Curry sirloin(ka li niu nan )

Curry sirloin

Introduction:

"Curry beef brisket is full-bodied, fragrant, non greasy, suitable for rice dressing and pasta. Today's material is for two, mixed rice

Production steps:

Step 1: cut the beef brisket into pieces, blanch and boil for a while, rinse off the dirty powder, wash and control the water for standby.

Step 2: ingredients, coconut milk can be replaced by milk, but milk does not have the refreshing coconut flavor of coconut milk.

Step 3: Chop half onion and eight garlic seeds.

Step 4: cut potatoes into pieces, wash and keep water in reserve, two smaller potatoes.

Step 5: a little olive oil (or other oil, as long as it's not lard), a small amount of spicy onion and garlic seeds, and two teaspoons of curry powder.

Step 6: add beef brisket and 1 / 3 potatoes, stir fry for a while until all colored.

Step 7: add coconut milk and a little water, submerge the ingredients, stew until the beef is soft and rotten, add the remaining potatoes and salt. Continue to simmer until the potatoes are soft.

The eighth step: potatoes do not simmer for too long, too long, all paste, love soft, stew soft, finally transferred to a little soup, can be out of the pot.

Step 9: the beef brisket doesn't need to be stewed too long, it will lose the fragrance of coconut milk. If you like very soft and rotten beef, stew it with water for a while, and then put coconut milk when it is slightly rotten.

Materials required:

Beef Brisket: 250g

Potatoes: two

Onion: right amount

Garlic: right amount

Coconut milk: right amount

Salt: right amount

Curry powder: right amount

Soup essence: proper amount

Note: I put the potatoes in two times because I like potato battered rice. If you don't like it, put it in the second time. Curry I use weihaomei curry powder, the color is yellow, try curry next time.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Niu Nan