Ingredients: 500g of beef and ham.

Accessories: 50 grams of onion, 50 grams of carrot and 50 grams of celery.

Seasoning/marinade: curry powder 15g, salt 3g, dry red wine 5g, soy sauce 5g, flour 20g, chicken soup 100g, oil 50g, pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper granules 5g.

(1) Dice beef, sprinkle with salt, fry until yellow, put it in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, peppercorns and salt, and simmer for 2-3 hours until the beef is crisp and rotten.

(2) Heat in a wok, stir-fry chopped green onion, celery, fragrant leaves and garlic paste, add flour and stir-fry until fragrant, add curry powder and stir-fry until fragrant, and add a little pepper noodles to make curry sauce.

(3) Boil the chicken soup in a frying pan, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the frying pan and stew it evenly.

Stewed beef with vegetables-this traditional classic French dish called "Dobby beef in Provence" is actually roast beef stewed with red wine and vegetables, which is simple and delicious.

First, preheat the oven to 300 degrees Fahrenheit and heat the olive oil in the pot with low heat. Add garlic, heat for 5 minutes or until fragrant, and stir in time. Filter garlic with a colander. Continue to heat, put the beef into the pot and sprinkle with salt and pepper. Heat for 5 minutes until golden brown. Serve. Add red wine to the pot until it boils. When all the ingredients in the pot are fully dissolved, add garlic, beef, salt, pepper, carrots and ingredients to boil. Cover and heat for 2.5 hours until the beef is soft. Pick out the bay leaves and put the beef on the whole egg noodles. One suggestion: it is strongly recommended to use umami seasoning. Once these seasonings are mixed together, the next day's dishes will be more delicious.

Soup before dinner:

Beef meatball soup-first cut beef and ham into pieces, stir the eggs evenly, add water, stir together and make a paste. Then squeeze the meat into meatballs, put them in a boiling pot until the meatballs float, put them in cold water to wash away the floating foam and then control the water. Dice peeled carrots, onions and potatoes. Add chicken oil to the pot, heat it to 50%, add diced carrots, fragrant leaves, pepper and dried peppers in turn, stir-fry until cooked, add beef soup, monosodium glutamate and salt to taste, put potatoes in a soup pot and cook them until they are 90% cooked, then put the meatballs in the pot and boil them on low heat.

Beef tenderloin and red wine sauce-the specialty of eastern Europe.

Cut beef and ham into large pieces, pat thin, and rub a little salt and pepper one by one; Wash the onion and shred it. When the oil temperature in the pot is 50% hot, add beef slices, fry them and take them out; Stir-fry shredded onion in the remaining oil in the pot, then put the beef slices into the pot, pour half the beer, add the fragrant leaves, bring to a boil, and stew the beef slices with low heat. Season the pot with salt, then pour in the other half of beer, potatoes and broken bread, and boil until it is slightly boiling.

This dish is delicious and fragrant. Be careful not to cut the beef too thin, because it is not chewy enough.

Grilled steak-this American dish is made of clean beef tenderloin. Cut beef tenderloin into 10 sections, each section is folded into 1 cm thickness, sprinkle with salt and pepper, fry and color, and lay flat on a baking tray. Stir-fry fresh mushroom slices and celery powder with butter, and add a small amount of broth, salt and pepper to the fried steak, which has a strong roast flavor and a unique taste.

Wash the braised oxtail with red skin, boil it with clear water, then wash it, add the cooked soup and oxtail, and cook it for 10 minutes on high fire until it is crisp and rotten. Cut carrots, onions and garlic. Stir-fry garlic and onion, add tomato juice and mix well. Put oxtail into a vessel, add soy sauce, sugar, pepper, salt, water or soup, and simmer for 20 minutes until the juice becomes thick.