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Beef with Vegetables

Beef with Vegetables


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I think there is no point in listing the ingredients, animal protein is the star :), vegetables accompany the taste

Servings: 1

Preparation time: less than 15 minutes

METHOD OF PREPARATION OF VEGETABLE Beef with Vegetables:

We choose a nice piece of beef that we season with salt, pepper and thyme (thyme enhances the taste of the meat, does not cover it), let the meat rest while cutting the vegetables into large pieces.

In a Teflon pan, preferably with a double bottom, melt 200 grams of butter in which we fry the beef muscle, over medium heat, for 4-5 minutes on each side. During the thermal process we do not sting the meat and do not press it, this way it will keep its juice inside.

We take out the beef on a plate and cover it. In the pan in which we prepared the piece of meat, sauté the vegetables, if necessary we add another cube of butter.

The vegetables are easy to prepare, sprinkle with a pinch of salt, in this way we help them soften, add pepper and at the end a drop of balsamic vinegar cream from red wine.

http://www.rataciriculinare.ro/muschi-de-vita-cu-legume/


Baked beef and brown sauce

Whether you want to make this dish based on baked beef during the week or on weekends, your loved ones will enjoy the penetrating aromas given by the brown sauce, along with baked carrots and maybe a portion of rice or potatoes cooked in whatever style. do you prefer. The cooking time is 15 minutes and the total cooking time is one hour. The ingredients used allow you to get 4 servings.

Ingredients for baked beef:

for steak:
1 teaspoon white flour
1 teaspoon of mustard powder
950 grams of beef
1 onion
500 grams of carrots

for sauce:
1 tablespoon white flour
the juice in which the beef was cooked (250 milliliters)

4 steps to prepare baked beef:

1. Preheat the oven to 240 ° C / 220 ° C on ventilation / stage 9 on gas. Mix the flour with the mustard powder, then season the beef on all sides. Peel the onion, cut it into slices and place it next to the cleaned and washed carrots in a roasting pan, over which the beef is placed. Leave in the oven for 20 minutes.

2. Change the temperature to 190 ° C / 170 ° C on ventilation / step 5 on gas and continue to cook the meat for 30 minutes, if you want it more bloody, 40 minutes cooked on average or 1 hour for a good steak made.

3. Remove the meat and carrots from the oven, place on plates and cover with aluminum foil to keep them warm.

4. To make the sauce, put the meat and onion juices in a pan. Mix the flour well, taking care that nothing is left at the base of the bowl. Cook for 30 seconds, then add the juice in which you boiled another piece of beef. Cook until you get the desired consistency, after which you can serve over the beef with carrots and what other side dishes you have especially.


Preparation

Put water in a pot, attach the cooker / sous vide probe and set the temperature to 56 ° C. Peel a squash, grate it and chop finely. Prepare a mixture of rapeseed oil, honey, salt (to taste), a curry powder, a nutmeg powder, a turmeric powder, minced garlic and a teaspoon of coarsely chopped fresh black pepper using a mortar.

Grease the beef muscle well with the prepared marinade and drain the meat together with the cinnamon sticks with the help of a vacuum cleaner. Immerse the bag in the water bath and cook for about 90 minutes.

Tip: If you do not have a vacuum cleaner, you can use a zipped bag. Insert the marinated meat into the bag, next to the cinnamon sticks and close the zip so that a small slit remains for air evacuation. Then, immerse yourself in the water to the level of the zip, taking care not to let water enter the bag. Once the air has completely come out of the bag, seal the bag.

Meanwhile, prepare the vegetables. Wash, dry and cook the capsicums. Peel a squash, grate it and set it aside. Remove the rosemary leaves from the twigs. Wash the lime, dry it and cut it into slices.

Preheat the oven to 200 ° C. Peel a squash, grate it and slice it into thin slices. Put the vegetables in a tray lined with baking paper, sprinkle with olive oil and cook in the oven for about 30 minutes. Shortly before the end of cooking time, add the rosemary and capsicum. Before serving, season with salt and freshly ground black pepper.

Remove the meat from the bag and drain well. Heat a frying pan, add the butter and brown the meat on both sides, until you get a crispy, golden crust.


