Hungarian beef

By VicentaLakin

Hungarian beef
THE SWEETNESS OF VEGETABLES MAKES THE FATS OF LUMINOUS BEEF FRESH, AND THE SIMPLE AND CRUDE COOKING TECHNIQUES ARE ROOTED IN THE TRADITIONAL FOOD OF THE HUNGARIAN NOMADIC PEOPLES. PHOTO BY: TAIWAN TASTY MAGAZINE BOILER BY: LU'S INNER COURAGE

Recipe Recommendations

  • beef
  • flour 2 tablespoons
  • diced onion 1
  • garlic powder 5-merous
  • red bell pepper 1
  • Canned tomato puree
  • Cut tomatoes into slices 1
  • beef stock
  • bay leaf 2 tablets
  • Sweet red pepper powder 1 tablespoon
  • olive oil 3 tablespoons
  • salt appropriate amount
  • pepper appropriate amount

Steps for Hungarian beef

  • 1
    The veal is salted and peppered, then powdered and pacified。
  • 2
    Pick up pots and pour them into olive oil, hot pots, put them in beef grafts and make them up to the surface。
  • 3
    In practice, onions are placed in the first pot, garlic iscracked, sweet pepper is added, sweet pepper is made up, canteens of tomato mackerel, tomatoes are made out, roasted in beef soup, put on the guacamole leaf, and covered with double pans, so that the fire boils to boiling. Add one more beef piece。
  • 4
    The whole pot goes into the electric cooker, the outside pot pours four cups of water and boils for 40 minutes. One hour, make sure the beef is soft enough。

    • Hungarian beef Make Tips

    It is rare to have a pottery pot that is designed to be able to put in an electric cooker, which can be used to save energy and ease fire while cooking. Veal beef is recommended for long-lasting cooking, e.g. cattle shoulder, oxen, oxen or ribs。

    Recipe Categories

    Recipe recommendation