<h3 class="mth-header" > this issue guide: when making red wine beef, you can't directly stew it, many people don't understand, no wonder the meat has a fishy smell and sticks to the pan</h3>
When making red wine beef at home, you can't start stewing directly under the pot, but unfortunately many people don't understand, no wonder the meat has a fishy smell and sticks to the pan! The "One Pot to the End" series is here again, this time to the pot "red wine goulash"! Fry the beef strips until fragrant, add the broth and red wine and simmer slowly over low heat, and when the aroma wafts out, the weekend dinner will arrive. Then again, it seems like a pleasure to stare at this tulip-like diamond pot to kill time.
<h3 class="mth-header" > "a pot of red wine goulash"</h3>
Almost these materials are needed:
3 carrots, 2 onions, 1.2 kg beef ribs, 1 bunch of vanilla (choose a combination of cinnamon leaves, thyme, Basili, or other favorite herbs), a little cooking oil, 10g cream, 5 cloves of garlic, 3 tbsp flour, 1 canned tomato, 800ml of broth + water, 200ml of red wine
"A pot of red wine goulash" is almost like this:
<h3 class="mth-header" > Step 1</h3>
The preparation of the dish is usually very cumbersome, and it is necessary to take a lot of materials that are not available, and prepare many, many cooking props. But today we are going to make red wine goulash, although there are still many ingredients, the pre-operation is very simple. Just cut the vegetables and beef and everything else with that 24 cm tulip-shaped diamond pot.
Cut the vegetables first so you don't have to wash the cutting board and knives, saving you a little effort. The only vegetables we use are onions and carrots, both of which are to find a way to cut or pluck the skin first, and then cut it into pieces. If you like mushrooms, it is also good to add a little to the list of ingredients, and it is also good to have a cut.
Then cut the beef ribs and cut them into sizes suitable for one bite. Because this part of the fat is relatively rich, it is suitable for long-term stewing. If you prefer other parts, it doesn't matter, this is your own dish. So you're ready!
<h3 class="mth-header" > Step 2</h3>
This dish is a Western-style home-cooked dish, so we also use the Western-style method to treat the meat, that is, to fry the surface. If it's a Chinese practice, we'll burn it. But the effect is the same, avoiding too many bloody impurities when simmering for a long time.
That's when you start taking out that red tulip diamond pot! Such a large portion, this pot of eight to ten people to eat no problem. Fortunately, we made red wine goulash, make more frozen, and defrost and heat it when you want to eat it.
Heat the pan and put a little cooking oil into the pan to drain the grease of the beef ribs themselves. Then come over, put in the cut beef ribs in batches, fry each side and then change to the next batch. Don't rush to put all the beef down to fry, too much is like steaming, so there is less aroma. After frying the beef in batches, set aside and let it sit, we prepare to process the vegetable soup base.
<h3 class="mth-header" > Step 3</h3>
Onions are a wonderful vegetable that is choked when eaten directly, but it will become sweet after frying. Here we need the onion to play its sweet and fresh characteristics, and after frying the beef, we will directly put the onion down and fry it. Stir-fry slowly until it becomes a little transparent, at which point the onion taste becomes fresh and sweet. Forgot to say that when sautéing onions, you can add a small piece of cream to it, and the taste will be more fragrant.
When the onion is almost sautéed, put down a handful of garlic. Five petals and ten petals are okay, if you like to eat, put more, don't like less. Come over and pour the whole canned tomatoes in to make the soup a little darker.
Finally, add three tablespoons of flour and mix well to give the final red wine goulash a bit thicker. Of course, if you like a clear red wine goulash, you don't have to add flour.
<h3 class="mth-header" > Step 4. Simmer beef, broth and red wine</h3>
The hard work is almost over, and after the soup base is made, pour all the fried beef into it and mix well. Pour the whole can of broth, add water to the insufficient part, and this pot of broth with water requires about 800ml of amount.
Come back and pour today's accent red wine, which is about 200ml or a third of the bottle. The red wine will have a little sour taste after a long time, see how acceptable it is, and then consider whether to add more red wine.
Bring on high heat, bring to a boil and add a bunch of vanilla, cover with a lid and turn to low heat, allowing it to simmer slowly for an hour.
<h3 class="mth-header" > Step 5</h3>
After simmering for an hour, add the chopped carrots, cover and simmer for another hour.
After two full hours on the stove, you can serve the plate and eat it! Although "red wine goulash" has red wine, it has been cooked for so long that the alcohol ingredients have long been gone, even if children come to eat it.
In order to trick the children into eating, we specially found a cat-shaped rice ball model. Just put the rice inside and press it. Then use the modeling tool attached to it to cut the seaweed, paste it on the corresponding seat, and the cats with various expressions will be ready to slip
What about the remaining red wine? No one should ask this question! It's an adult's drink!
Finally, let's review the key steps of "red wine goulash":
1. Peel and cut the carrots and onions into pieces, and cut the beef ribs into bites and set aside.
2. Heat the pan, put a little oil into the pan, fry the surface of the beef ribs in batches and set aside.
3. Pour the onion into the same pot and sauté with a small piece of cream until transparent. Then add five cloves of garlic, a whole canned tomato, and add three tablespoons of flour and stir-fry well.
4. Add the fried beef, add the broth and water, and pour in 200ml of red wine. Bring to a boil over high heat, add the bunches of herbs, cover and reduce heat to simmer for an hour.
5. Add the chopped carrots, cover and simmer for another hour over low heat.