慢炖锅牛肉辣肉酱

慢炖锅牛肉辣肉酱

Ingredients

  • 3/4磅(340克)去骨牛肩肉,切成1/2英寸(1.2厘米)大小的块状
  • 1/2磅(230克)甜味意大利香肠,去除外皮
  • 2/3杯(158毫升)洋葱,切碎
  • 1/3杯(79毫升)青椒,切碎
  • 2茶匙(10毫升)大蒜,剁碎
  • 2汤匙(30毫升)灌装的切碎青椒
  • 1罐(28盎司/800毫升)切丁的番茄
  • 1罐(6盎司/170毫升)番茄酱
  • 1罐(14盎司/400毫升)云豆,沥干
  • 1罐(14盎司/400毫升)罐斑豆,沥干
  • 1 1/2杯(355毫升)鸡高汤
  • 2汤匙(30毫升)辣椒粉
  • 2茶匙(10毫升)孜然
  • 1/2茶匙(2.5毫升)盐
  • 1/4茶匙(2.5毫升)胡椒

Directions

  1. 在一个大的平底煎锅中,开中高火把牛肉和香肠烹饪至褐色。
  2. 向锅中加入洋葱、青椒和大蒜,翻炒直到洋葱变软。
  3. 沥干油,倒入慢炖锅内胆中。
  4. 加入剩下的食材,充分搅拌。
  5. 盖上盖子,并以高档慢炖4至5小时,或以低档慢炖8至10小时。

测试厨房小贴士:

  • 若使用干豆,请按照包装袋上的指示浸泡、烹饪。使用1 1/2杯(355毫升)的干豆代替上述食谱中的每罐豆类。

RECIPE TAGS

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