Tomato gravy

By VicentaLakin

Tomato gravy
Tomatoes and calves are a classic combination, and once before, there was a post about the ketchup, which was slightly modified and tasted as good. Tomato stew, the soup for this dish is delicious. We love it。

Recipe Recommendations

  • beef brisket appropriate amount
  • onion one
  • big tomato of 2
  • potatoes appropriate amount
  • Jiang appropriate amount
  • rock sugar appropriate amount
  • ketchup appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Tomato gravy

  • Make Tomato gravy step 0
    1
    Tomatoes go to the skin cut。
  • Make Tomato gravy step 1
    2
    Onions cut to the ground, ready the ginger。
  • Make Tomato gravy step 2
    3
    The oxen is purified into small pieces, scalded with boiling water and made up of spares。
  • Make Tomato gravy step 3
    4
    A small amount of oil is added to the pot, and the fatter place of the cow is put in the pot。
  • Make Tomato gravy step 4
    5
    When the extra fat is gone, the remaining calf is poured into the ground, and the fire is just a little。
  • Make Tomato gravy step 5
    6
    Add some more oil, start with the ginger chips, ice cream, then the onions, then the onions, the tomatoes, and then the tomatoes。
  • Make Tomato gravy step 6
    7
    Pour the calf in, then ketchup。
  • Make Tomato gravy step 7
    8
    Keep going, put in a proper amount of raw and gin。
  • Make Tomato gravy step 8
    9
    Pour in the water and slow the fire for an hour。
  • Make Tomato gravy step 9
    10
    Put the potatoes in, put the proper amount of salt, and we can cook for half an hour。

    • Tomato gravy Make Tips

    Ingredients: Beef brisket Side dishes: 1 onion, 2 large tomatoes, potatoes Seasonings: Ginger, rock sugar, ketchup, cooking wine, light soy sauce, salt 1. Finally, turn up the heat to high and reduce the sauce slightly. You don't need to reduce it too much, just until it feels a little thick. Mix the sauce, meat, and rice thoroughly and it is ready to eat. 2. When I made this dish in the past, I liked to stew the meat entirely using tomato juice. The taste was indeed very good, but stewing it this way resulted in too little sauce for mixing with rice. Since we feel that the soul of this dish is mixing the rice with the sauce, I started adding water to stew it later on, and the taste is also wonderful.

    Recipe Categories

    Recipe recommendation