Creamy ‘Nikujaga’ (Beef & Potato)

Name: Creamy ‘Nikujaga’ (Beef & Potato)
Total time: 1200 s
Yield: 2 Servings
Cuisine: British
Ingredients: 2 Potatoes *about 400g; 1 Onion *thickly sliced; 1 clove Garlic *chopped; Water; 1 Beef Stock Cube; 1 Bay Leaf; 200 g Thinly Sliced Beef *cut into large bite-size; 1/2 tablespoon Whole Grain Mustard; 1/4 cup (OR more) Thickened Cream OR Sour Cream; Salt & Black Pepper; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Nikujaga’ is a Japanese dish of ‘Niku’ (Meat) and ‘Jaga’ (Potato). They are commonly cooked with Ginger in sweet soy sauce flavoured Dashi stock. But, today I cooked them with Garlic in Beef stock, seasoned it with Salt and Pepper, and I added Cream and Whole Grain Mustard. I enjoyed it as it is just like a stew, but you can enjoy it with Rice.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes

2 Servings

2Potatoes *about 400g
1Onion *thickly sliced
1 cloveGarlic *chopped
Water
1Beef Stock Cube
1Bay Leaf
200 gThinly Sliced Beef *cut into large bite-size
1/2 tablespoonWhole Grain Mustard
1/4 cup(OR more) Thickened Cream OR Sour Cream
Salt & Black Pepper
Finely chopped Parsley

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Steps

20 minutes

1

Peel Potatoes and cut into 4 to 5cm pieces, and cut Onion thickly into 1-2cm strips.

Nikujaga
2

Place Potato, Onion and Garlic in a saucepan, and add Water just enough to cover. You would need 400 to 500ml. Add Beef Stock Cube and Bay Leaf, and bring to the boil over high heat.
3

When it starts boiling, spread Beef on top, then cover with a lid, and cook until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.
4

Remove the lid, and cook until the sauce is reduced to your preference. Add Cream and Whole Grain Mustard, and gently mix to combine. Season with Salt & Black Pepper as required.
5

Sprinkle with some finely chopped Parsley and extra Black Pepper, and serve.