Beef with Vegetables - Recipes

- Take the meat out of the fridge 60 minutes before cooking so that it takes room temperature

- when roasting, seal the piece of meat on all sides before putting it in the oven so that all the juices of the meat will remain inside during cooking

- put the piece of meat on a bed of vegetables (you can use what you have in the pantry) so that it does not dry on the bottom and keep the moisture in the oven

- use the following baking marks, per 1 kg of meat, kept in the oven at 200 ° C:

- for a steak in the blood: 35-45 minutes, until the meat thermometer shows 55-60 °

- for a medium roast: 45-55 minutes, until the meat thermometer shows 65-70 ° C

- for a well-done steak: 55-65 minutes, until the meat thermometer shows 75 ° C.

- always leave the steak covered for 30 minutes after removing it from the oven no matter how hard you hurry or how hungry you are, the meat should rest and the juices in it should settle. To make time easier you can open a bottle of wine.

- Get a meat thermometer. No matter how much experience you have.

The oven is preheated to 200 ° C.

The beef is cleaned of the skin, but without removing the greasy parts from it. Season with salt and pepper and leave for 30-60 minutes at room temperature before we start to prepare it.

Because our piece of meat was very large (1.5 kg) we tied it with string to get a regular shape. You can skip this stage, but we used it the next day for sandwiches and the circular shape helped.

Heat the olive oil in a pan. Fry the meat on all sides until golden brown to seal all the juices inside.

Peel a squash, grate it and squeeze the juice. Place in a tray in an even layer and place the piece of meat on top. Pour the water or wine and put in the oven.

Because I wanted a medium-well-done steak, I left it for about 55 minutes, until the meat thermometer showed, inside the thickest part, 65 ° C. You are guided by the above landmarks and do it as you wish.

Remove from the oven, place on a plate, wrap in aluminum foil and a towel and leave to rest for 30 minutes.

Cut into slices and serve.

I know the purists will jump in my head but yes, there are people who don't want to see blood on their plate and want a well done beef. A blasphemy! :). Even I cooked it more now, because I also gave small children, one year old, to eat from it, and the presence of raw meat was not appropriate.


Beef slices in mushroom sauce recipe for beef pulp with onion

Beef slices in mushroom sauce recipe for beef pulp with onion. Tender slices of beef (beef, veal, beef) slowly cooked with plenty of onion sauce, mushrooms and tomatoes. How to cook beef to be tender? Beef recipes. Sauce recipes.

Many people avoid beef for fear that it will stay strong after cooking. In the case of this sliced ​​beef in mushroom sauce with onions and tomatoes, I assure you, without exaggeration, that you will not need a knife! The meat is so soft that it is eaten only with a fork.

In stores you will find beef, beef, veal or beef. Regarding the terminology: Romanian housewives call "lean meat" any lean meat (no fat) regardless of the anatomical area where it comes from. Muscles also say the thigh, calf, brisket but also the back, sparrow or paravertebral muscles. I do not go into details about the slaughterhouse terminology because it differs from country to country. To give you an idea, I invite you to read This article written by my friend Laura Laurențiu.

We like dishes with meat and a lot of sauce, creamy and rich. I often make beef schnitzels with onions (the recipe here).

Mushrooms and onions give a special flavor to these slices of beef. And because I had some fresh mushrooms at home, I decided to adapt the classic recipe of the above beef schnitzels and modify its spices. A delicious beef came out with a lot of tasty sauce.

Below I propose 4 methods of cooking these slices of beef: in the oven, in a slow cooker, in a kuktă (pressure cooker) or in a classic saucepan (on the stove).

From the quantities below it results approx. 4 servings of beef slices in mushroom sauce or beef pulp dish with onion.


Tafelspitz & # 8211 Viennese recipe & # 8211 beef broth with assorted vegetables and sauces

Tafelspitz & # 8211 Viennese recipe & # 8211 beef broth with assorted vegetables and sauces. What kind of meat is used for the Tafelspitz recipe and what are the typical Viennese side dishes? What sauces are usually served next to Viennese-style beef broth?

