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Pork steak with mashed potatoes with corn

Pork steak with mashed potatoes with corn

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  • 3 pieces marinated pork chop
  • 3 pieces marinated pork leg
  • 6 potatoes
  • corn flour
  • salt
  • rosemary

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork steak with crispy potatoes with cornstarch:

I took the pig from Kaufland, ready to marinate. I really like it, I find it very tasty.

Peel the potatoes and cut them into cubes, then add them to the mixture of corn flour, salt and rosemary. Place in a greased pan and stop a little with oil. In another tray, place the pork pieces and stop them with a little oil. Put them all in the oven until they are nicely browned. I served yogurt sauce with cucumber, garlic and dill.

& # 8222Platouas & # 8221 with baked potatoes

I don't know exactly how to tell this dish. A kind of tochitura & # 8230but not really & # 8230 anyway, it inspires a big platter loaded with something like that. But as I did not have such a large plateau I did & # 8230platouas. And potatoes & # 8230. A wonder! Almost everything is made at home, in the sense that I used smoked meat in my own household, and homemade sausages, and smoked in the same household.

Ingredient & # 8222platouas & # 8221:

  • smoked pork (about 500 grams)
  • smoked thin sausages (about 300 grams)
  • 2 eggs
  • salt, pepper and other spices

Potato ingredient:

  • 700 grams of potatoes
  • a cube of concentrated soup (or 2 teaspoons vegeta)
  • half a teaspoon of curry powder
  • 2 was dafin
  • a pinch of salt
  • 6 tablespoons oil
  • a tablespoon of fat (ideal for duck or goose, if it doesn't work and pork) & # 8211 optional
  • 1-2 tablespoons flour
  • pepper

The plateau is even easier. Cut the meat into suitable cubes, cut the sausages as well. Put the meat in a pan / pan in some oil, and brown well. When it is almost ready, pepper it and put it and leave the sausages until they are ready. Meanwhile, beat the two eggs with a pinch of salt, pepper and a little thyme. Put the egg over the meat and sausages, then mix vigorously so that the egg covers the meat and sausages as well as possible. When the egg is ready, the dish is ready.

The potatoes, I tell you from the beginning, take about 2 hours until they are ready, but the result is fully worth it! First clean, wash and cut into small cubes. Put in cold water, and put in the water the crushed cube of soup, bay leaves and curry. They are set on fire. When it starts to boil, leave it for another 10 minutes, and drain it.

Grease a marshmallow form with oil and fat. Preheat the oven to 200 degrees Celsius. Put the empty tray on the bottom shelf of the oven to heat it. Sprinkle the well-drained potatoes with flour each piece, and season with plenty of salt and pepper. Remove the tray, put the potatoes in it, and put it in the oven. After 20 minutes, stir in them, and move to the top shelf of the oven. Leave for another 35 to 50 minutes, until they are nicely browned, as in the pictures.

When they are all ready, assemble the plate, in which some ostentatious pickles are thrown ostentatiously (also from home & # 8211 to be organic to the end). A fatty food, typically Romanian, and damn good! I will start to lose weight until I lose another 10-20 kg :). Good appetite!

Slow cooked steak with balsamic vinegar

Steaks, ahhh, steaks! I admit, I love steak of any kind and today we prepare together Slow cooked steak with balsamic vinegar, in slow-cooker Crock-Pot 4.7l digital. Slow cooked meat is my favorite & # 8211 remains extraordinarily juicy, no matter what type of meat is used and the meat is so tender that it falls off the bone and you actually feel it melt in your mouth!

Slow Cooker Crock-Pot 4.7l digital entered the life of our family more than 6 years ago and is used at least twice a week. It is wonderful because we enjoy the benefits of slow cooking & # 8211 food is cooked at low temperature for a long time and thus retains not only its colors but especially its nutritional properties.

As for the meat cooked slowly, it has an intense taste, it remains juicy although it is cooked in a little liquid. It does not burn, it does not stick to the pot, it must not be followed. Do the same with soups or stews: put the ingredients in the morning Crock-Pot and at noon we have the food ready, with 0 effort on my part. In addition, at the end of the cooking time, the appliance automatically enters the & # 8220keep warm & # 8221 mode, which keeps the food warm until the time of serving. The display is electronic and intuitive, very easy to use.

