0.19 cup) Cooking rice wine (Mirin) 120ml (1/2 cup) Cooking: Heat Onion with Cooking sake, Cooking rice wine in the pot until it comes to a boil. Place Shiitake mushroom in the pot. Once it becomes the color ready (very light brown), place the Wagyu slices into the pot and lightly simmer. When Wagyu slices become brownish (better if it still remains pick color), place the slices out of pan. Skim off foam from the pan and turn off the heat. Serve boiled rice with 3 and 4 in the bawl (pour simmered water too).
Super tender and juicy roast beef you ever had before…. Ingredients (for 2 people): Japanese Wagyu Top Round (see product page) 300g (about 1/5 of case) Salt and Pepper Garlic paste Thyme or Rosemary Cooking: Rub salt, pepper and garlic and some herbs like thyme or rosemary into meat. Leave it for 3 hours min. (max 1 day). This helps to keep flavors in and can keep the meat as room temperature. Place the wagyu fat into pan and sear the meat (above 2) with high heat. This helps meat juice (Umami) to remain inside of meat. Make over temperature at 250°F (120°C) and place the meat (above 3) in. Keep oven until the meat’s center temperature reaches 122°F (50°C), which usually takes about 1.5 hour. Place the meat (above 5) out of oven and roll it up with aluminum fill and leave it until the meat temperature becomes 122°F (50°C).