Beef and Potato Stew or Nikujaga

IJsselstein, Thursday, 12 August 2004 (updated: Wednesday, 5 October 2005)

Ingredients

1 lb Russet Potatoes, peeled and cut into 4 to 5 pieces

1/3 lb. Beef, thinly sliced

2/3 lb. yellow onions, sliced (about 1/3 inch wide)

1 tbps. Vegetable Oil

400 cc or 1-1/2 cups of Water

3 tbps. or more Soy sauce to taste

3 tbps. or more Brown sugar to taste

2 tbps. Sake or White wine

Preparation

Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato.
Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine.
Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Enjoy!

Thanks to Yeye Sagusay for sharing this recipe.

Rodelyn

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