You can find many recipes both on the Crock-Pot Romania website and here on the blog, I leave you some suggestions below, click on each title to access the recipe:

Steak cooked slowly with balsamic & # 8211 Everything you need to know about the recipe

  • as I wrote in the video recipe for slow cooked steak, you can use your favorite type of meat. I chose the turkey meat as a steak idea for Easter, because Luca and Luna don't eat lamb. But, using the same recipe, you can prepare lamb (leg or ribs), goat, rabbit, but also pork steak in one piece (neck, chop, shoulder, muscle).
  • together with the slow cooked steak we prepare a special marinade, based on balsamic vinegar. It is full of flavors and spices and, due to slow cooking, they blend well with vegetables and meat.
  • we have a seemingly simple garnish: new potatoes cut into quarters and carrots, but, due to the way they are cooked and the marinade based on balsamic, the vegetables look caramelized and have a wonderful taste! Even if they stay in the Crock-Pot for 5 hours, the vegetables keep their texture very well!

Together with Crock-Pot Romania we have prepared a special discount code - TEO10 & # 8211 that you can use in the shopping cart on!

Ingredients for 6-8 servings of slow cooked balsamic steak:

  • 1 kg of potatoes
  • 2-3 carrots
  • 2 turkey legs
  • 80ml olive oil
  • 150ml balsamic vinegar
  • 2 teaspoons mustard
  • aromatic herbs (oregano, basil, rosemary)
  • 10-15 cloves garlic
  • 4 green onion threads
  • 1/2 teaspoon cinnamon
  • 200ml chicken / beef soup

For how to prepare the recipe for Steak cooked slowly with balsamic, click PLAY in the window below!

Together with Crock-Pot Romania we wish you a quiet and tasty Easter with your loved ones! May you be the best!

Baked potatoes (with corn)

Honestly, I find this recipe for corn potatoes strange, but I will try it at least once, out of curiosity.
Regarding the activation of a plugin for subscribing readers to my articles, I tried one and I'm not sure if I succeeded, I'm not very good. What good people help me too. If you want to try it and let me know if it works, please!

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I also tried it out of curiosity, especially because it seemed easy to prepare, but I have already done it 5-6 times so far. I also change the baked potatoes a bit, it had already become boring to always throw some potatoes next to the steak.
Unfortunately, I can't really help you with Wordpress tips, I'm on Blogger (and I can't say I'm good at that either). All I can do is go in now and try.

I just finished eating. they were very good, very crunchy, so whoever eats should look good with their teeth :))

When I read this message of yours to be honest, I was a bit skeptical about the recipe and I almost changed my mind to try it anyway.
And yet I tried it ... and. I'm sorry to tell you that it seems like you didn't come up with the recipe to say that "whoever eats must be well-groomed".
I am very bad with the teeth but I did not have problems with these potatoes because they came out very soft even if they had corn crust.
Maybe if you repeat the recipe and strictly follow the instructions, you will get: P

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(5 points / total votes: 127)

ramisimion 8 years ago - 12 November 2009 10:12

Re: Crispy baked potatoes

Ioana, how many ways to prepare potatoes you know, I'm impressed! Today's ones look like chips. I am not a fan of commercial chips, I could replace them with them. On Saturday I organize a festive meal and I think they will be 100% part of the menu, I have to surprise my guests again. All this thanks to your wonderful recipes. Thanks a lot!

