Chinese Food
My mother-in-law's specialty - Hungarian stewed beef soup noodles
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Goulash is a classic Hungarian home dish. It's equivalent to stewing beef with radish and beef brisket in Chinese dish and stewing beef with red wine in French dish. It's a typical home dish. The classic home cooking of any country has the same characteristics: simple ingredients, simple operation, mellow taste and warm feeling. This dish is just like this. But my Italian mother-in-law added a little Italian style into it and made it into spaghetti soup. It's LG's brother's food from snacks to big dishes. Its status is unshakable. Their brother's party. I made a big washbasin of this Hungarian stewed beef soup. I decided on several of them. No one complained. No one asked for side dishes. It's very simple. This recipe is for four people.
Cooking ingredients
Cooking Steps
Step1:Main ingredients. Canned tomatoes can be replaced with 1012 fresh tomatoe
Step2:Spices neede
Step3:Peel the onion and leave the base. Cut it in half; hold the base. Cut it crosswise and then cut it lengthwise into grains
Step4:Cut green bell pepper into pieces. Dice garli
Step5:Hot pot of cold oil. First stir in beef foam until light brown. Add 1 / 2 teaspoon salt
Step6:Then add onion, garlic and green pepper. Stir fr
Step7:Add red wine. Stir fry until alcohol evaporate
Step8:Add tomatoes and stir fr
Step9:Add water, boil, remove froth, add all spices, salt, boil agai
Step10:Turn to medium low heat. Cover the pot. Cook slowly for 25 minute
Step11:In the last 15 minutes of slow cooking beef. Boil spaghetti in boiling water. Boil the water, put 2 teaspoons salt in it, then put in macaroni. Cook for 7 minutes until it is cut off and take it down. Filter out the water. I usually choose macaroni, because this dish comes with soup. Macaroni is small and suitable for spoonin
Step12:Loadin
Step13:The strong beef flavor is mixed with tomato and spice. The taste is excellent. No wonder LG says he can eat it all his life. Of course, I absolutely disagree.
Cooking tips:This dish tastes better the next day. It's just that the color of green pepper is not so beautiful. So I always cook a little more at a time. Then I eat the next day. Keep spaghetti and beef stew separately when you store them in the refrigerator. Add two spoonfuls of soup to spaghetti and mix them. This way, spaghetti will not agglomerate so much. Of course, it's better to cook spaghetti the next day. But who doesn't want to steal a lazy one? There are skills in making delicious dishes.
