What is the ratio of potato stew to beef potatoes and beef?

The ratio of potato beef stew can vary depending on individual tastes and preferences. In general, the ratio of potatoes to beef can be between 1:1 and 2:1. Here's a list of ingredients and how to make them:

Ingredient list: Beef (about 500 grams).

Potatoes (about 500 grams).

Carrots (about 250 grams).

Onions (about 150 grams).

Ginger (about 10 grams).

Garlic (about 10 grams).

Bean paste (about 30 grams).

Light soy sauce (about 20 grams).

Dark soy sauce (about 10 grams).

Sugar (about 15 grams).

Cooking wine (about 10 grams).

Salt (about 5 grams).

water (about 500 ml).

Production Steps:1Cut the beef into cubes and marinate in cooking wine, light soy sauce, dark soy sauce, sugar and salt for 15 minutes.

2.Peel the potatoes and carrots, cut into cubes, and shred the onions.

3.Slice the ginger and garlic and finely chop the bean paste.

4.Heat the pan with cold oil, add ginger, garlic slices and bean paste and stir-fry until fragrant.

5.Add the marinated beef cubes and stir-fry until browned.

6.Add the potato and carrot cubes and continue to stir-fry for a few minutes.

7.Add the shredded onion and stir-fry well.

8.Add cooking wine, then add water, and submerge the ingredients.

9.Once the heat is boiling, reduce the heat to low and simmer slowly, about 1 hour or so, until the beef is soft and the potatoes are cooked through.

10.Finally, add salt to taste and stir-fry evenly.

The above is a basic list of ingredients and steps for making goulash with potatoes that you can adjust to your tastes and preferences. Hope you can make a delicious potato goulash!

The ratio of the two varies according to each person's taste. It is generally 1:1, 1 kg of potatoes and 1 kg of beef. If you like meat, add more beef, and put more potatoes when you send it.

1. Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.

2. The second smell, the fresh meat has a normal smell, and the inferior meat has an ammonia smell or sour smell.

3. Three touches, to touch the elasticity, fresh meat is elastic, the depression immediately recovers after acupressure, the elasticity of defective meat is poor, the depression after acupressure recovers very slowly or even cannot be recovered, and the spoiled meat is inelastic; To feel the viscosity, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

Be sure to choose the refined hind leg of yellow beef. The reason why you should choose the hind leg meat of yellow beef is because the muscle fibers in this part of the cattle are thick but the meat is not old, which is suitable for stewing; The reason why you want to choose refined meat is because refined meat retains the fat and tendon between the beef, and the stew has a strong aroma, but the fat particles on the beef are removed, and you will not feel greasy when you eat it in summer, and the soup color is also clean If you buy beef in the supermarket, generally speaking, large supermarkets will indicate whether it is refined on different beef, and which part of the beef it is. If you buy beef in the bazaar, the way to distinguish it is that the beef leg meat is brown-red, the texture is coarse but the meat is not loose, there is a rebound when pressed, the surface fat particles have been cleaned, the fat between the beef is light yellow, the beef tendon is transparent and not yellow, and the beef is not sticky, which is the fresh beef hind leg meat.

Potato beef stew should use the hind leg meat of the cow, making potato beef stew is very simple, we just need to cut the beef into pieces and blanch it in a pot, then put it in the pot with light soy sauce, dark soy sauce, green onion, garlic, and chili pepper and stir-fry, and finally pour water into the pot to boil and add potatoes, carrots, and green peppers.

It is best to choose the hind leg of the cow when we make the oak round as a potato goulash hall, which is a home-cooked delicacy that we can make at home if we like, just prepare the potatoes, carrots, and green peppers.

Then cut the purchased beef into pieces of suitable size, then put it in a pot to blanch and drain it. Then wash the potatoes, carrots, and green peppers, peel them, and cut them into cubes for later use.

Then pour the beef into the pot and stir-fry, add light soy sauce, dark soy sauce, green onion, garlic and chili pepper and stir-fry evenly, finally pour enough water into the pot, add the chopped potatoes, carrots and green peppers after about an hour and a half and simmer for a while.

Which part of the beef is delicious with potato beef stew.

The first is the most tender part of beef.

The most tender part of this meat is usually the meat inside the sirloin, such as the tenderloin. Whether it's pork or beef, the most tender part is the tenderloin, which is pure lean meat cut from the backbone. I believe that many friends have eaten steak, in fact, steak is made of beef tenderloin, so it feels so tender when you eat it.

This part of the beef has fine and low dietary fiber, and the meat is relatively tender, so it is very suitable for stir-frying, frying, or grilling.

The second type is the fatter part of the beef.

Most of the fatter parts of the meat are in the belly of the beef loin, which can be divided into two wide parts, one part of which is fat and lean beef, and the other part is beef with tendon and fat, which is often referred to as beef brisket. This is because this part of the beef is rich in fat, so it is most suitable for stewed potatoes, such as stewed beef, which can also be used for stir-frying.

