Tomato, Potato and Beef Soup

also called 番茄薯仔牛肉湯 · faan ke syu zai ngau juk tong · fan ke sue jai ngau yuk tong · tomato potato and beef soup · tomato beef soup · 滾湯 · gwan tong

The table

The tomatoes are cooked down in oil before any water goes in. That step is the recipe.
1 1/2 lb(680 g; in wedges)tomatoesfry the tomatoes down in oil, 8 minboil 20 min with the potatoesstir the beef in, 2 minseason at the end
1(sliced)yellow onion
2 Tbs(30 mL)vegetable oil
2 medium(peeled, in thick chunks)potatoes
6 cups(1.4 L)water
1/2 lb(225 g)beef chuckslice the beef thin and dress it
1 tspcornstarch
2 tsp(10 mL)light soy sauce
1 tspkosher salt
1/4 tspwhite pepper
1/2 tsp(which is there to answer the tomatoes, not to sweeten the bowl)sugar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2fry the tomatoes down in oil, 8 min

3slice the beef thin and dress it

4boil 20 min with the potatoes

goes in with what step 2 made

6season at the end

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 30 min2 of 5 steps give no time
Needs you
about 10 min
If you get it wrong
Narrow — the beef has about two minutes once the water is back up; past that it goes grey and does not come back
What you'll wash
Two things — the soup pot, a bowl to dress the beef in
Does it keep
3 days — the potato keeps softening into the broth and thickening it, which is where it was headed

  1. fry the tomatoes down in oil, 8 min

    8 minneeds youfrom the start

  2. slice the beef thin and dress it

    not timedfrom the start

  3. boil 20 min with the potatoes

    20 minwalk away8 min in

  4. stir the beef in, 2 min

    2 minneeds you28 min in

  5. season at the end

    not timed30 min in

You'll need soup pot

See how it is written
>> title: Tomato, Potato and Beef Soup
>> category: Soups
>> tags: beef, tomato, potato, cantonese, quick soup, weeknight, stovetop
>> counters: One Pot
>> aka: 番茄薯仔牛肉湯, faan ke syu zai ngau juk tong, fan ke sue jai ngau yuk tong, tomato potato and beef soup, tomato beef soup, 滾湯, gwan tong
>> servings: 4
>> time: 45 min
>> slack: narrow — the beef has about two minutes once the water is back up; past that it goes grey and does not come back
>> washing-up: the soup pot, a bowl to dress the beef in
>> keeps: 3 days — the potato keeps softening into the broth and thickening it, which is where it was headed

>> step: The tomatoes are cooked down in oil before any water goes in. That step is the recipe.
The tomatoes are cooked down in oil before any water goes in. That step is the recipe.

>> step: fry the tomatoes down in oil, 8 min
Fry @tomatoes{1 1/2%lb}(680 g; in wedges) and @yellow onion{1}(sliced) in @vegetable oil{2%Tbs}(30 mL) in a #soup pot{}, ~fry{8%min}, until the tomatoes have gone from wedges to a loose red sauce and the oil has taken their colour.

>> step: boil 20 min with the potatoes
Boil @&(~1)tomato base{} with @potatoes{2%medium}(peeled, in thick chunks) and @water{6%cups}(1.4 L) ~boil{20%min}, until the potatoes give to a spoon.

>> step: slice the beef thin and dress it
Slice @beef chuck{1/2%lb}(225 g) as thin as you can across the grain and turn it with @cornstarch{1%tsp} and @light soy sauce{2%tsp}(10 mL) until every piece is slick.

>> step: stir the beef in, 2 min
Stir @&(~1)dressed beef{} into @&(~2)soup{} a few slices at a time so it does not clump, ~stir{2%min}, and take it off the heat as soon as the last of the pink has gone.

>> step: season at the end
Season @&(~1)soup{} with @kosher salt{1%tsp}, @white pepper{1/4%tsp} and @sugar{1/2%tsp}(which is there to answer the tomatoes, not to sweeten the bowl).