1g of beef rump

25g of bacon

2 carrots

1 small potatoes

1 onion

auxiliary materials

satay sauce

red wine

salt

beef broth

satay. Step

1. Cut the beef rump into 2cm square pieces, add the chopped onion, red wine and salt, grab them evenly, seal them and put them in the refrigerator for 6 hours

2. Chop the bacon, and cut the carrots and potatoes into pieces respectively

3. Add salad oil and butter to the pot, pick out the beef pieces from the marinade, put them in the pot and fry them until all sides are golden. Take it out for later use

4. Add bacon to the original pot, fry the oil with low fire, then add the onion in the marinade, and stir-fry it with high fire until it is transparent

5. Add the satay sauce, stir-fry it evenly, add the beef stock, add carrots and small potatoes, and simmer it with low fire until the potatoes are soft and rotten and the sauce is shiny

6. Add salt to taste, add the fried beef pieces, and add the sauce.