Alina Huzuneanu 8 years ago - November 12, 2009 10:20

Re: Crispy baked potatoes

they look great to me. I'll try them tonight

ruxandra 8 years ago - 12 November 2009 12:19

Re: Crispy baked potatoes

I discovered your site by chance, in addition to my two favorites, today I am adding another one that honestly is a real inspiration, a mouthful of fresh air sometimes I have culinary blockages and honest to be home when I ask what they want me to do for food I come, I think, already, the famous comments: what do you want, what is easier. Honestly it would be easier for me if someone would tell me clearly why he has a craving. so thanks for this wonderful site

elyn 8 years ago - 12 November 2009 19:46

Re: Crispy baked potatoes

I did too ..I didn't like how the Malay felt, maybe I was wrong somewhere ..

oana georgiana 8 years ago - 12 November 2009 20:34

Re: Crispy baked potatoes

super taste magic potato

Andra 8 years ago - November 16, 2009 13:04

Re: Crispy baked potatoes

These potatoes look very good, I put them on my wish list. What Mexican spice did you use?

Ioana 8 years ago - 16 November 2009 13:28

Re: Crispy baked potatoes

alina 8 years ago - 21 November 2009 22:06

Re: Crispy baked potatoes

scz, when you say malai do you mean malai flour, crushed malai or?

Ioana 8 years ago - November 22, 2009 11:18

Re: Crispy baked potatoes

I mean corn, that is, cornmeal.
it is the malai that is sold in bags in stores and from which you make polenta. this, not necessarily this company, but it's about this corn: [link] I hope it looks good in the picture

dorin 8 years ago - 24 November 2009 17:16

Re: Crispy baked potatoes

good art and I'm sure they are good

Alexandra 8 years ago - 30 November 2009 17:25

Re: Crispy baked potatoes

Today I do them for the second time. I chose them as a garnish for fried fish. They are delicious and crunchy!

alin 8 years ago - 13 December 2009 15:54

Re: Crispy baked potatoes

mihaela 8 years ago - 2 January 2010 16:21

Re: Crispy baked potatoes

is the recipe also used for old potatoes? or only for new ones?

Aluas Maria 7 years ago - 9 February 2010 13:27

Re: Crispy baked potatoes

They are bestial, I have already done them twice and I will do them again because they are number 1

Elena 7 years ago - 1 March 2010 23:11

Re: Crispy baked potatoes

I recently discovered this site and I can say that I have a lot to learn. I don't know how to cook very well so I will make a special agenda with recipes only to start putting into practice what I read on this site. these potatoes can only say that they look very good and that I will let you know at the right time when I cook what I think about this recipe. So I expect as many simple and easy to prepare recipes but also delicious.

alexandra 7 years ago - 15 March 2010 11:21

Re: Crispy baked potatoes

super super good !! I have done it 2 times so far and I have given the recipe further

carmen7 7 years ago - 21 March 2010 17:27

Re: Crispy baked potatoes

cozma gabriela2000 7 years ago - March 29, 2010 1:35 PM

Re: Crispy baked potatoes

I think it's a delicious recipe and I like these combinations super

iulia 7 years ago - 14 April 2010 18:44

Re: Crispy baked potatoes

I did them today for the first time. I had to improvise for objective reasons (the rented studio doesn't have an oven, just a stove), so I made them on the grill. Perfect! When my college colleagues come to me, I will cook them too. I will definitely impress them! In my opinion, the Malay does all the work. Anyway, a recipe as easy as it is tasty.

it doesn't matter 7 years ago - 22 April 2010 16:48

Re: Crispy baked potatoes

I made potatoes, they turned out quite ok, but I put them at 220 degrees and 45 minutes and they burned and you say I put them at 250 degrees and 45 minutes.

vali 7 years ago - 28 April 2010 13:55

Re: Crispy baked potatoes

how are they cold we go to a barbecue on Saturday and I wanted to know if I could make them from home: D. or maybe you give me a garnish idea and not the eternal salad. thx (I'm young at first in the kitchen)

Ioana 7 years ago - 28 April 2010 14:07

Re: Crispy baked potatoes

you better make the potato garnish also warm there.
you could make for example Skin potatoes: [link] bake the potatoes in their skins at home and eventually cut them in half and clean the core. and on the grill just grease the shells with butter and continue as in the recipe.

or you can bake the vegetables [link], just fry the vegetables on the grill. these would go well with any grilled meat

Andrevia 7 years ago - 18 July 2010 01:44

Re: Crispy baked potatoes

hmm I didn't put Mexican spice and they were very good anyway. anyway, wonderful

aly 7 years ago - 23 July 2010 14:14

Re: Crispy baked potatoes

Seeing his "it doesn't matter" comments, I was tempted to put them at a lower temperature or turn them off faster. But still I said to myself "you don't lose anything if you try" and I listened exactly to Ioana's advice. DO NOT BURN! Iasa DELICIOUS! Try with confidence. Maybe if you do exactly as in the recipe, cut the potatoes, they won't burn. I made new potatoes but not "very" new ones. Good appetite and you and me! Thank you Ioana. Continue to give us in-depth details. That's the only way we can do it.