The third type is the most chewy part of beef.

The most chewy part of the meat is mainly the hind rump meat and leg meat of the cow, which is also called beef tendon meat by our friends. This is because the muscles of these two parts are very active, so they are basically a little lean meat, relatively little fat, and the taste is also very chewy, which is very suitable for stewed beef or braised beef. For example, the sauced beef that many friends love to eat is soft and chewy.

Fourth, the oldest part of beef.

The oldest part of the beef is the meat of the cow's breast, this is because this part contains a lot of fiber, it tastes very old, and it takes a long time to stew this part of the beef to be soft and rotten, this part is not suitable for frying, the most common method is to marinate beef or pastrami.

For example, if you want to fry and eat, you need to choose beef tenderloin, stew and eat, you can choose beef brisket, and you can choose beef tendon meat when marinated.

The steps for making a home-cooked beef stew with potatoes are as follows:Ingredients: 750g of beef, 1 carrot, 1 potato, 1 piece of ginger, 3 tablespoons of cooking oil, 2 tablespoons of salt, 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, etc.

1. Wash the beef cubes and drain them for the banquet.

2. Blanch the pot under cold water to remove the blood foam.

3. Wash off the blood foam with warm water.

4. Heat the oil in the pan and add the beef cubes.

5. Add green onions, ginger slices, Sichuan peppercorns, light soy sauce, dark soy sauce and cooking wine, then stir-fry to color.

6. Add more water than meat, bring to a boil over high heat, turn to low heat and simmer for one and a half hours.

7. Peel and wash the carrots and potatoes and cut into hob pieces.

8. Add an appropriate amount of salt to the pot, stir-fry evenly, add potatoes and carrots, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

9. Collect the soup over high heat, remove from the pot and put it on a plate.

Beef stewed potatoes are a perfect match, after the beef is stewed, the meat is fragrant, add potatoes, and after the juice is collected, the potatoes are integrated into the beef soup, and the taste is simply delicious. With a serving of rice, it's like eating ten bowls, and since I went to work, my favorite thing to eat is potato and beef bowls. If you want beef to stew badly, put two or three hawthorns in the beef and potatoes to rot easily!

Cut the cooked beef into small cubes, wash and peel the potatoes and cut them into hob pieces, cut the green onion into sections, and slice the ginger for later use. Heat oil in a wok, add green onion and ginger slices and stir-fry until fragrant, then add beef cubes, pour in dark soy sauce and cooking wine, stir-fry evenly and color, add enough boiling water to boil over high heat, then put in potato pieces, add star anise, cinnamon and bay leaves, change to low heat and simmer for about 20 minutes until the potatoes are soft. Turn on high heat to reduce the juice, wait for the soup in the pot to be thick, add a little salt, sugar, chicken essence to taste, sprinkle some chopped green onions, and then get out of the pot.

Potatoes roast beef, potatoes to this potato, beef to choose rotten beef, potatoes, beef to cut into balls with the method of braised beef, plus spices to fire, the effect is good. Beef stew with potatoes is very simple to cook, the main thing is to have enough seasoning. First wash the beef, blanch it, then put the dried chili, bean paste, peppercorns, green onions, white ginger slices, fry until fragrant, put the beef in and fry for a while, put the water, then add spices such as cinnamon, grass and fruit, press it in a pressure cooker for about 20 minutes, then put in the potatoes and simmer over low heat, and put the coriander out of the pot.

If cooked beef is stewed, the taste may be average and will be dissipated, so it is recommended to blanch raw beef and stew potatoes. Press the beef in a pressure cooker first, and that's it. If you are patient, you can simmer slowly, you can add some tangerine peel or vinegar in moderation, acidic ingredients can neutralize the alkalinity of the meat, making the meat more soft Of course, you can also use a pressure cooker to save time and effort Just simmer slowly on low heat, and use a pressure cooker to press it quickly.

Prepare potatoes, beef, toppings, condiments, and more. Peel and wash the potatoes and cut them into cubes, cut the beef into cubes, and handle the ingredients. Cook the beef and remove it, fry the potatoes, pour in the beef and stir-fry, add the ingredients and condiments.

First, the beef is cut into pieces and stewed together with the seasoning, and the potatoes are added when the beef is medium-rare. Simmer for ten minutes and it's ready to go.

To wash the beef first, then blanch, heat the oil, add the ginger slices, fry the fragrance, add the beef, pour in some water, and then add light soy sauce cooking wine, salt, pepper, dried chili pepper, vinegar. After boiling for a while, add the potatoes and simmer for a while.

First, the beef is marinated for an hour, then placed in a pressure cooker to cook. Put in the chopped potatoes and cook for 30 minutes, it's very messy.