Miso and Shiso Gifu Hida Beef and Mushroom Stroganoff

Method

1. Stir white miso paste into the sauce during the last 2 minutes of cooking, then top with chopped shiso leaves before serving.
2. In a pan, melt butter, add onion and sauté until translucent.
3. Add beef and cook until browned. Sprinkle with flour and stir.
4. Pour in beef broth, bring to a simmer, then add mushrooms and soy sauce.
5. Stir in cream and paprika, cook 5 minutes, then serve over cooked egg noodles.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.