Alexandra Tugui 7 years ago - 21 November 2010 14:25

Re: Crispy baked potatoes

it looks very delicious to see if it is delicious I sit and look at the picture it leaves my mouth watering

Crina Morari 7 years ago - November 27, 2010 19:45

Re: Crispy baked potatoes

I made this recipe and it turns out it's not so tasty, reheated, so it's best to do as much as you think you can eat at the moment. and I peeled them because I don't like fried in shell ... and they came out just as good

Cristina Cosa 7 years ago - 3 December 2010 19:17

Re: Crispy baked potatoes

super your recipes. I have already made some of them and they have been appreciated. keep it like this

Cristina Cosa 7 years ago - 4 December 2010 18:35

Re: Crispy baked potatoes

dear ioana how 5 minutes I took the potatoes out of the oven and they are delicious. I go great with a beer

iulianic 7 years ago - December 29, 2010 09:03

Re: Crispy baked potatoes

Interesting recipe! Thank you!
With breadcrumbs instead of corn, what will they be like? As for the oven temperature and baking time, I don't have any problems. I open the oven and try with a fork.

Irina 6 years ago - 24 January 2011 10:23

Re: Crispy baked potatoes

Ioana, I also made these potatoes that turned out delicious

I already make several recipes on the site, thank you very much for sharing your experience with us.

Anisia 6 years ago - 28 February 2011 17:03

Re: Crispy baked potatoes

I'm in the oven now. I am nervous!
Ioana, I missed your angelic site!
I kiss you and I'll be back (only if I have good news about the magic potatoes)

lili 6 years ago - 20 March 2011 19:21

Re: Crispy baked potatoes

I'll try them tomorrow. cold are not good?

Ioana 6 years ago - March 21, 2011 10:48

Re: Crispy baked potatoes

like any baked potatoes not too. they are not evil, that is, you will be able to consume them, but they will not have the same flavor.

Darvenia Darvi 6 years ago - 30 August 2011 20:34

Re: Crispy baked potatoes

I also make it tonight but I don't have Mexican spice, I have chilli and oregano and I also put rosemary

mady 6 years ago - 1 September 2011 14:14

Re: Crispy baked potatoes

I'll try the recipe too, it looks so good.

iuliana 6 years ago - 5 October 2011 11:32

Re: Crispy baked potatoes

Aida 6 years ago - 8 November 2011 16:07

Re: Crispy baked potatoes

They came out so good that tomorrow I'll do it again. Even if my oven is one without the possibility of adjusting the temperature. I put it on low heat, so as not to have any surprises, and I followed them, but after 45 minutes they were yammi. Thanks for the recipe.

gaby 6 years ago - 16 November 2011 17:56

Re: Crispy baked potatoes

very good, thank you very much that today we had guests and I didn't know what to do next to the meat anyway and you can try instead of cornmeal to put breadcrumbs with super parmesan cheese

Ioana 6 years ago - November 17, 2011 09:22

Re: Crispy baked potatoes

thanks for the idea, it sounds great.

Ioana 5 years ago - 4 February 2012 15:32

Re: Crispy baked potatoes

hmm they look very good, now mine are made too, I can't wait to take them out of the oven: D

roncea florentina 5 years ago - 3 April 2012 19:28

Re: Crispy baked potatoes

now I discovered the site I will try the network with crispy potatoes tonight

Yo Iza 5 years ago - 18 May 2012 13:24

Re: Crispy baked potatoes

Definitely tomorrow, they will be part of the menu. To miss . .

