The meat is washed and portioned.
Peel a squash, grate it and wash it.
Peel the onion and wash it.
Peel a squash, grate it and cut it in half.
Meat, carrots, onions and celery are boiled in a pressure cooker over low heat for 40 minutes. After this time, allow the pot to depressurize for 20 minutes, then open and put the meat and juice in a saucepan. Continue to boil the meat until the juice decreases, then add a little salt, a little ground black pepper, a teaspoon of paprika, wine, broth, bay leaf and a little dried basil. Bring to a boil, during which time the vegetables are chopped on the food processor. Add these over the meat, then boil everything until it thickens.
Beef in sauce can be served with vegetable risotto.
Beef belly in tomato sauce, trippa alla romana
Beef belly in tomato sauce, trippa alla romana, step by step recipe. Beef belly prepared differently from the usual, Roman recipe. Trippa alla romana, beef belly like in Rome, authentic Italian (Roman) recipe.
Romanians love beef belly, of which they most often prepare the traditional belly soup. Not only we, however, have a favorite place in our gastronomy for beef belly but also the Italians. Roman tripe, This one beef belly in tomato sauce flavored with mint and a drop of garlic, it is one of the emblematic dishes of the cuisine of Lazio, a region of Italy that also hosts the city of Rome.
Roman tripe it would be translated as "belly of cattle as in Rome" or "belly of cattle in Roman style". This name, containing the geographical indication, differentiates the preparation from other Italian specialties such as Neapolitan tripe (from Naples), tripe to Fiorentina (from Florence), Milanese tripe and so on Almost every Italian region has its own way of cooking and enjoying beef belly.
Like most Italian recipes, this trippa alla romana is characterized by a brilliant simplicity, the flavor being given by the excellent quality of the ingredients used. Beef belly, extra virgin olive oil, fresh mint Pecorino Romano cheese and especially tomatoes for the sauce, all must be of good quality and fully contain the authentic and vivid scent that only the Italian sun can give to an ingredient.
Beef in sauce - Recipes
Pepper sauce, whether black, green, white or pink, gives a special flavor to any dish. The first time I ate meat in pink pepper sauce was about 5 years ago when I was working in an Italian restaurant Les Maschere, in Granada, Spain. I remembered this preparation in one of the other days when in Auchan I noticed a stand with spilled spices and I couldn't help but buy all kinds of pepper and a few other spices that I was missing from the "collection". .
2 pieces of beef (antricot or mussels)
250 ml vegetable soup (I made it from a concentrated cube)
150 ml liquid cream for cooking
2 teaspoons pink pepper
salt to taste
First we heat the meat grill. When it starts to sizzle, place the meat and leave it on that side until it is ready. Both sides last about 10 minutes, just as long as the sauce.
It starts with the preparation of homemade noodles. Break the eggs into a bowl and gradually add the flour over them. Stir until a firm dough is formed which is covered and left to rest for 15 & # 8211 20 minutes. After this interval, salt water is boiled and with a special noodle maker they are formed and immersed in boiling water. Boil for 10 & # 8211 12 minutes, then drain.
Preparation of beef steak. Portion the meat in 2 & # 8211 3 cm medallions that are seasoned with salt and pepper and put in a grill pan greased with olive oil.
Slice the bacon thinly and peel and chop the red onion. Add the onion and bacon slices to the grilled tihgaia with beef on the edges of the pan.
Mix the onion with the slices of bacon, and the juice that remains on the edge of the pan will flavor the beef steak, which constantly turns from side to side until browned, but remains pink on the inside.
Sauce preparation. Put the liquid cream in a bowl on the fire. When it reaches boiling point, remove the pan from the heat and add the gorgonzola cheese, finely grated lemon peel and grated cheese. Stir vigorously until the cheeses melt and a creamy sauce results.
Whisk the spinach, finely chop and mix with the spatzels and a little gorgonzola sauce. Place the homemade noodles with spinach and sauce on the plate, and next to it the beef steak glazed with sauce and over it put a few slices of caramelized red onion and slices of bacon. Decorate the repair with microgreens.
Meat stew in a pressure cooker
Especially for people with work, who when they come home have to cook food, I took pictures of the stew on.Especially for people on duty, who have to cook when they come home, I took pictures of the stew I make in the pressure cooker.
what we use:
1 2 kg of beef or pork
2-3 dried onions
2-3 green peppers
1-2 tablespoons oil
1 bay leaf
1/2 teaspoon salt
how do we:
Heat the oil in the pressure cooker and sauté the cut meat until it is white on all sides. Add onions, peppers and tomatoes, all cleaned, washed and cut into larger pieces. Sprinkle salt to taste, half a glass of water and throw in the bay leaf. We cover the pot with the lid provided and we wait. When the first steam starts to come out through the valve, we let the flap down closing it, we turn on the low heat and until it is ready we have a 45-50 minute break. Let's not forget to shake the pot vigorously from time to time to prevent the food from sticking.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
From the beef you need muscles on both sides of the spine that cut them into slices 2-3 cm thick, along with the vertebra. The part with ribs forms the anthills, and the one without ribs the sparrows that you will cut into 2-3 cm thick slices. It may be harder for you to cut the bones, so it is advisable to be cut by the butcher. In order to better maintain its shape, you have to fry the meat together with the bone, so it will not tighten.
