Red wine goulash seems to be not easy to cook, but in fact, it is only more complicated to prepare ingredients, wash, wash and cut. This time, it is simmered in half of the red wine broth, and the taste is strong and no alcohol. The child ate and ate and loved it. Bibimbap, pasta, or with mashed potatoes and baguettes are all great :)
By Chen Wenwei Education
Beef tendon heart 700g
1 onion
1 carrot
Mushrooms 150 g
6 cloves of garlic
Bacon 100 g
Unsalted cream 30 g
Red wine 270ml
Chicken stock 270ml
Tomato sauce 8 scoops
Bay leaves 3 pieces
Salt bar 5 g
White sugar 5
Black pepper 3 g
20 small tomatoes
1. Prepare all ingredients. The beef tendon heart first uses a knife to remove the thick fascia that removes the skin, and then cuts it into pieces. Then sprinkle with [black pepper, Italian spices] evenly and refrigerate and marinate for 30 minutes. Shredded onion, carrot peeled and cut with a hob.
2: Remove the marinated beef cubes, sprinkle [high gluten flour] evenly on each side, and wait for the tide to recoil. When the meat noodles appear misty, they can be sautéed in a pan. (Flour moisture time is about 5 minutes) Take a pot, first cold pan (low heat) to melt the cream, then put in the beef pieces and fry (medium heat) until fragrant.
3、. Remove the pressure cooker and add the sautéed beef nuggets, mushroom vegetables, and stew ingredients. Pour in 2 meters of water, cover the pot, and set the function.
4: Select the slow simmering mode for cooking, when the cooking is complete, open the lid, try the taste first, and then mix in the seasoning
5, this delicious red wine goulash, whether it is bibimbap, mixed noodles, or accompanied by mashed potatoes, baguette bread, is a good taste of the first-class stick
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.