材料：牛腩肉1公斤、洋蔥塊150公克、洋芋塊200公克、紅蘿蔔塊150公克、牛高湯800公克、玉桂葉2片、蕃茄醬80公克、紅糖30公克、匈牙利紅椒粉30公克、鹽15公克
作法：
1.將牛腩肉汆燙備用。
2.熱鍋炒香蔬菜料及玉桂葉並放入牛肉塊同煮。
3.待煮沸時開小火放入所有調味料。
4.牛肉煮軟時即可起鍋，燴飯或拌麵或作為麵包沾醬皆美味可口。
美味絕招：
盡量選擇匈牙利紅椒粉提味，增加肉質的香醇。
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Recipes:Beef finger ribs1kg,Cubed Onion150g,Cubed potato 200g,Cubed carrot150g,Beef stock 800g,Bay leaves 2 pieces,Ketchup 80g,Brown sugar 30g
Paprika 10g,Salt:15g
Cooking Methods:
1. Boil the beef finger ribs for preparing.
2. Sautéed the vegetables and bay leaves, add beef finger ribs.
3. When boiled, turn down the fire and simmer with all seasoning. 4. All will be finished until beef has been cooked and tender. Can be mix with rice and noodle together.
Master-stroke: Please select the paprika for better and smooth taste.