Step 1

Wash the ingredients

Step 2

Tomatoes, onions, shiitake mushrooms, and carrots are all cut into small cubes. Celery leaves are chopped, millet pepper is cut into small rings, and rosemary and thyme are chopped.

Step 3

Wash the beef tenderloin and cut into small pieces.

Step 4

Make the sauce first, take a deep frying pan, turn on the heat, pour a little olive oil, add the onion, stir-fry transparently, and put out half of the onion for later use. Then add the carrots, shiitake mushrooms, and millet peppers, stir-fry the tomatoes slightly, stir-fry until the tomatoes are soft, and pour in 4 tablespoons of tomato paste. Add 1 g of salt, sugar, pepper to taste. After that, pour boiling water, bring to a boil over high heat and simmer over low heat for a quarter of an hour.

Step 5

Now use the simmering time to make beef balls. Put the cut beef in a blender, mix until minced meat, then pour into a large salad bowl, add the sautéed onion, celery leaves, 1 gram of salt, ground black pepper, oyster sauce, brandy, olive oil. Finally, beat in an egg, stir well, and set aside.

Step 6

At this time, make beef meatballs, and knead the stirred meat filling into meatballs, as much as possible the same size.

Step 7

After all the meat fillings are kneaded into meatballs, the soup is almost cooked. Turn the heat up, add the meatballs one by one, and finally sprinkle with chopped thyme and rosemary, bring to a boil and turn to medium heat for about a quarter of an hour, don’t burn too dry, leave some sauce, so that bibimbap or with bread is a good choice.

Step 8

It’s done