Stewed beef brisket with tomato
By KeiraCrona
I have loved eating tomatoes since I was a child, and I ate everything whether fried or stewed. It goes well with beef. The cooked soup is very sweet. Today, we have a slightly Western-style soup-stewed beef brisket with tomato
Recipe Recommendations
- beef brisket 500 grams
- tomato 4个约400 grams
- Tricholoma 150 grams
- onion half an
- onion 2 trees
- Jiang 5 pieces
Steps for Stewed beef brisket with tomato
1
Peel the tomatoes and cut them into dices, open the mushrooms in four, and cut the onions into shreds.
2
Cut the sirloin into pieces, add salt, soy sauce, pepper, corn flour, and cooking wine, mix well, marinate for 30 minutes.
3
After the oil is heated, add ginger and onions in and saute until fragrant. After the onions are soft, put half of the tomatoes in the pan, add salt and sugar, stir-fry into a tomato paste, add the sirloin and simmer, simmer until color changes, add hot water to 4-6 bowls of ground beef, pour into a casserole over high heat and bring to a boil for 20 minutes, then turn to low heat and simmer for 1.5 to 2 hours.
4
Add mushrooms to the stew after the soup has boiled for about 1.5 hours. After boiling again, pour the remaining diced tomatoes into the stew. When the beef brisket is simmered until soft and tender, put the spring onions into the casserole before turning off the heat, close the cover and turn off the heat.