Stewed beef with Caragana red wine(ning xiang hong jiu hui niu rou )

Stewed beef with Caragana red wine

Introduction:

"The unique sour and sweet taste of steak, astringent red wine and sour lemon make it a mellow, fresh and delicious feeling."

Production steps:

Step 1: 1. Wash the beef and cut into large pieces. Add a little cooking wine, black pepper, sugar and soy sauce into the box. Refrigerate for more than 1 hour to marinate and taste.

Step 2: 2. Onion ring, garlic slice, lemon squeeze out a small amount of juice. (the amount of lemon juice depends on your taste and the sweetness of red wine)

Step 3: 3. Heat a pan and add olive oil or salad oil. Cut the onion into rings and pan fry until yellowish. Set aside.

Step 4: 4. Take out the steak, pan fry until discolored, add red wine, spices, a little black pepper, lemon juice. If the sweetness of red wine is small, add appropriate amount of sugar. Turn the heat down and simmer for one hour until it tastes good

Step 5: 5. Collect the juice on a large fire, put it on a plate, mix a little water starch, thicken the soup, pour it on the beef, slice the lemon and decorate it. Then you can eat it.

Materials required:

Filet mignon: for one

Onion: half

Lemon: half

Minced spices: a little

Red wine: 300ml

Black pepper: a little

Olive oil: a little

Sugar: how much

Note: 1. Red wine is one of the most widely used ingredients in French cuisine. The original recipe uses French burgundy red wine, which is flavored with minced incense and stewed with chicken soup. 2. Because a small amount of soy sauce is put in the process of pickling, there is no salt in the whole process of production. If the salinity is not enough, you can put a little in the beef stew until it is soft and rotten. 3. The longer the curing time, the better.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ning Xiang Hong Jiu Hui Niu Rou