红酒烩牛肉 Braised Beef with Red Wine

红酒烩牛肉 Braised Beef with Red Wine

材料 牛柳300克，洋葱块、西芹丁、胡萝卜丁各30克，蒜10克，红酒50毫升，番茄膏25克，盐、黑胡椒、植物油各少许，牛汤底适量。

制作方法

1 将牛柳切块，放入碗中，加入洋葱块、西芹丁、胡萝卜丁，再倒入红酒拌匀，腌24小时。

2 将腌好的牛肉块放入锅中煎上色。

3 锅中加油烧热，下入洋葱块、西芹丁、胡萝卜丁炒出香味。

4 加入牛肉块、番茄膏炒3分钟，再加入牛汤底。

5 烩至1小时，收稠汤汁调味即可。

Ingredients

Beef fillet 300g

Diced onion 30g

Diced celery 30g

Diced carrot 30g

Garlic 10g

Red wine 50g

Tomato paste 25g

Salt A little

Black pepper A little

Vegetable oil A little

Beef stock Appropriate

Procedures

1 Dice the beef fillet and put in a bowl, then put in the diced onion, celery and carrot. Pour red wine and mix thoroughly, then pickle for 24 hours.

2 Put in the marinated diced beef and frycolored.

3 Heat the oil in the pan and then put diced onion, celery and carrot into the pan, stir until you smell delicious flavor.

4 Put in diced beef, tomato paste and sauté for 3 minutes. Then pour the beef stock.

5 Simmer for one hour, thicken the stock and flavor.

王伟诗

Wang Weishi

节目嘉宾主持人 辽宁广播电视台

Guest Host Liaoning Radio and Television Station

西餐专业委员会名誉副会长，国家高级烹调师、营养师、药膳师，法国蓝带国际烹饪大师，从事厨师工作16年。

The Honorary Vice President of Western-style Food Professional Committee, national Senior Cook, national senior dietitian, a medicined diet cook, Le Cordon Bleu international culinary master, work as a cook for 16 years.