Tomato Potato with Beef Stock Recipe

This recipe features a nutritious, tasty sauce made with potato, tomato, cabbage and beef stock, it is also perfect to serve along side rice or noodles.

Saucepan, serving bowl.

1 tomato, skinned

1 potato, peeled

1 cabbage

2 tbsps.chopped scallion

2 tbsps.grated fresh ginger root

1 cup beef stock

2 tbsps.sesame oil

Salt to taste

1. Before cooking, rinse all the vegetables well, then cut tomato and potato into small cubes (P1&2), chop cabbage into pieces (P3).

P1

P2

P3

 

 

2. Place a saucepan over medium heat, add beef stock, scallion, ginger, potato cubes and cabbage shreds, bring them to a boil.

3. At last, put tomato cubes back into the saucepan in which it was cooked, then reduce heat to low, continue to cook for another 5-8 minutes until the potato turns soft.

4. Taste and correct for salt if necessary, splash with sesame oil if desired.

5. Remove to a bowl and let cool for 3 minutes before serving (P4).

P4