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how to make rosso bucco how to make rosso bucco how to make rosso bucco

Ingredients

1 kilogram of fresh beef, half a medium white onion, 1 carrot, 1 potato, 2 medium tomatoes, butter, cream, milk, tomato paste, salt, black pepper (the kind with granules), chicken broth, 1 tsp. sugar

Methods

02. Cut the tomatoes, carrots, potatoes, and onions into large pieces.

03. Cut 1 kilogram of beef into small cubes (the amount of beef must be enough to cook a good soup)

04. Boil warm water in a pot and put the beef cubes into the boiler.

05. Cook until the end of the bubble and then remove from the fire.

06. Remove the beef and rinse with water.

07. Wash the pot, turn on the low heat, the pot slowly melted a piece of butter.

08. Put the carrots, potatoes, onions into the sauté, do not fry too long. Put out and set aside. (except tomatoes)

09. Pour half a pot of water, add the beef cubes, bring to a boil over high heat, then reduce the heat and cook for 30 minutes.

10. After 30 minutes, add in the sautéed vegetables (except tomatoes) and continue to cook for another 30 minutes on low heat.

11. Finally, add the tomato pieces. Continue to cook over low heat until the beef and vegetables are tender. Add the tomato paste, salt, chicken essence, 1 tsp sugar (because of the addition of tomato tomatoes, here a little sugar can be combined)

12. Add the creamy white sauce made beforehand, and cook the soup until it thickens. (If you do not do cream white sauce, you can also directly add fresh milk and whipped cream)

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