托斯卡納野菇蔬菜燉牛肉
這是一道傳統的義大利料理，
適合搭配義大利麵、法國麵包或白飯食用，
一次燉煮一鍋，輕鬆搞定一餐。
燉鍋
材料
牛肋條1,000克、蕃茄粒罐頭1罐、新鮮香菇6朵、蘑菇150克、培根5片、洋蔥末1個份量、月桂葉1片、蒜末1大匙、紅酒150c.c.、牛高湯3杯（做法參照p.8）、麵粉1小匙、蝦夷蔥或洋香菜末少許、油1大匙
醃料
粗粒黑胡椒粉、鹽（量為2：1）、香蒜粉1小匙
調味料
粗粒黑胡椒粉適量、鹽適量
做法
1.牛肋條切約4公分長，撒上醃料，放置30分鐘後沾裹麵粉。
2.蕃茄粒搗碎；香菇和蘑菇切片；培根切1公分寬。
3.鍋中倒入油，待油熱後放入牛肋條煎至焦黃，取出。接著倒入培根炒至焦脆，立即放入蒜末爆香，再倒入洋蔥末炒至呈透明，加入香菇、蘑菇，並倒入煎好的牛肋條，淋入紅酒，煮至酒精揮發。
4.將蕃茄粒加入做法3.中，倒入高湯，放入月桂葉燉煮30～40 分鐘，最後加入調味料拌勻，撒上蝦夷蔥末或洋香菜末即可。
Use This Pot
Stewpot
Ingredients
1000g beef rib fingers, 1 can whole tomato, 6 fresh shiitake mushrooms, 150g button mushrooms, 5 slices bacon, 1 onion minced, 1 bay leaf, 1T minced garlic, 150c.c.red wine, 3C beef stock (see methods on p.8 for reference), 1t flour, minced chives or minced parsely as needed, 1T cooking oil
Marinade
coarsely ground black pepper and salt (proportion 2:1), 1t garlic powder Seasonings coarsely ground black pepper and salt as needed
Seasonings
coarsely ground black pepper and salt as needed
Methods
1.Cut beef rib finger into sections about 4cm long, marinate in marinade for 30 minutes, then coat evenly with flour.
2.Crush canned tomatoes. Cut shiitake mushrooms and button mushrooms into slices. Cut bacon into 1cm wide pieces.
3.Heat oil in pan until smoking, fry beef until brown and remove. Next fry bacon until crispy, add minced garlic and fry until fragrant, then add minced onion until transparent. Add shiitake mushrooms, button mushrooms and return beef. Drizzle in red wine. Stew until the alcohol evaporates.
4.Add tomatoes to method 3. to mix, pour in soup broth as well as bay leaf. Stew for 30 to 40 minutes, and season with seasonings to taste. and sprinkle minced chives or minced parsely remove and serve.
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