How to Make Tibetan Potato and Beef - Shogo Tsey Asian Cooking Recipe Cuisine

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Tibet Potato and Beef (Shogo Tsey)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 6 Servings

 8 large potatoes, any variety

 3/4 to 1 lb beef (chuck or sirloin is best)

 2 medium onions

 2 plum tomato

 olive oil

 1/4 tsp turmeric

 1 tsp salt

 1 tsp lemon pepper

 water

Directions:

 Peel and wash the potatoes and cut into 1.5-inch pieces. Cut the onions and tomatoes fine and begin to saute them in olive in a large 8-quart stock pot.

 When the onions are tender, toss in the potatoes and spices and stir them around to coat with the onion. Add 1/2 cup cold water swiftly to the pot and cover, turning down the heat.

 Cut the beef into small, even pieces. Add this to the cooking potatoes. Add another 1/2 cup cold water if the potatoes are sticking and mix thoroughly. Cover and cook over low heat for about 15 minutes. The potatoes should be cooked through but not falling apart.
This dish can be served as a main course with rice, egg soup or as a side dish.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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