Russian beef stew
By VicentaLakin
One time, when I read a little story, I saw the hero's veal stew, and I did it in the way that it was written. It was different from the Chinese stew, and it was made of butter and wine. Emma, I'm just a little excited about the first recipe, so I'm gonna have to talk. I'm not a good cook, but I'm sure it's good for the family in the winter。
Recipe Recommendations
- beef tenderloin appropriate amount
- potatoes appropriate amount
- tomato appropriate amount
- onion a
- Tricholoma a box of
- carrots a
- vodka appropriate amount
- butter appropriate amount
- salt appropriate amount
- pepper appropriate amount
- basil leaves appropriate amount
- parsley appropriate amount
- broth appropriate amount
- ginger slices 2 tablets
- olive oil appropriate amount
Steps for Russian beef stew
1
the beef wash from the supermarket, the slice, the water in the pot, the blisters, the blisters (no beef, only beef, meat, best) ps
2
put the ginger chips in the soup pan and boil the fire with two spoons of vodka and then continue with the meat. ps: if you want a better taste, you can buy a cow's tailbone at the supermarket. it's time for the soup to be replaced. the creek is lazy and it's replaced by beef soup
3
Potato slices, half large, half small, half spare, tomato water, skin cut into small pieces
4
Carrot cut-off
5
Onion cut-off
6
Spectrum spare
7
When you cook soup, make onions and mouth mushrooms with butter. Cook
8
Tomatoes cut their skins with water and cut their skins with olive oil until they're made of soup and pour it into the boiler. Beef doesn't add water but meat soup. It's full of tomato soup
9
Put smaller potatoes and carrots in the pot and pour a spoonful of vodka or something for about 30 minutes
10
Take a fork and see if the meat's boiled, and then put the big potatoes in, and then we'll get some rice, and some noodles, and then the potatoes will boil to their preferred softness, and the salt of the roaches, black pepper, and so onRussian beef stew Make Tips
Whether you can stew out the taste of a true Russian man depends entirely on whether you are willing to use butter when stir-frying the onions and chanterelles. The more butter, the richer and mellow the stew's flavor becomes. Also, the proof of the vodka—the stronger the alcohol, the more fragrant it is. Of course, it also depends on everyone's alcohol tolerance and spoon size, muah~ Also, never add salt before serving, and don't add too much; this dish isn't meant to be salty, otherwise you are destined to live a lonely life... The smaller the tomatoes are cut, the better, as it is easier to stir-fry. If you don't want to use so many tomatoes, you can use tomato sauce, but the texture is best with tomatoes stir-fried down into a sauce. This dish has a relatively high calorie count, so it is best eaten in winter; in summer, it might cause internal heat.