慢炖锅焖牛肉

慢炖锅焖牛肉

Ingredients

  • 3至4磅(1360至1800克)厚块炖肉
  • 1茶匙(5毫升)盐
  • 1/4茶匙(2.5毫升)胡椒
  • 3至4个中等大小的土豆,四分切瓣
  • 3至4个红萝卜,切成2英寸(5厘米)长的薄片。
  • 2个中等大小的洋葱,四分切瓣
  • 1/2杯(118毫升)牛肉汤

Directions

  1. 在烤肉上撒上盐和胡椒粉。
  2. 将一半的蔬菜放入慢炖锅锅底,上面盖上烤肉,再加上剩下的蔬菜和汤汁。
  3. 盖上盖子,并以高档慢炖5小时,或以低档慢炖8小时。
份量:6-8

测试厨房小贴士:

  • 可用0.5磅(230克)的土豆代替3-4个中等大小的胡萝卜。长时间的慢炖,湿热条件下能软化坚硬的肉块。因此,使用廉价的肉块,不仅经济而且美味。

RECIPE TAGS

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