慢炖锅炖牛肉

慢炖锅炖牛肉

Ingredients

  • 1/2杯(118毫升)中筋面粉
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)黑胡椒粉
  • 3磅(1360克)炖牛肉块
  • 2汤匙(30毫升)植物油
  • 1罐(14.5盎司/410毫升)整个去皮的番茄,切成块。
  • 1罐(14.5盎司/410毫升)牛肉汁
  • 3/4杯(180毫升)红酒
  • 2包洋葱汤混合料
  • 1茶匙(5毫升)干罗勒
  • 8个小红土豆
  • 1袋(16盎司/450克)胡萝卜,去皮,切成2英寸(5厘米)的块状。
  • 1包(8盎司/230克)切片的蘑菇
  • 1个大的洋葱,切成8块

Directions

  1. 在一个大碗中,放入面粉、盐、胡椒粉,搅拌均匀,加入牛肉。使肉的表面沾满面粉调料。
  2. 开中高火,向平底煎锅中放油,加热。先向锅中加入一半牛肉。煎炸直至表面变成褐色。再放入剩下的牛肉,煎炸至表面成褐色。
  3. 将褐色的牛肉转入慢炖锅内胆中。加入番茄、牛肉汁、料酒、洋葱汤和罗勒,充分拌匀。
  4. 加入土豆、胡萝卜、洋葱和蘑菇。
  5. 盖上锅盖,以高档慢炖6小时,或者低档慢炖12小时,直至肉质炖嫩。
份量: 16

测试厨房小贴士

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。煎成褐色后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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