Timisoara is still sometimes called Little Vienna. As someone who lives here, but who also travels quite often to the Austrian capital, from which we are less than five hours away, on the highway, I can say that it is really suitable. I say this because the Empire has left here more than the majestic baroque, secession, neo-Gothic or neoclassical palaces and I am referring to a lifestyle, to culture and last but not least to gastronomy. Throughout Banat, in fact, the dishes we call traditional, the recipes learned from our ancestors, are mostly of Austro-Hungarian origin. So is this Viennese Tafelspitz, a food that is said to have been the favorite of Emperor Franz Josef. It is also called by us and rindflaiș . In translation, it is simply about beef , and the origin of the word is German & # 8211 Rindfleisch.

As descriptive as in Banat, the Viennese name & # 8211 Tafelspitz & # 8211 refers to a specific muscle in the beef carcass. Anatomically, the Tafelspitz muscle is part of the gluteobiceps. It is located where the tail is inserted by the pelvic bones. The shape of this piece of meat is sharp and the word German spitz means & # 8230 sharp. Tafelspitz food is prepared from this muscle but also from beef broth, as I did.

On what occasion is this dish consumed?

This rindflaiș or Tafelspitz is one of the consecrated dishes of Sunday lunch, served in Banat style. After the soup clear with fine noodles or with semolina dumplings, followed by boiled beef, served hot, along with some specific garnishes. Must be boiled potatoes and carrots in soup, just enough to be tender, but not scattered. Then an apple sauce / puree with horseradish & # 8211 Apfelkren. Hot sauces are not allowed to be missing either. The most common choices are dill sauce (Dillsoßeclick for recipe), cel of cherries or a sauce made from bechamel with mustard and onion (Schnittlauch) finely chopped.

Tafelspitz is a very pleasant hot food, not very high in calories, since it is prepared by boiling. Following the very simple & # 8211 preparation, in fact & # 8211 results both a very tasty soup and the food itself. To shorten the long time we should have waited for the beef to boil, I turned to my Heinner Alcarte HPCK-6WH pressure cooker multicooker.


Beef With Flavored Butter With Different Spices

The beef muscle is tied with a string, then cut like a butterfly. Fry in a non-stick pan, in hot olive oil, until it has a brown crust. Remove from the heat and where the butterfly incision was made, fill it with half the amount of butter that was previously rubbed with rosemary, parsley, thyme, oregano, all finely chopped.

Place the muscle in the oven at 210 degrees Celsius for 20 minutes. All this time, fry the chopped onion and large chopped mushrooms in a frying pan. After they harden, they are quenched with wine and beef soup. Add salt and pepper and reduce to half. Then add the cream, stirring constantly, leave for another two to three minutes, then separate the sauce from the mushrooms and onions. Put the sauce back on low heat and let it simmer until you get a thick, thick sauce. Mushrooms and onions are blended until a fine and homogeneous puree is obtained.

Put the mushroom puree in the plate first, then the meat, on top of it put the thick mushroom sauce and the other half of the butter rubbed with aromatic herbs.


Preparation:

The meat is sliced ​​into thicker pieces and marinated.
Make a mixture of the marinade ingredients, add the meat, put everything in a bag and add mineral water or dry white wine (who likes it) as much as it contains. It is left to marinate overnight.
Slice the meat with a paper towel and fry it in melted butter (or a little grilled for the sick) very quickly on both sides, it stays in the blood.
In the sauce left over from frying, cook the onion for about 2-3 minutes (for the sick people, add a little water instead of butter), add the carrots, the tomatoes with all the juice left and boil for another 5 minutes, add the leeks, the hot pepper, let it boil in the tomato juice for another 2 minutes and add the broth and salt.
Place the sauce in a good oven dish and dip the slightly fried slices of meat.
Place in the oven over medium heat for 1 hour and a half - 2 hours, with a lid or foil on top, depending on the oven.
Serve with a garnish of potatoes, polenta, pasta. I will continue the list.
This type of food is suitable for a diabetic patient in the early stages, when he needs to keep his blood sugar within limits.


Video: Καλλίδης Μενεγάκη Συνταγή Μοσχαράκι με μελιτζάνες


Comments:

  1. Hlithtun

    It is hard to heal - easy in paradise.

  2. Brodrik

    This is already by far no exception

  3. Diondre

    I do not think so.

  4. Hildebrand

    Bravo, what words ..., the brilliant idea



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