The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

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The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season


Beef stewed with tomatoes is a local specialty of Harbin, which looks like Russian red vegetable soup.

I don't know when it started, but it is very popular because of its red soup, tender beef, and sweet and sour taste.

After the cold dew solar term, the weather in the north is getting colder, so this kind of soup is most suitable.

Beef stew with tomatoes

Material preparation

200 to 300 grams of beef, 2 tomatoes, 5 mushrooms, 1 small rape, onions.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

The best beef is ribs, beef tendons (equal fat and lean, with tendons), sirloin (a little fat, tastes delicious), and shoulder (lean).

My family doesn't like fat, so I used shoulder meat today.

Production steps

Cut beef into pieces about 2 cm square and blanch them to remove.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Add water to the pot, add some ginger powder and star anise, cook beef, about 30-40 minutes, until cooked, set aside.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Preheat the pan and pour the oil, fry the onions, add the tomatoes, and fry the soup (you can also add tomato sauce).

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Add beef and boiled beef soup. The soup is not enough. Add some water and simmer for about 10 minutes.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Add mushroom slices, add salt and simmer for 6 or 7 minutes.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Finally, add small rapeseed and turn off the heat for 1, 2 minutes.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Have a bowl of dinner, warm.

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

Description

This dish comes standard with beef, tomatoes, and onions .

The method of beef stew with tomatoes, a local specialties fusion of Chinese and Western, most suitable for cold autumn season

In order to enrich the nutrition, tricholoma and small rapeseed are added.

You can also add potatoes, celery, cabbage, carrots and other vegetables, as you like.

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