Potato stew
By VicentaLakin
A delicious classic stew. It's cold to eat beef. Butter is rich in the bottom. It's a little different from our traditional cuisine sauce. Cows and potatoes are good nutrition. You want a cow's tumbler, put some dry twigs。
Recipe Recommendations
- beef brisket a pound and a half
- potatoes of 2
- onion ginger garlic appropriate amount
- Dried hawthorn slices 5 pieces
- octagonal second
- butter second block
- spaghetti sauce a spoonful
- cooking wine a little
- ketchup a spoonful
- soy sauce a spoonful
- salt a little
- pepper a little
- Essence of Chicken beverage a spoonful
- chicken essence a little
- sour and salty
- stewed
- an hour
- simple
Steps for Potato stew
1
Fresh cattle wash their blood and turn them into blades。
2
Fill it up, drink it up, spare it。
3
It's fine。
4
In the pot, a little butter cremation opens up and smells like garlic。
5
Put it in the calf, fire it up quickly and make extra oil out of it。
6
At this level。
7
Put it in the casserole。
8
Put it in the mackerel, pasta sauce。
9
Put in concentrated chicken juice。
10
Put in ketchup. White pepper powder。
11
Add a proper amount of fresh water, boil the fire, turn the fire slow and stew for an hour. Put the potatoes in half an hour early. Put in sauce and salt。
12
Put the juice in the fire. Put the chicken onions。Potato stew Make Tips
This dish doesn't need chili sauce. Mainly with pasta and ketchup. It's the best way to get beef more fast and soft, a little dry。