1, materials: beef 500g, potatoes medium size 4, medium size cabbage 1, olive oil moderate, water moderate, tomato sauce 150g, butter 30g, flour full of 2 large spoons about 25g, salt sugar moderate.

2, beef washed and blanched, cooled.

3, beef into the soup pot, high heat to boil and then turn to low heat simmer until chopsticks can poke into.

4: Add a tablespoon of olive oil to the pot.

5: Sauté the potatoes.

6: Sauté the cabbage in the same way.

7: Add 30g of butter to the pan.

8: When the butter is melted, spoon in 2 tablespoons of flour and sauté well.

9: Pour in 150g of tomato paste and sauté well.

10, pour in the appropriate amount of water to melt the tomato sauce.

11, add about 1 rice bowl to achieve the right consistency.

12: Pour in the beef broth, sauteed potatoes and cabbage.

13: Bring to a boil over high heat, reduce heat to low and simmer until chopsticks can poke into the potatoes, add salt and moderate amount of sugar. Turn off the heat, use the residual heat to simmer the potatoes until the surface is slightly sandy.