Belgian stewed beef(bi li shi hui niu rou )

Belgian stewed beef:

Raw materials for Belgian stewed beef:

1750g beef, 1250g boiled potato, 300g scallion, 250g sour cucumber, 200g oil, 20g salt, a little pepper, 200g bottled eggplant sauce, 125g lard, 100g flour, 150g tomato sauce, 50g carrot, 50g celery, 25g sugar, 2 fragrant leaves, 25g garlic, 2G pepper, 750g soup.

The processing steps of Belgian stewed beef are as follows:

1. Put carrot slice, onion slice (50g), celery segment and garlic powder into the pot, stir fry with butter to make the flavor, add flour and stir fry until the oil turns yellow, add tomato sauce and stir until the oil turns red, then put the soup to mix well, boil slightly, add salt and sugar to adjust the taste, and then filter out to make red sauce, set aside.

2. Cut the beef into small pieces, sprinkle salt and pepper, fry and color with hot oil, pour into the red sauce, and simmer together on a gentle fire. When the meat is eight mature, add the fried shredded onion, tomato sauce, peeled and seedless sliced sour cucumber and simmer until cooked. Serve with boiled potatoes.

Characteristics of Belgian stewed beef:

The color is ruddy and the tulip is palatable.

Belgian stewed beef

This dish tastes delicious and delicious. Beef can also be changed into mutton; beef should not be cut too thin to chew.

raw material

1750g beef, 1250g boiled potato, 300g scallion, 250g sour cucumber, 200g oil, 20g salt, a little pepper, 200g bottled eggplant sauce, 125g lard, 100g flour, 150g tomato sauce, 50g carrot, 50g celery, 25g sugar, 2 fragrant leaves, 25g garlic, 2G pepper, 750g soup.

practice

1. Put carrot slice, onion slice (50g), celery segment and garlic powder into the pot, stir fry with butter to make the flavor, add flour and stir fry until the oil turns yellow, add tomato sauce and stir until the oil turns red, then put the soup to mix well, boil slightly, add salt and sugar to adjust the taste, and then filter out to make red sauce, set aside.

2. Cut the beef into small pieces, sprinkle salt and pepper, fry and color with hot oil, pour into the red sauce, and simmer together on a gentle fire. When the meat is eight mature, add the fried shredded onion, tomato sauce, peeled and seedless sliced sour cucumber and simmer until cooked. Serve with boiled potatoes. characteristic

The color is ruddy and the tulip is palatable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bi Li Shi Hui Niu Rou