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Steak Mix with vegetable sauce

Steak Mix with vegetable sauce

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Chicken, piglet and cow met in the oven at taclale :))

  • 2 thighs + 2 chicken wings
  • 1 kg of beef pulp
  • 1 kg pork pulp
  • 2 onions
  • 1 lg vegeta (without sodium monoglutamate, if you find: D)
  • 2 carrots
  • 1/2 celery
  • salt, ground pepper and berries
  • 2 heads of garlic
  • thyme
  • 100 gr baby carrots
  • 50ml wine

Servings: 10

Preparation time: less than 120 minutes

RECIPE PREPARATION Mix steak with vegetable sauce:

Put the meat and vegetables (apart from 1 head of garlic and baby carrots) to boil in water with vegetables, salt and peppercorns and keep on low heat until the meat is cooked. The chicken can be removed faster.

Then cut the pork and beef into slices and season it all with salt and pepper. In the oven dish we put 100 ml of the soup in which the meat and wine were boiled, then we place the meat and sprinkle it with thyme. Place the baby carrots and the remaining garlic cloves among the slices of meat and put the tray in the oven until it browns well. From time to time, take the tray out of the oven and sprinkle the meat with the sauce formed.

Pass the vegetables and scribble the meat with the sauce formed when serving :)

Tips sites


The rest of the soup can be kept for a delicious soup with noodles or dumplings.


I served it with mashed potatoes and lettuce.

Recommendations for you and your home

CS600 Smoothie and Ice Cream Set

Frying pan, enameled cast iron, round, 20cm, red

Pack of 2 extra large rollers for vacuuming 28 x 4.8m

Tab M Tabita, May 1, 2014

On the envelope of Ammonium Bicarbonate (ammonia) it is written that it is also used for sauces. However, the sauce can also be made with flour, without ammonia. )

Diana Nicoleta Anton, May 1, 2014

Tab M Tablet with ammonium bicarbonate. But I don't contradict you, honestly, so far I haven't heard of ammonium in the sauce! I knew that starch binds, or flour, in Germany I found a mix that incorporates various things (leftover steak, vegetables, etc. dried and turned into powder, plus starch, which binds goulash), but ammonium. !?

Tab M Tabita, May 1, 2014

Muraru Ana, March 7, 2014

I reread the "recipe", the flour was already added, so he wants the sauce to multiply.

Muraru Ana, March 7, 2014

by appearance, and logically, it is starch, possibly flour.

Diana Nicoleta Anton, March 7, 2014

On the envelope of Ammonium Bicarbonate (ammonia) it is written that it is also used for sauces. However, the sauce can also be made with flour, without ammonia. )

Pork chop steak with garlic and spices - served with wine sauce stewed in wine

  • Baked pork chop (Maria Baciu / Epoch Times) Baked pork chop
  • Preparation of the main ingredients (Maria Baciu / Epoch Times) Preparation of the main ingredients
  • Aromatic plants and spices mixed with olive oil (Maria Baciu / Epoch Times) Aromatic plants and spices mixed with olive oil
  • Prick the meat with the knife at the top and add it to the spice mixture. Cut the chop lengthwise, then insert the carrot slices (Maria Baciu / Epoch Times) Prick the meat with the knife at the top and add it to the spice mixture. Cut the chop lengthwise, then insert the carrot slices
  • The meat is placed in a yena dish, then the julienned vegetables are added (Maria Baciu / Epoch Times) The meat is placed in a yena dish, then the julienned vegetables are added
  • When the steak is penetrated, remove the dish from the oven (Maria Baciu / Epoch Times) When the steak is penetrated, remove the dish from the oven

Here is a succulent and tasty pork chop steak, flavored with garlic, oregano and rosemary and served with vegetable sauce stewed in wine. It is a good-looking steak that can be served just as well at a family dinner, party or New Year's Eve meal. The recipe is for 16 servings.


  • 2 kg of boneless pork chop
  • 2 carrots
  • 1-2 peppers
  • 1 leek root cut into juliennes or an onion cut into pieces lengthwise
  • 1-2 stalks of green celery (optional)
  • 6-7 cloves of garlic, chopped
  • 1 tablespoon green or dried rosemary
  • 1 tablespoon green or dried oregano
  • salt and pepper to taste
  • 1/2 cup olive oil
  • 1/2 cup white wine


Wash the meat with cold water and then dab it well with kitchen towels.

