Curry Beef
1.
Frozen beef shank meat from the supermarket is naturally thawed
2.
Cut the beef into small pieces
3.
Put water that can drench the beef in the pot, add the beef, add the appropriate amount of ginger slices and green onions (you can just put ginger slices if there is no onion at home), boil it to remove the blood
4.
After the water is boiled, there will be a lot of bubbles, take it out and pour it out and cook for 2-3 minutes
5.
Take out the cooked beef cubes, rinse twice with cold water, and discard the ginger slices
6.
Cut the butter into cubes. If there is no butter, use ordinary salad oil, but the beef roast with butter will be more fragrant.
7.
Half an onion and a potato, cut them well (the potatoes can be cut into larger pieces, otherwise they will become slag after cooking for a long time)
You can also add green and red peppers and carrots, depending on personal preference
8.
After the pan is hot, add butter, wait for the butter to melt, add onions and stir fry for a few minutes
9.
Add the blanched beef and continue to stir fry for a few minutes
10.
Add potatoes and stir fry together, and put in the right amount of salt to make the flavor extremely fresh and flavorful
11.
Stir-fry for about 5 minutes, put in an appropriate amount, and it will be enough to submerge the ingredients (it must be hot water, otherwise it will dilute the color and taste of the food)
12.
Boil until the water boils and turn off the heat for about 3 minutes, add half of the curry (you can buy it in supermarkets). If you like the thick curry taste, you can add more curry, but don’t add salt in the front. Personal preference is to have a bit of soup.
13.
When the curry has melted, turn on the heat and then continue to simmer for 30-40 minutes. It will be out of the pot (If you have a pressure cooker at home, you can also choose to use a pressure cooker to simmer, the beef will be softer).
The curry beef with white rice is so delicious, I can’t help but eat a bowl of rice~
Tips:
1. The matching of ingredients is adjusted according to personal preference
2. If you like chewy beef, it should be cooked in a shorter time, and if it is soft and rotten, it can be cooked for a longer time.
