Tomato and beef casserole

Tomato and beef casserole

Introduction:

"Universal beef stew is on the stage again. It's really convenient to cook a pot of beef in advance."

Production steps:

Step 1: peel the tomato and cut it into pieces, cut the potato into hob pieces, cut the stewed beef into pieces, cut the coriander into pieces, and soak the vermicelli in warm water.

Step 2: prepare the broth of beef stew.

Step 3: add proper amount of oil to the frying pan and stir fry the potatoes until half cooked.

Step 4: add tomatoes and stir fry until the tomatoes are soft and rotten.

Step 5: the taste and color of tomatoes in winter are not as good as those in summer, so I added some ketchup for seasoning.

Step 6: add proper amount of beef soup and water in casserole, pour fried potatoes and tomatoes into casserole and cook.

Step 7: after the potatoes soften in casserole, continue to cook the beef and vermicelli until the potatoes can be easily scattered with chopsticks. As there is salt in my beef soup, there is no other seasoning.

Step 8: Sprinkle coriander and serve the whole pot! With just steamed rice, I can't help it.

Step 9: sun again.

Materials required:

Tomatoes: 2

Stewed beef: right amount

Potatoes: 1

Vermicelli: right amount

Coriander: moderate

Beef soup: right amount

Tomato sauce: right amount

Note: this dish is very easy to paste the bottom of the pot, must not leave, to often stir the bottom of the pot, otherwise paste the bottom of the taste will be much worse.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: sour and salty