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1
Slice the onion thinly.
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2
Cut the beef into easy to eat pieces and season with salt and pepper.
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3
Coat with 1 tablespoon of flour.
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4
Dissolve the stock cube in boiling water to make the soup stock.
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5
Put the garlic and butter in a pan and start sauteing.
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6
When it's fragrant, add the beef, onion, and 2 tablespoons of flour, and continue sauteing over medium heat.
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7
When the onions are soft, pour the soup from step 2, little by little.
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8
Add the ketchup and Japanese Worcestershire-style sauce.
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9
Set the heat to low, and simmer for about 10 minutes stirring occasionally.
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10
Finally, add the cream (or milk) and vinegar, and simmer for an additional 3 minutes or so.
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11
Serve with buttered rice or pasta.