Mix the crushed garlic, rosemary and chopped oregano with salt, pepper and a few tablespoons of olive oil. Prick the meat with the knife on top and insert part of the spice paste. With a thin knife and a sharp point, prick the meat in 2-3 places, starting from the ends and going slightly along the length of the chop. A quarter of the length of the carrot is inserted into the holes obtained. Sprinkle the meat with olive oil, then grease on all sides with the rest of the spice paste.

The prepared cutlet is placed in a yena bowl, and the vegetables cut into pieces of the right size are placed around the meat. Season with a little salt and pepper, then add a quarter cup of water or bone broth if you have it at hand. Cover the tray with aluminum foil.

Heat the oven over medium heat (175 degrees), then bake in the oven for about 45 minutes. After 45 minutes, remove the tray from the oven, set aside the aluminum foil and sprinkle the steak with wine, pouring the rest over the vegetables in the pan. Increase the oven temperature to high heat (210 degrees) and put the steak back in the oven for another 10-15 minutes, to brown the crust on top well. When the steak is penetrated, remove the dish from the oven, cover again with aluminum foil and set aside for another 5-10 minutes.

The vegetables in the tray, together with the remaining liquid, are passed through a blender, thus obtaining a very fine, tasty and aromatic sauce, which is served with the sliced ​​steak.

It can be served with different garnishes: potatoes, green beans, or anything else you like.

Steak Mix with Vegetable Sauce - Recipes

A healthy cooking style means choosing products that are fresh and seasonal in markets and butchers. In the case of meat, it is the consumption of animals that are traditionally raised in our country and that can be purchased directly from producers.

Pork has gained a bad reputation because of cholesterol, but its level depends on the piece of meat and how it is prepared. Pre-packaged products, pastrami and ham are really harmful due to the high content of preservatives and nitrites. Fresh pork - especially pork chops and mussels - are beneficial and necessary for the body.

For this weekend, we present you a pork tenderloin steak with fresh vegetable sauce. Our steak is made & icircn pan directly on the stove, but can also be made in the oven. It is important to brown the meat a little on all sides so that it has a nice crust before cooking it over low heat. Our sauce has a special taste given by cooking vegetables & icirc together with meat, and thus the flavors combine harmoniously. Meat and vegetables over low heat for two hours. Well-cooked vegetables and the remaining liquid are processed in an blender to obtain a fine and creamy sauce. Corina served the steak with peas, but you can opt for other garnishes. If we have not been able to convince you to try the recipe with pork, it can also be cooked with chicken.

Corina Ureche is waiting for you her blog to discover this recipe.

If you like it, share it with your friends!


1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Towards the end, 20-25 minutes before removing the preparation from the oven, we take the aluminum foil from the bowl, to let the vegetables drop.

The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)

Baked beef with vegetables

The beef steak is marinated the night before with olive oil, greens and spices. The next day, remove the steaks from the marinade and let it drain. The remaining juice is kept for later.

Peel the onions and cut into eight. Peel the carrots and celery and cut into cubes. Leeks are cut into rounds.

Heat 2 tablespoons of sunflower oil in a pan and fry the meat around over high heat. Remove the meat from the pan, salt and pepper.

Pour the rest of the sunflower oil into the pan and fry the onions, carrots and celery in it.

The meat together with the leek slices is added to the hardened vegetables, in the pan, after which it is poured over the preserved juice from the marinade and the meat soup. Cover the pan with a lid or double aluminum foil. Bake the marinated steak in the preheated oven at 200 degrees, approx. 2 hours.

Remove the meat from the pan, wrap in aluminum foil and keep warm in the oven off.

Strain the liquid. Incorporate the cream and jam. Season with salt and pepper.

During the preparation of the sauce, boil the pasta "al dente". The marinated steak is served with sauce, hardened vegetables and pasta.

Last week I received a very nice gift from a dear collaborator: the JW Marriott hotel. I received a set of ceramic cups shaped like crumpled plastic cups. The moment I opened the box, I said: SAUCES!

