Tomato, potato and beef soup

Overview

Simple and convenient method. Because the ingredients and seasonings are put directly into the electric pressure cooker, the stir-frying process is omitted, so there is no vegetable oil in the soup, but the fat of the beef itself is dissolved in the soup, giving it a mellower taste. Adding dried hawthorn is not only more nutritious, but also makes the beef fiber easier to cook. Cut some potatoes into small pieces and mash them into the soup to make the soup richer and thicker and taste better.

Tags

• soups
• home cooking
• old man
• autumn recipes
• lunch
• dinner
• beef
• cooking wine
• dried hawthorn
• light soy sauce
• onions
• potatoes
• sichuan pepper powder
• star anise
• sugar
• chopped green onion
• salt
• tomatoes

Ingredients

Steps

1. 1 Wash the beef, soak in water and cut into small pieces

   

2. 2 Boishui

   

3. 3 Drain and set aside

   

4. 4 Cut onions and peel potatoes

   

5. 5 Remove stems from tomatoes and cut into large chunks. You can also scald it with hot water and peel off the outer skin

   

6. 6 Put the onions, beef and tomatoes into the electric pressure cooker, cut half of the potatoes into small pieces and add them (reserve the other half after cutting into large pieces)

   

7. 7 Add an appropriate amount of water to cover the ingredients, then add all the seasonings and mix thoroughly

   

8. 8 Select the beef and mutton program and start

   

9. 9 When finished, pour it from the electric pressure cooker into the iron pot and use the bottom of a spoon to crush the small pieces of potatoes

   

10. 10 Cut the remaining potatoes into large chunks and add them to the pot

    

11. 11 Boil over high heat until the potatoes are soft and tender, then take them out