ハヤシライス（赤ワインのハヤシライス）｜George ジョージさんのレシピ書き起こし

Remove the core from the onion and cut into wedges.
Wipe the mushrooms clean and cut them into 3-4 pieces.
Garlic is finely chopped.
Cut the beef shoulder loin into bite-sized pieces.
Sprinkle salt (not listed) on the beef shoulder loin to season it.

Heat olive oil in a frying pan and fry the beef shoulder loin over high heat.
When one side is browned, transfer the beef shoulder loin to a baking tray.

Put the onions in a frying pan, sprinkle with salt (not listed), and fry over low heat.
When the outside of the onion becomes transparent, add the garlic and olive oil and sauté.
When the garlic smells, add the mushrooms, sprinkle with salt (not listed) and stir-fry.
When the water evaporates, add the flour and butter and stir-fry.
Add red wine and simmer until thickened.
Add 2 back in and mix everything together.
Move the roux to the corner of the frying pan, add (A) to the empty space and bring to a boil.
Mix everything together and bring to a boil.
Add consommé and milk and simmer, then add honey to adjust the taste.
Finish by sprinkling with black pepper.