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Boil the veal.
After boiling, boil for about 7 minutes.
Then remove the meat and cut it into small cubes.
Put olive oil (3-4 tablespoons) in a small pan.
Add a handful of broccoli and a handful of baby carrots. Cover with a lid and let it cook for a little ~ 3 minutes.
Add a pinch of salt and a pinch of vegetable knorr. Add half of the garlic clove cut into thin slices.
After all this is cooked for 5 minutes (stirring occasionally and covered with a lid), add the cherry tomatoes cut into 4 + cubes of beef.
Leave it on the fire for another 10 minutes, stirring occasionally.
Beef escalope with mushrooms
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Beef with spicy sauce
Beef chop recipe with spicy sauce, prepared with vegetables, broth, onions, pickles and mustard
Beef broth with horseradish
Beef broth recipe served with horseradish, carrots and natural potatoes
Beef blanchet with rice
Beef blanchet recipe with rice, prepared with onion, eggs, flour and vegetables
Spicy chicken in the pan
Stir-fried chicken with vegetables
- 600 g chicken breast
- 1 red bell pepper
- 2 carrots
- 2 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 1 bunch parsley
- 1 lemon
- 300 g tomatoes
- 1 hot pepper
- 1 yellow onion
- sare & amppiper
Cut the meat into suitable cubes, then chop the vegetables, we will put the onion in it, when it starts to become translucent, add the rest of the vegetables together with the spices, let it penetrate for about a few minutes.
Add the chicken, let it cook for a few minutes, about 5-7 minutes.
We extinguish the fire before cooking too much, otherwise we risk the chest becoming inflamed.
The truth about lures. and something to put in the pan
In any discussion of recipes with lures we must first go to the origins. It is good to make sure that everyone speaks knowingly. There are some explanations on the Romanian internet about the general confusion between lures and fools, but they did not have such a great effect in time as to restore the historical truth.
By the way, for about a week now I've been telling those around me about them (after I hit them on the head with the famous pussy), and my conclusion & # 8211 without claiming a scientific study & # 8211 is that at about 20 of people, at most two know what those lures are. Or rather I know that they are not fools. Otherwise, total confusion, I even noticed a certain disappointment of those who find out that they are not the same thing. And if I think about it even better, I have the feeling that some people didn't even believe me, convinced that I am the one who beats the plains.
Well, no. Mummies are just glands that are found in the chest or neck area in some younger animals. Fuddles are something else, they are testicles, I think everyone knows these. Sper.
Surely I can tell you that you will find lures for calves. That I had these and cooked them. There would be the lamb ones. And I read that there would be pork. If the list of animals that have lures is longer, you should know that it hasn't arrived yet, although I tried to find out.
For those who are unfamiliar with glitter when it comes to recipes with organs, any kind of organs, the experience of the mummies will be very pleasing. Fixed for these people, what I write here is a promise. You can't go wrong with that. If I, who am an organ consumer, would start making a ranking, I am very sure that these have just entered the first place. Believe me, you go safe with something like that.
It is difficult to define the place of the lures in the register of tastes. In English they are called swetbread, just like that, related, I don't know what's with the bread there, but I understand what's with the sweatshirt. Perhaps the most convenient comparison is with the broken brain. Which we all probably know, at least from childhood. But the mummies are firmer, which makes it even easier to work with them in the pan.
I tried many options, I drew some conclusions. Almost all the recipes I've come across lead to a common denominator. Leave in cold water, boil in salted water, sometimes vinegar, then remove the skin and only then prepare. I also went through this whole technological process, but I also did it by omitting this stage. That is, washed in water, dried with a kitchen towel, cleaned only of the greasy side, fried with a little oil, I assure you that they were just as good.
In order not to make them very simple from the beginning, although I don't think this would be a problem at all, I leave here a recipe, it's a minimalist combination of flavors, enough to catch the versatility of the lures that you will keep meet on this blog in the coming years. In all possible combinations. By the way, I think they're perfect for grilling.
I chose to make them in the pre-boiled version, so patience in this case can be a virtue. I took 500 grams of lures in a bowl of cold water, water that I kept changing for about two hours. Then I boiled them in water and salt, I put a teaspoon of vinegar, I put a lid and I took care of some vegetables. An onion, a red bell pepper, a hot pepper, a bunch of parsley, I crushed in the mortar less than a teaspoon of mustard seeds and I put aside some turmeric for the end of the operation.
I put the mummies out of the hot water in a strainer to recover a little, after which I took off the skin. And I wiped them well, but all well with paper towels. It is important to get into the pan without water, it must make a crust, not boil. That's why the pan must be well heated, over high heat. And in order to fry them properly, I cut each one into smaller pieces. As big as a thumb, if you really want a benchmark for it.
