Yak Stew with Curry Potatoes
1.
Carrots don't need to be peeled, just hob them into pieces, peel the potatoes, cut into larger pieces, and wash the beef after draining! Because this piece of beef was watered last time, it can be dice directly!
2.
Add the oil, ginger, wait for the smoke to add the beef, stir fry immediately, and then add an appropriate amount of white wine, white vinegar, and curry paste, mainly to remove fishy and flavor. You can add water if you see that the meat is getting smaller. It's best to add more at a time.
3.
The curry paste I bought this time is imported and it tastes good. Compared with the curry powder of the small package, it is not of the same level, haha
4.
Take the time, cut the beans into small cubes, mainly because there are no colored peppers at home, and the shortcomings in color, so I made up for it. The soup also has a more flavor, which is very good.
5.
After the beef has been boiled for about an hour and a half, add potatoes and carrots and continue to simmer slowly
6.
When the potatoes are almost rotten, add the diced beans and simmer for another 10 minutes
7.
Taste the taste, add salt, sugar, chicken essence, thicken it, and cook!
8.
The finished product is beautiful in color and scented
Tips:
1. Be sure to add enough water, because the quality of the beef you choose is different, and the heat is different, so you must add enough water, the soup can be topped with rice, great!
2. For this dish, the most important curry sauce must be selected, which is the key factor that determines the dish;
3. The color should be uniform, yellow, red, and green, and you will have appetite when you look at it (color peppers can be used);
4. Slowly simmer in a low heat to highlight the mellow meat taste, but the pressure cooker is much worse.
