Beef Goulash with Tomato and Potato
by jg7718
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash and cut tomatoes, potatoes, green onions, ginger, garlic, coriander and other ingredients separately.
2. Wash the beef, put the cooking wine and ginger in the pot to remove the water, take out the beef for 20 minutes after the water comes, and wash it with warm water.
3. Cut the dewatered beef into pieces and store them for later use.
4. Pour the tomatoes into the pot, fry the sand over a low heat, and set it out of the pot.
5. Pour edible oil into the iron pan, add rock sugar and stir-fry over low heat to make the city a reddish-brown sugar color.
6. Pour the beef and stir fry to make the beef evenly colored.
7. After the beef changes color, add green onion, ginger, garlic and spices, and continue to stir fry.
8. After the seasoning is fragrant, pour in the potatoes and continue to stir fry.
9. When the surface of the potatoes in the pan has been fried to a slightly yellowish, wrinkled skin, then mix the tomatoes.
10. After the flavors of tomato, beef and potatoes are fully integrated, add some soy sauce, salt, chicken essence, cooking wine and other seasonings, and then add a proper amount of water to completely cover the ingredients.
11. Finally, it is poured into a pressure cooker and pressed. After SAIC, press it on high heat for 15 minutes, then switch to medium and small heat and press for 40 minutes.
12. Put the cooked beef goulash with tomatoes and potatoes on a plate, sprinkle with coriander and serve
Tips:1. The sugar color must be fried with a low fire. After the sugar color is fried, the beef must be reduced to the minimum when putting the beef into the pan to prevent the pan from flying and scalding. If necessary, use the pan cover to resist it. 2. When sautéing tomatoes, sauté them slowly with low heat
