Beef stew with potatoes
Overview
Potato goulash, to be precise, originated in Hungary and is a famous Hungarian dish. After that, it was introduced to the former Soviet Union and became the so-called communist life model of the former Soviet Union. It also entered the families of ordinary Chinese and became a home-cooked dish in China. Traditional Chinese medicine believes that beef is a nourishing and strong tonic that can strengthen the spleen and stomach, strengthen muscles and bones. Add potatoes, which are known as underground apples, to make it even more nutritious.
Tags
Ingredients
Steps
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Have materials ready.
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Add water to the pot, then add beef, ginger slices, and scallions to blanch.
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After boiling, take it out and wash it with hot water (be careful not to use cold water during the entire stewing process, as the meat will not rot easily once it is cooked).
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Add a little oil to the pot and stir-fry the potatoes.
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When the potatoes are slightly brown on the edges, add light soy sauce and a little sugar and stir-fry evenly.
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Plate the fried potatoes evenly and set aside.
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Put oil in the pan. Heat 30% of the oil, add the green onions, ginger slices, and red peppers. When fragrant, add the meat and stir-fry quickly.
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When the meat is raw, add soy sauce and rock sugar, and continue to stir-fry.
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Fry until browned and then add water, star anise, bay leaves and cinnamon.
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Turn up the heat and bring to a boil.
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Cover and simmer over low heat for 2 hours.
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During the last 20 minutes, add the potatoes.
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Simmer over low heat until the potatoes become soft, and reduce the juice over high heat. Put on a plate, add coriander, and it's ready to eat.