Catalina Elena Ionita 5 years ago - 7 June 2012 21:45

Re: Crispy baked potatoes

Suuuper: D They came out delicious !!

ema 5 years ago - 8 August 2012 12:10

Re: Crispy baked potatoes

Can Mexican spice be replaced with other spices? : D

Ioana 5 years ago - 8 August 2012 12:57

Re: Crispy baked potatoes

yes, any spice you like on baked potatoes

Bianca Coman 5 years ago - 22 November 2012 16:48

Re: Crispy baked potatoes

wow. have a lot of nice and good recipes. you are a perfect housewife. a real cook. CONGRATULATIONS.

Cathy 4 years ago - 25 March 2013 15:11

Re: Crispy baked potatoes

this recipe saves me how many times I have to quickly prepare a garnish for a steak and I don't have much time! it is fast and very tasty! I also made the variants with breadcrumbs, with breadcrumbs and parmesan and they come out very good. One night I only made potatoes with oil and spices because I had no corn or breadcrumbs and I realized after I put the oil on the potatoes (it was a bit late), but they come out good anyway!

Lia 4 years ago - 3 August 2013 11:56

Re: Crispy baked potatoes

I want to cook them tomorrow but I'm worried about their baking in the oven.

I have an old stove without an oven temperature indicator. It has 8 steps. I don't know what the maximum temperature is for you? 250? then I would appreciate that the highest step 8 would be 250grd and a 6 about 200grd. Will she be okay?
It is up to me not to blink them only on top, to brown or peel them and in the middle to leave them undone.

Ioana 4 years ago - 4 August 2013 13:51

Re: Crispy baked potatoes

Lia, I can't tell you exactly, I didn't use such a step cooker. Don't you have the instruction book where to tell you what temperature corresponds to each step? If not, in your place I would buy / borrow an electronic kitchen thermometer and set the temperature for each stage. It's the safest. I checked my new oven even if it has a thermostat, because at the previous one I found a fairly large deviation between the thermostat and what it was in reality (the temperature was lower than the set one).
If none of these solutions are ok for you, use the step you usually use when baking potatoes and they come out well. That is the right step for this recipe as well.

Lia 4 years ago - 5 August 2013 16:27

Re: Crispy baked potatoes

Exceptional, bake on oil-free parchment. God, what does this internet mean, as far as you know, in Ceasca's time, mothers only knew how to make them in the oil tank in the oven.

Eventually we put them at the highest level and put them in the tray where we had the legs in the crust like kfc because we were in a hurry. They didn't quarrel, I watched the times but I didn't have to take out any assortment faster, I just returned the meat after 1/2 hour, it lasted just as long, both turned out delicious.

Next to the thighs I made the yogurt sauce + garlic and salt and it went great. + salad.
Thanks for such a recipe

Lia 4 years ago - 6 August 2013 08:39

Re: Crispy baked potatoes

Yesterday at noon because. I had forgotten the small red potatoes in the market, I cooked the first tranche of white potatoes I had around the house and I was delighted even if they were not too crunchy.

In the evening when I cooked for my husband to be fresh, I made them from the red ones (both varieties peeled because they are all crunchy for me) but they didn't come out, I still thought they were strong and unmade and -I peeled too much plus I hurried and forgot to grease them with oil and obviously I didn't eat them. Today we still have thighs but I'm going to buy more whites, not reds.

Eating with the whole shell is a very good thing, Edgar Cayce said to get used to feeding the pigs the core and eating the skin.

Ioana 4 years ago - 6 August 2013 10:04

Re: Crispy baked potatoes

Lia, red potatoes are used in salads or other dishes that you want to keep their shape after cooking, not to break. that's why they didn't come out so well baked.
mashed white potatoes are ideal for puree or baking.
when fried, unflavored white potatoes.
these are the rules at sea.
If you have ever wondered why you have different results with potato dishes (for example, puree feels strong if you do not use the right potatoes), the explanation is the type of potato used. so watch out for the potatoes, it looks like a common ingredient but it's not!