The pan is well heated, I put two teaspoons of olive oil, no more is needed, this is where the big sizzling begins. Don't forget to add salt, it doesn't spoil a few traces of pepper, I even put 3-4 cloves of garlic that I ran through the pan with lures. Which I took out only after they came to make a brown crust. Between crust and brown, emphasize the crust. Taste along the way to catch when they are ready. Or when you decide to be ready. After that they go a little outside, in the sun, comes the part with the vegetables.
One by one, olive oil, finely chopped onion, golden, too, then the diced pepper, the hot pepper also cut, the mustard seeds, some salt, some butter, made into a large chorus with all this at a place, where the lures, turmeric and parsley are finally caught. That's all. I'm not going to lie to you, if I had, I'd actually be drinking a beer after this whole show. I don't know if it's thirst or happiness.
I really enjoyed the meeting with the lures. In Bucharest you can also find Mircea Măcelaru, because here I was inspired to ask about them, they are not visible in the refrigerator. But if you know other places, including where you can eat lures, let people know, don't keep it to yourself.
Stir-fried beef - Recipes
BAGS KAVURMA - PAN SPICY WITH vegetables
Sacks Kavurma is an original dish from Turkey, full of colors and joy, where we can combine colors, we can play with them, like watercolors, where we can feel like children… just like in the past. only we will color the plate and not the coloring book)
- chicken breast - 1 pc
- onion - 1 pc
- hot peppers - 1 pc
- red kapia pepper - 1 pc
- green bell peppers - 1 pc
- yellow bell peppers - 1 pc
- tomatoes - 2 pcs
- garlic - 1-2 puppies
- soybean oil / grape seeds / sunflower - 4-5 tablespoons
- cumin powder - 1 teaspoon tip
- turmeric - 1 teaspoon
- sweet paprika - 1 teaspoon tip
- chili - 1 teaspoon or more if you like hot
MAKING THE PAINTING:
The chicken is cut into thin and long strips, the onion is cut into juliennes, the hot pepper into thin slices, the garlic is finely chopped, the tomatoes are peeled, the cubes are cut into small cubes and the peppers into thin strips.
Heat the oil in the pan, add the chicken strips, heat a little, then add the onion, garlic, bell pepper and hot pepper. sprinkle the spices and when they are almost ready, add the tomato cubes and leave a little more. at the end, add the finely chopped parsley over the chicken and vegetables.
500 g of beef
1 large red onion
3 cloves of garlic
2 large pumpkins
50 ml of oil
1 tablespoon of the following mixture of spices: cumin, paprika, pepper, salt, thyme
Wash the meat well and cut it into small cubes. Chop the onion and garlic. Grate the carrots. Cut the zucchini into slices. Heat the oil in a deep frying pan. Fry the meat, adding the spice mixture over it. When the meat is well browned, remove it with a whisk and add the onion and garlic, then the carrot, then the zucchini. Stir well. Then add the beef. Put a small glass of white wine on it and put the pan in the preheated oven for 30-40 minutes, until the meat and vegetables are done. Good appetite!
Meatballs with a mixture of vegetables and meat
Meatballs are my boys' favorites, and I, as a basic recipe, have these meatballs with a mixture of vegetables and meat.
Combine minced meat with vegetables in a ratio of 1: 1.
[ingredients title = & # 8221Ingrediente & # 8221]
- 1 kg minced meat (pork + beef)
- 2 onions
- 1 clove of garlic
- 2 carrots
- 4 potatoes
- 2 eggs
- a thyme powder
- a basil powder
- a pepper powder
- salt to taste
- 200 ml oil for frying
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for the meatballs with a mixture of vegetables and meat
The minced meat must be low in fat so that the meatballs don't come out too dry, that's why I combine beef with pork.
Peel the onion and garlic, wash them and grind them in the food processor, then add them over the minced meat.
We clean the carrots and potatoes, we wash them, we pass them through the robot, then we drain the juice well, pressing them in our hands and we add them over the minced meat.
Season the resulting composition with spices and salt, add the two eggs and mix well.
I only use flour, breadcrumbs or bread.
Preparing meatballs with a mixture of vegetables and meat
In a frying pan or tuciulet with higher walls, heat the oil.
Form the meatballs the size of a ping pong ball and dip them in hot oil.
Turn them from side to side during frying and leave them until well browned, over medium to high heat.
We take them out in a sieve, or on absorbent paper towels, let them drain from the fat and serve them hot with mustard.