The beef steak is ready. For her you can also prepare a delicious one white sauce, special for candied steak.
600 g beef or veal
1 teaspoon oil
150 g celery root
1 parsley root or parsnip
1 bay leaf
½ teaspoon black peppercorns
1 bunch of parsley
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200 g fermented cream min. 20% fat
1 tablespoon Dijon mustard
For caramelized onions:
Wash the meat and bring to a boil. Remove the foam formed, add a teaspoon of salt and simmer under low heat for 50 minutes. Add the chopped vegetables, bay leaf, peppercorns and top with boiled water so that the meat and vegetables are under water. Match the taste of salt and pepper, if necessary, and continue cooking until the vegetables and meat are well penetrated.
For the sauce, mix the cream, horseradish, mustard and vinegar in a blender. Add salt and pepper to taste. Cover the dish and keep it in the fridge for at least four hours or overnight to combine the flavors.
Cut the onions in half, and then cut them into thin slices. Put the onion to harden in oil, over low heat, and mix well. Sprinkle salt powder on top and cook for 3-4 minutes, stirring constantly. Add the water and simmer for another 4-5 minutes on low heat. Then add the sugar and stir for another minute.
Serve the beef with horseradish sauce, freshly chopped parsley on top and caramelized onions. Top with mashed potatoes or other vegetables.
Beef in pomegranate sauce (Ras Asfour)
I'm fascinated by the flavors of the Levant, although I admit that I don't know much about them. Every thing I do with such influences is a challenge for me, not necessarily because it would be something difficult to cook, but because I always discover new, surprising tastes.
Ras Asfour, meaning a kind of beef stew bathed in pomegranate sauce, delighted me with its robust, sweet-sour and fragrant taste. The pomegranate seeds on top brought a note of color and freshness and cut from the intensity of the meat sauce.
I went for a treat as if it were "next to", but rice or bulgur is also suitable.
My nephew was super excited about this food. Obviously, she took out her mother's eyes immediately, with & # 8222Why don't you do this stuff, otherwise?! & # 8221 My sister, older than me, who is a super cook, learning a lot from her, he stoically endured undeserved criticism (but what to do with him, always & # 8222 to someone else & # 8221 is better food than at home, right? :) and after that he made Ras Asfour until it came out on his nose. :)
- 500 g beef
- 100 ml of pomegranate sauce
- 200 ml clear beef soup
- 2 medium onions
- olive oil
- salt pepper
- a little chilli
- freshly chopped parsley
- a lemon
- a little mint
- 100 g couscous.
The meat is cut into thin strips and browned in olive oil, it is good to make the meat in slices, so that it browns, not boils in its own juice. When all the meat is done, put it again in the pan and add the thinly sliced onion. Season with salt, pepper and chilli and leave on the fire until the onion is browned. Quench with pomegranate sauce and clear beef soup (stock), then cook until the sauce thickens. Add the chopped parsley and a little lemon juice, then turn off the heat. You can decorate with pomegranate seeds.
It goes with a spicy couscous with lemon peel and mint leaves. That is: put a cup of couscous in a bowl, and put 2 cups of water to boil. Salt and pepper the couscous, sprinkle with a little olive oil and put on top a few lemon peels and a few mint leaves. When the water is boiling, pour it over the couscous and cover the bowl, letting it infuse until the beans absorb all the water. At this point, remove the lemon and mint peels and mix with a fork to separate the berries from each other.
Beef stew with cream sauce. Her taste cannot be described in words!
We want to offer you the recipe for beef stew with cream sauce. The meat comes out very tender, and the sauce - incredibly tasty. It is very easy to prepare: put all the ingredients in the tray and forget about them. It is very comfortable! We guarantee that the result will not disappoint you!
- ground black pepper - to taste.
-250 g of fermented cream
-a teaspoon of French mustard
METHOD OF PREPARATION:
1.Cut the beef into pieces like a goulash.
2.Cut the onions in half moons.
3. Grease a deep, heat-resistant bowl with oil (we used a 2.5-liter hyena glass bowl). Put the meat and onion in it. Add salt and ground black pepper.
4. Mix everything very well and press the obtained composition. Cover the dish with a lid and place it in the preheated oven at 180 ° C. Bake the stew for 2 hours.
5.Prepare the sauce: combine the cream with the mustard and the flour. Mix very well. If you want, you can replace the fermented cream with sweet cream (for cooking).
6. In 2 hours, remove the meat from the oven and pour the sauce over it. Mix very well.
7. Cover the bowl with the lid and place in the oven for another 30 minutes.
The fine stew is ready! Serve with any garnish. Today we served it with pasta. If you want to prepare it from pork, turkey or chicken, you need to reduce the cooking time: without sauce - 60 minutes and with sauce - 20 minutes.