Stewed beef
If anyone says that this dish is not delicious, I am anxious. If anyone doesn't try this dish, it will be so sad. It wasn't my idea. It was taught by a retired chef. Originally, I had selfish interests and wanted to keep it secret as a private kitchen or something. However, when I saw the sisters selflessly dedicate their best food to the gourmet edition, even Chen Ma put the family recipe for the barbecue on it, I am ashamed. I burst into tears, and let it go. Happiness alone is not as good as happiness among all, haha.
Recipe Recommendations
- sweet and sour
- braised
- several hours
- simple
Steps for Stewed beef
1
A bucket of ketchup in tin cans. The sauce is not good. Slice onions and chop potatoes and carrots into pieces.
2
Put the potatoes and carrots in a small pot and boil the water for five minutes, set aside.
3
Beef, I don't need to talk about it. It's the beef that I cooked on low heat for an hour and a half and put under high pressure for half an hour. The soup is still the beef soup. I fished out the beef and cut it into slices. It was too crisp and rotten. The knife opened everything.
4
Put oil in the pan, and when it is 50% hot, add ketchup and onions.
5
Stir-fry it over high heat to create a fragrance. The ketchup in this can is absolutely different from that sauce. The color with a strong tomato flavor is also red and beautiful.
6
Then add the cooked beef soup and add a few spoonfuls.
7
Add appropriate amount of salt, sugar, soy sauce (less), and chicken essence.
8
Roll for a while, then add the spare potatoes and carrots, roll until the scalding sauce is slightly less, add some water and starch and serve out of the pan.
9
The fragrant, crispy, soft and rotten red beef stew is ready. My husband and son keep saying that it is delicious.