On Sunday I had a pre-Christmas party, so I also had the perfect opportunity to start preparing something according to my new "gadgets". So I played with tastes and ingredients and said I deserve to share with you these recipes for sauces collected or created over time.

Unfortunately, the photo above is the most handsome, so you don't see the glasses perfectly, but believe me, they are wonderful.

Pork leg with vegetable sauce

That's what I did and he suggested an idea that resulted in a healthy and fragrant lunch cooked in a healthy way.

pork leg

For the sauce
two onions
one maaaare carrot (or two small ones)
a piece of celery
two tablespoons tomato paste

Method of preparation.
I didn't write the amount of meat because it's not a fixed weight, prepare as much as you need.
I washed the pork leg and cut it in half because it was very thick.
It doesn't have to be thin because it boils a lot, so I recommend that the diameter be about 10-15 cm.
I seasoned with salt and pepper and put it in a double-bottomed bowl and poured water halfway through it.
I put the lid on and set the miiiiic small on fire.
I let it boil there, I think for at least 2 and a half hours (very low heat!), Turning it every 30 minutes.
In the last hour I added whole garlic cloves in the water, uncleaned, only slightly damaged :))), thyme and bay leaves.

While the meat was cooking, I took care of it S.O.S :
-I washed well, well onion, carrot and celery and cut them into large pieces (unclean!) that I hardened in oil, well, well. I added tomato paste and hardened a little.
I added 2 and a half cups of water, turned the heat down and put the lid on.
I let it boil until the vegetables were soft. I took out all the pieces of the sauce except the carrot and I put the blender and I passed it.
The sauce has become thick enough, if it comes out too thin add a tablespoon of flour diluted with a little cold water.
I boiled a few more, during which time I seasoned with salt, pepper and garlic, I added a little dill and green parsley and ... that's it.

I served the meat with sauce with rice garnish (go puree) and cabbage salad.

Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender!

Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender! Baked pork neck on a bed of vegetables with potatoes, garlic, onions, peppers, carrots. Sliced ​​pork cooked on a platter. Steak recipes. Recipes with pork neck. Recipes with sliced ​​meat.

How to make tender and juicy pork steak but also red and appetizing? This question has been asked by many readers and I hope we have been able to provide the answer in many steak recipes which I published.

Generally we make roast pork in the oven in large pieces (1.5-3 kg) because it remains juicy and tender even after baking. Here's how we do it pork leg on the tray & # 8211 recipe here.

Or pig neck in the oven & # 8211 the recipe here.

Many people are used to tray steaks made from slices. Why? I do not know! I think some people have the impression that this is the only way the meat "penetrates". They forget that by exposing the muscle fibers, they will dry out excessively during baking and the result will often be a dry and dull steak. Another mistake is to immerse these poor slices of meat in a sea of ​​liquids (water, wine, etc.) that do not fall during baking and that lead, most often, to a very unappetizing gray-gray stew, de- downright dubious. These are "submarine steaks".

The sliced ​​neck at 2 cm thick is perfect for to be fried in a pan or on the grill & # 8211 see here. Why torment her in the oven?

And yet, if we follow some simple meat cooking techniques, we can also get a sliced ​​baked pork steak that is tasty, tender but that looks great!

A steak that can only be eaten with a fork! The meat is soft and melts in your mouth. All this is obtained through sailor and slow cooking in the oven.

Good. Let me show you how I made this wonderful pork steak sliced ​​with vegetables and baked sausages. From the quantities below come out approx. 6 good portions of neck on the tray with a generous garnish of cooked vegetables: potatoes, onions, garlic, carrots and peppers. It is not mandatory to put sausages, but their smoky aroma also contributes to the final taste of the dish. The nape of the neck can be replaced with pork fat with some fat. This recipe is NOT made with lean pork leg or boneless and defatted cutlet.

I mentioned marinating above: yes, this meat must be marinated in the refrigerator for at least 24 hours (preferably 48 hours).


  1. Dazilkree

    This is the most valuable answer

  2. Girard

    It is understood like that in two ways

  3. Tukus

    Hey! Are you familiar with the sape exchange?

  4. Calchas

    Authoritative answer, informative ...

  5. Gavriel

    You have hit the spot. An excellent idea, I agree with you.

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