Stewed beef brisket with mushroom and potato flour
By HoseaKuvalis
I had eaten a kind of vermicelli called potato flour when I was eating out before. It was wide, soft and very delicious. Yesterday, I saw some selling this vermicelli in the vegetable market, so I bought some and stewed it with brisket mushrooms. It's delicious!
Recipe Recommendations
- beef brisket 500g
- Tricholoma 200g
- edible oil appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- ginger a little
- salt a little
- pepper a little
- chicken essence a little
- soy sauce appropriate amount
- mature vinegar a little
- cooking wine a little
Steps for Stewed beef brisket with mushroom and potato flour
1
Stir the beef brisket in hot oil pan until fragrant.
2
Add cooking wine.
3
Cook soy sauce.
4
Cook a little vinegar and stir fry well.
5
Switch to an electric pressure cooker, add dried peppers, pepper, and ginger, add water to cover the sirloin, and press for an hour.
6
Stir the mushrooms in a frying pan.
7
Add a little bean paste and continue to stir fry the mushrooms.
8
Add water over the mushroom and bring it to a boil.
9
Add the potato flour soaked in boiling water and mushrooms and cook together.
10
Mix the pressed beef brisket and soup with mushroom potato flour in the pressure cooker and simmer in a pot over medium heat. Season with salt, pepper, and chicken essence.
11
Combine all flavors together, and the beef, mushrooms, and potato flour are soft and tender, ready to serve.