>> 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).