The 10 best grilled vegetables
If you replace, even virtually, the image created above with over instead of fatty meat, and you will put it next to it vegetables, you will turn a heat pump into a Healthy and beneficial menu.
We all love grilling, or rather grilled meat, its taste is unmistakable and seems addictive.
We suggest you change the data of the problem a bit and see if you are satisfied with what you will eat.
Here are the best grilled vegetables:
- asparagus - was named the king of grilled vegetables. It has a pleasant texture and an unmistakable aroma. Try adding a little garlic sauce over the grilled asparagus and you will create magic in the plate.
- Potatoes - they are special if they are made on a covered grater (with lid), without the need to wrap them in aluminum foil. Rub the potatoes with a little olive oil, season with salt and pepper. Put them on the grill and close the lid. They will be ready after 45 minutes. or an hour.
- maize - We think it is the least used grilled vegetable, but its taste is wonderful if after baking it is rubbed with a little butter and salt.
- Onion - no other vegetable changes its taste more on the grill than onions, from hot and penetrating to sweet and soft. To make the grill faster, cut the onion transversely into slices of maximum 1 cm and insert the slices on wooden spikes. Pay attention to the cooking time! I'm ready when the edges start to darken (not burn) and the interior becomes soft.
- Zucchini or zucchini - it is prepared quickly if it is cut into rounds of max. 1 cm or long, thin strips. After it is cooked, you can add salt and pepper or you can marinate it in a hot sauce before putting it on the grill.
- Tomato e - they are delicious grilled if they are prepared according to the following recipe: cut them in half, in width, put them on the grill face down for 3-4 minutes, then over the part that was made add a little pesto and leave put them for another 3-4 minutes on the grill on the other side.
- Radicchio. When it comes to this vegetable, the camps are divided: some consider it too bitter, others love it precisely for this quality. Here's how to prepare it: cut the radicchio into 4 lengths, place them on a plate and sprinkle with oil, add salt and pepper. Refrigerate the dish for at least 30 minutes, stirring occasionally, so that the marinade fits well in all the leaves. Remove from the fridge, drain the sauce well and put on the hot grill for 7-8 minutes. Turn them every 2 minutes so that they do not darken too much.
- Bell peppers - It can be done in two ways: whole, until the skin has charred and can be quickly removed or cut into pieces and left on the grill until the edges begin to darken.
- eggplant - some we just love cooked simply and seasoned with salt and a little pepper, others we prefer cut into slices 2 cm thick, dipped before being put on the grill, in a marinade (a combination of balsamic vinegar, garlic, basil and olive oil).
- Green beans - You may not think so, but green beans, provided they are very raw, are fantastic grilled. The requirement says that it must be placed in a metal basket (like a sieve) on the grill to turn them easier and not to get lost. Once done, add a little olive oil, salt and pepper. Or maybe you prefer them bathed in garlic sauce?
Combine vegetables to taste. The assortment of meat or fish remains at your choice, but the most suitable for grilling is salmon or cod. For a quick version you can opt for skewers, combining meat or fish with vegetables. For suggestions, choose from the recipes below.
Ingredients for the pleurotus recipe in the pan:
- 500g pleurotus mushrooms
- 1 small red pepper
- 100ml white wine or soy sauce
- salt pepper
- 2 tablespoons oil
- 2-3 slices of hot pepper (optional)
How do I cook pleurotus mushrooms in a pan?
Cut the mushrooms into strips, fry them in the pan for 3-4 minutes and then add the sliced red pepper. Stir and add the wine or soy sauce. Cover with a lid and leave approx. Ten minutes.
Season with salt and pepper and serve.
In the soy version, they go great with Chinese rice noodles.
Edit: I took your advice into account and at the end I recommend adding 2 finely chopped garlic cloves and chopped green dill.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Try the recipe for beef steak. It's a simple and quick meat recipe!
Beef steak is a simple and quick meat recipe. You can prepare this recipe from veal, namely: mussels, sparrow or ribs with meat also called antricot. The recipe is suitable for people who love meat and prefer it as natural as possible, without sauces, etc. You will get a juicy and fragile antricot if you follow the tricks below.
Beef steak in the pan
Veal is rich in iron and quality protein. Nutritionists recommend eating quality red meat about 2-3 times a week. Any meat recipe will be successful if an essential condition is met: the meat must be of good quality and fresh. I opted for Nivalli beef, see the offer here. For the first time I tried beef antricot and I want to tell you that I received a fresh beef steak, intense red and with a thickness of about 3.5 cm. Despite this, the meat came out juicy, although I would have preferred it to be sliced thinner for faster cooking.
I also wrote about beef and cooking tips here.