双语菜谱:英式牛肉汤

yujian623

Ingredients
2 1/2 pounds of lean beef
3 pints cold water
2 tablespoons fine barley
1/2 cup of diced carrot
1 cup finely cut celery
1 cup boiling water
2 tablespoons of flour
1/2 teaspoon Worcestershire sauce
1 tablespoon ketchup
salt and pepper to taste

Instructions
From your beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper.
Pour over it 3 pints of cold water, let stand for half an hour, then heat gradually, and simmer for three hours, then strain.
Boil separately until tender the barley and diced carrot.
Cut the reserved piece of meat into tiny pieces, peel and thinly slice one small onion, and brown with the meat in a spoonful of drippings.
Add celery and 1 cup of boiling water and simmer for an hour.
Stir in flour that has been smoothly mixed with cold water, add the meat stock gradually, and stir for a few moments.
Bring to the boiling point, add the previously cooked carrot and barley, Worcestershire, ketchup, and salt and pepper to taste, then simmer for ten minutes longer.

原料:
1. 2.5磅瘦牛肉
2. 3品脱冷水
3. 两大汤勺量的精细大麦
4. 半杯（约1/4品脱）胡萝卜,切成丁
5. 一杯（约1/2品脱）切好的芹菜
6. 一杯（约1/2品脱）煮开的水
7. 两大汤勺量的面粉
8. 半茶勺伍斯特沙司
9. 一大汤勺量的番茄酱
10. 适量的盐和胡椒粉

方法:
切下约1/4磅的牛肉，放在一边，然后将剩余的牛肉切块。
将肉放入三品脱的冷水中浸泡约半小时，然后慢慢加热，炖煮三个小时后，将水滤去。
分别将大麦和胡萝卜块沸煮至鲜嫩。
把剩余的1/4磅牛肉切成小块，剥一只小洋葱切成细丝状，然后用一勺量的油煸炒至牛肉嫩熟。
加入芹菜和一杯量开水，炖煮约一小时。
将面粉与适量的冷水混合，均匀洒入锅中勾芡，慢慢加入牛肉原料，同时进行几分钟的搅拌。
等水煮沸后，加入先前煮好的胡萝卜块和大麦、伍斯特沙司、番茄酱、适量的盐和胡椒粉，然后炖煮十多分钟左右即可。