25 grams of butter, 50 grams of lard, 25 grams of tomato paste, 10 grams of flour, 3 to 4 peppers, 1 to 2 bay leaves, appropriate amount of salt, a little pepper and garlic. Cooking

1. Peel potatoes and cut them into orange wedges. Cut carrots, onions, cauliflower, beans, tomatoes and mushrooms into small pieces. Mince garlic and coriander. Cut beef into small pieces and sprinkle with salt and flour. Marinate with pepper for a while.

2. Put lard in the frying pan, heat until it is 50% hot, fry half of the carrots, onions, potatoes and coriander until golden brown and take them out; fry the beef until it is dark red and take it out; Cauliflower, beans, and peas are cooked in water separately.

3. Add water to the stew pot, add carrots, onions, bay leaves, peppercorns, and beef, and stew the beef until cooked.

4. Add oil, tomato sauce, carrots, onions, cooked beef, tomatoes, cauliflower, mushrooms, and minced garlic to the meat. After boiling, adjust the taste and add cooked cauliflower, beans, and asparagus. , pour the cream on it, close the lid, put it in the oven, bake until the tin is hot, then take it out.

In this way, Russian stew is perfectly presented to everyone