Beef (thinly sliced / trimmings) 120 g (4-1/4 oz.)
Onion 1 bulb
Canned mushrooms (net weight) 100 g (3-1/2 oz.)
Garlic (minced) 1/2 clove
Butter 1-1/2 Tbsp
Sugar 1/4 Tbsp
Salt a pinch
Black pepper a dash
Flour 1 Tbsp
Green peas (frozen) 2 tsp
Bouillon (cube) 1/2 cube
Boiling water 3/4 cup
Del Monte whole peeled tomatoes (canned) / Dice Tomatoes 1 cup
Red wine 1 Tbsp
Soy Sauce 1 Tbsp
Bay leaf (small) 1 leaf
Cut the onion in half lengthwise, and slice into 7 mm (1/4 in.) wide strips.
Cut the mushrooms in half lengthwise.
Heat the butter in a pot, and saute the garlic and (1) until fragrant.
When the onion becomes tender, add the beef and cook until the color changes.
Add (2) and season with sugar, salt and black pepper.
Sprinkle the flour throughout the pot, then cook for 1-2 minutes over medium heat until completely dissolved.
Add (A) and (B), mix well, then bring the pot to a boil over high heat.
Lower the flame, and allow it to simmer for 12-15 minutes while stirring from time to time.
Run the green peas through the boiling water and sprinkle on top. Serve with rice if you wish.