Russian tomato potato stew
By VicentaLakin
I've changed a little bit to add butter and milk, which is more exotic。
Recipe Recommendations
- beef brisket 500 grams
- potatoes one
- onion 1/4 of
- tomato one
- Cooking ketchup 2 bags
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- butter 20 grams
- milk 100 ml
- Black pepper coarse grains a little
- sour and salty
- stewed
- several hours
- ordinary
Steps for Russian tomato potato stew
1
Cow cutter
2
Cooking pots with water, cold water with wine and oxen, so that we can find a spare
3
Onions cut, tomatoes cut
4
Scraped tomatoes to break the infusion machine
5
Add about 20 grams of butter to the boiler
6
It smells like onions
7
Joined in the good tomato juice
8
When tomato juice comes out with a red soup and two small bags of ketchup
9
I'm going to go down to the top of the top
10
Add to the water without a cow's calf, go down to the cinnamon skin, the fragrance leaves, and boil the fire for an hour
11
In an hour, the bulls can fit in with chopsticks, which means they're basically soft
12
Twenty minutes later, the potatoes are soft and the soup is thick
13
It's about 100 milligrams of milk
14
When you're out of the pot, throw some black peppers, onions and onions
15
The thick tomatoes and the milk, the softness of the potatoes and the softness of the calf, are so tempting。