Unmissable Super Taste-private Tomato Beef Stew
1.
I changed the sirloin or sirloin to a medium-sized piece. I originally wanted to use the sirloin but I bought the steak when it was sold out. I removed the butter and sac skin, leaving the fat, and I also removed some of the fat.
2.
Put it in a basin and rinse off the dirt and blood on the surface with cold water. Wash several times.
3.
Put the scallions and ginger slices in the pot, boil the beef under cold water. Don't be stingy with the scallions and ginger, here is to remove the fishy, and you can put some cooking wine.
4.
After boiling, skim the froth, keep it on medium-high heat and cook for ten minutes. If there is less meat, shorten it slightly.
5.
Remove the beef to control the moisture and set aside. Pick out the green onions and ginger, and leave the broth of the boiled meat. Strain the soup three times with a fine mesh colander.
6.
Cross the top of the tomato's head, boil a pot of boiling water and put the tomatoes down, continue to boil for 30 seconds, turn off the heat and let the tomatoes soak in hot water for two or three minutes.
7.
Wash the vegetables, cut the carrots and potatoes into cubes (I forgot to shoot the potatoes), dice the onions (no need to chop them), remove the tomatoes from the hot water, peel them, remove the stalks, and cut into small pieces.
8.
Pour oil in the pan and put the cut potato pieces in the oil until the edges of the potatoes are transparent and the skin has a clear layer of fried crisp (this is to keep it as it is when it is stewed for a while) and set it aside. stand-by
9.
Leave the bottom oil in the pan, a little more. Add the peeled diced tomatoes and stir fry to get the red oil
10.
Put in a tablespoon of tomato paste, I use canned tomato paste, like a large bucket. The spoon I use is a large round spoon.
11.
Stir well and pour in a bowl of red wine.
12.
Add diced onion
13.
Stir-fry until the onion is broken and add the boiled beef cubes and stir fry until the sauce is evenly wrapped on each beef cube.
14.
Add the broth that has been strained just now, without any ingredients.
15.
Add a little soy sauce or soy sauce
16.
Add appropriate amount of sugar and salt. Add a little pepper, I added white pepper, or black pepper, I don’t have black pepper on hand, so I used white pepper, white pepper is Chinese style, some black pepper and some Western style (sugar and salt are recommended You add it and taste the taste of the soup)
17.
Bring to a low heat, cover and simmer for 50 minutes.
18.
Look through it halfway and add the carrots when they have been simmered for nearly fifty minutes. Be sure to add the carrots first. First, the carrots are not well cooked. Second, the potatoes will gelatinize the starch and accelerate the juice collection, which will cause the vegetables to not be cooked or paste. .
19.
Add the carrots for ten minutes and then add the oiled potatoes. If the soup is almost dry, add some beef broth. When the beef broth is used up, add some boiling water. When adding the soup, add some red wine, salt, sugar, and tomato sauce. .
20.
Turn off the heat until the potatoes are fully cooked and the soup is very thick. After adding the vegetables, stir fry evenly and taste the taste, you can make appropriate adjustments. After adding the potatoes, keep looking at it to avoid muddy pot. I personally recommend the soup. Don't collect the juice too dry, you can put the juice on every piece of ingredient you receive, and it is better to have a thick juice when it is put into the utensil~ It is a must for bibimbap~~
21.
Finished picture~
Tips:
1. When cooking the meat in a pot under cold water, don't be stingy with green onion and ginger. Remember to skim the foam. When adding the soup, you must add the boiled meat soup to make the beef flavor rich. The broth must be filtered before use.
2. The potatoes should be pasted until they have a layer of pastry on the surface, and they will mature in three or four times.
3.Don't omit red wine, it tastes much better than cooking wine.
4. The base note of this dish is not salty and fresh, so the amount of salt should be controlled to just neutralize the sourness of the tomato and the sweetness of the white sugar, so that the finished product will be an inconspicuous sweet and sour but it is indeed sweet and sour.
5. Tomatoes must be peeled, and the onions will disappear when the final product is finished. So this dish is suitable for children who do not eat onions.
6. I simmered for almost 80 minutes.
