Potato goulash I guess most people do it, but my recipe is a little different, I prefer to call it beer brisket.
The key words of potato goulash: delicious, nutritious, tube full, warm, to one against three.
What does that mean? It is to make this pot can top three dishes, do more, can last for three days.
There is meat and potatoes and carrots in a pot, and there is no need to prepare other dishes when you eat today and bread tomorrow. If you will do it, it is about the same as if you can support yourself.
If you're going to do it in front of the screen, promise me, would you eat it tonight? If you can't do it, hurry up and learn, what else do you want?
I like to use beer when stewing meat. Beer after a long stew doesn't actually have a wine taste, but the enzymes in beer can break down proteins and make the meat softer.
The wheat aroma penetrates and the beef brisket is crispy and soft. Potatoes are so stewed that no one can refuse to taste it. Drink two mouthfuls of hot soup and then eat potatoes, and finally eat beef with rice in one bite, today's meal is perfect.
The colder the day, the better the warm pot,
You all have to have a delicious winter.
Beer version of potato goulash
1: Cut 500g of beef brisket into small pieces of about 2-3cm and blanch water for later.
2: Heat the oil in a hot pan, fry the cut beef brisket over low heat until the surface is slightly browned, then pour into the saucepan and set aside.
3: Turn to medium heat and continue to pour in the onion grains (half a piece) and garlic slices (the amount of four cloves of garlic) to fry until fragrant, add 2 tablespoons of tomato paste (the kind in tin cans), cook for about 1-2 minutes, then pour into the saucepan.
*Note: Tomato paste tastes more intense than ketchup, and can be replaced with 3 tablespoons of ketchup without ketchup.
4: Pour in 500ml of beer and 350ml of water.
5: Continue to cook for 2 minutes after high heat to let the alcohol evaporate slightly, add 2 fragrant leaves, 1/2 spoonful of spicy soy sauce, appropriate amount of black pepper and salt to taste, cover and reduce the heat for about 1 hour or more until the beef is soft and rotten, skim off the grease and foam in the pot, pour in the appropriate amount of potato pieces and carrot pieces and simmer for half an hour until it is soft and rotten.
Garnish with parsley and finish!
The sauce is drizzled into the rice
Take a beef brisket pot with one against three
Best for cute and invincible people to eat
Is that you?