Curry Beef Potato Soup

by Xianger Kitchen

4.7 (1)

Favorite

8

Difficulty

Easy

Time

30m

Serving

2

Curry is the most familiar to us locals. From snacks to large curry dishes, it is really one of the few. The most eaten is chicken curry. Everyone in the local countryside raises chicken, so one chicken curry is enough. It has become a traditional banquet dish, and this is the curry beef soup, the curry beef soup in the local cuisine, the soup will not be so thick. If you eat the beef and potatoes, you have to drink the soup. The soup is delicious and not fat. greasy.

Ingredients

700g Tendon Of Cow
250g Potato
1 tbsp Oil Curry
30ml Cooking Wine

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6g Salt

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Curry Beef Potato Soup

1. After thawing the beef tendon, soak it in clean blood and wash it off

2. Cut the beef tendon into chunks, blanch in a pan under cold water, remove and wash

3. Prepare the oil curry, peel the potatoes and cut into hob cubes, soak in water

4. Pour the blanched beef cubes in the hot pan

5. Stir fry the aroma and add the cooking wine

6. Add oil curry

7. Stir fry the curry aroma and turn off the heat

8. Pour into the electric pressure cooker and pour hot water into it. The water can completely immerse the beef. Apply the voltage for 25 minutes

9. Wait until the time is exhausted before pour the potatoes

10. Cover and press for 5 minutes

11. Then open the lid and add salt to taste, then turn off the heat and cook out

Tips:
1. Add potatoes and beef separately so that the soup will not be sticky
2. You can use other curry to taste without oil curry

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