紅酒牛肉 (Beef in red wine sauce)

烹調時間: 40分鐘左右

tonytsang and kareny recipy1- 牛柳3/4磅左右, 切片 (3/4 lbs of beef filet, sliced)tonytsang and kareny recipy2- 蒜蓉1湯匙 (1 tbsp minced garlic)tonytsang and kareny recipy
3-  中型洋蔥1個, 切絲 (1 medium onion, peeled, sliced)tonytsang and kareny recipy4- 罐頭磨菇片1罐 (1 cane of sliced mushroom)tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 紅酒1/2杯 (1/2 cup of red wine)tonytsang and kareny recipy
2- 水3湯匙 (3 tbsp of water)
tonytsang and kareny recipy
3- 茄汁1湯匙 (1 tbsp of ketchup)tonytsang and kareny recipy4- 糖1湯匙 (1 tbsp sugar)tonytsang and kareny recipy

tonytsang and kareny recipy
1- 牛肉用基本野(除了鹽)醃20分鐘, 再用少少油, 快火炒至7成熟(還有少少血水)(圖1), 隔好油備用tonytsang and kareny recipy
2- 快火落油起鑊, 先爆香蒜蓉, 再加入洋蔥和少許鹽炒至軟身, 再加磨菇片和少少黑椒炒一炒(圖2), 加入汁料兜勻(圖3), 汁料一滾, 加入牛肉兜勻(圖4), 上碟灑些香草(紫蘇)即成

1- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著tonytsang and kareny recipy

2- 牛肉要逆紋切片 (去通之食譜術語溫吓)
tonytsang and kareny recipy3- 紅酒煮過, 酒精已揮發, 不會使人醉的

Source: http://blog.yahoo.com/_NFGE4XBPO7SMI7DR4EVBRNWRBE/articles/12163