Lia 4 years ago - 6 August 2013 18:07

Re: Crispy baked potatoes

Thank you.
I also knew that the red ones are stronger, but I noticed your recipe first, lalena, and she indicated the source on her blog, and that's how I got to you. That's how it was fair to say impressions and here, maybe I'm helping someone.
I read all the comments on every new recipe I make and find out something new from the world.
. And it was from her (Lena) that I remembered that she said to use "pink" potatoes. or for me there are only two kinds of white and red. Hence the confusion. I think she made them when those new tomatoes appeared that look pink when they are small, when they barely appear on the market. The sweet ones are really bad, so that's not what he meant.
I also posted there, so that it would be known.

But how do you distinguish between floury and non-floury white potatoes, because I didn't know that white potatoes are of two kinds?

Ioana 4 years ago - 6 August 2013 20:42

Re: Crispy baked potatoes

the white ones are also of three types: with high starch content, medium and low content. those with medium content are similar to red ones and can be used similarly in salads. those with a lot of starch are the floury ones.
how do you tell them apart only after you cut them do you realize, if your knife and hands remain white and you feel floury hands, it is clear, you have floury potatoes. the fewer white marks on the knife, the less floury they are. Normally market sellers should tell you who they are, but I still haven't found one to know what to sell. so there you go trying. the good news is that in stores it is written on the bags they are on and they go safe.

laura 4 years ago - 23 November 2013 20:16

Re: Crispy baked potatoes

They came out great! crispy and very good. Thanks, Ioana. A recipe that I have to remember to be able to make anywhere.

Pork steak with crispy mice & # 8211 baked chop

Pork steak with crispy mice & # 8211 cutlet in the oven. A simple pork steak seasoned with turmeric. How to make a steak from a large piece of pork chop with a mouse? How do we cook the steak in the oven to get crispy and basic mice?

I like baked steaks because they don't bother me much. Season the meat and bake it. So with this crispy pork steak with turmeric. This year I didn't get to do anything for my birthday (which is on December 6) because it coincided with many junior celebrations. Every day I had activities so among them I managed to invite my friends to dinner and make a nice and red pork chop.

Other times I do sliced ​​chop with mice but in the pan It's a shame to dry it in the oven. You can find the recipe here.

I made a sauce for the steak with the vegetables from the tray. I also prepared a salad of beet leaves and arugula and a sauce made from baked vegetables in the pan. As a garnish I chose to make natural potatoes with butter and parsley.

I decided to add a little turmeric when I seasoned the meat and it gave it a great color and aroma! The mouse became crispy and full of blisters, as it should be! The meat remained soft, tender and juicy, not at all dry or dry.

From the quantities below come out approx. 6-8 servings of pork steak with crispy mice.

Pork goulash & # 8211 Transylvanian pork stew recipe with onion, garlic and tomatoes

Pork goulash & # 8211 recipe for Transylvanian pork stew with onions, garlic and tomatoes. How to make pork goulash? Pork dish with onion sauce, tomatoes and paprika. Food recipes. Stew or stew recipes. Gules recipe.

Gulas (gulyas), paprika, tocanita & # 8211 are always confused. As far as I know, paprika does not add tomatoes, only paprika. So mine is goulash or stew, stew. Anyway, I would still call it very good, this dish remains! And made at home, on the stove, but especially outdoors, over an open wood fire, in a pot of tuci. If it has more liquid, it turns into gulyas leves.

Traditional goulash is made from beef but is also often made with pork (leg, shoulder). You can find it here traditional Hungarian beef goulash recipe with potatoes and dumplings

This pork goulash uses pork shoulder or pulp (degreased), lots of onions, garlic, sweet paprika (paprika) and a little hot mousse (Erős Pista & # 8211 hot pepper paste & # 8211 see here how to make it at home).

Let's not forget cumin! Cumin goes very well with pork and is widely used in Transylvanian cuisine.

What to eat a pork goulash with? With sour cream and bread! It also goes with boiled potatoes, flour dumplings or polenta (less often).

From the quantities below it results approx. 6-8 servings of pork goulash or Transylvanian stew.

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