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Godina beef teal

Godina beef teal


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We slice the beef into suitable pieces. We clean, wash the onions and chop them not very finely.

Put the chopped onions to harden and after 2-3 minutes add pieces of meat. Saute the meat on both sides for a few minutes until light in color.

Add finely chopped pepper, paprika, salt and pepper to taste.

Top with just enough water to cover the meat. Let it boil for 40 minutes on low heat.

The pot must be partially covered. After this cooking time, add another 1/2 cup of water, put the bay leaves and let it boil for another 30 minutes. Finally add the crushed garlic and broth. Let it boil for another 10 minutes.

Serve the ostropel with a tasty polenta, slices of tomatoes or a hot pepper.


FOOD STEW

Ingredient:

1 onion
2 bell peppers
3 potatoes
5 tomatoes
500 ml vegetable soup
1 bunch of parsley
oil
salt

Preparation:
Beef stew.
Wash the meat, cut it into cubes and boil it in salted water. When it is almost cooked, cut the onion, cook, then add the meat and cook together a little. Quench with vegetable broth, then add the potatoes and simmer. When the potatoes are almost cooked, discard the previously peeled tomatoes and cut them into small pieces together with the chopped peppers.
Bring to a boil until the vegetables penetrate.
Serve with freshly sprinkled parsley on top.


How to make chicken escalope with mushrooms and cream?

Ingredients for chicken escalope

I prepared the ingredients: chicken breast, onion, garlic, mushrooms (I only posed 2 but there are 500 g in the recipe). Mushrooms can be cut into quarters or sliced. I chose to cut them into very thin slices.

I cut the chicken breast in half (long) and then I took out 3 slices on each side, with a thickness of approx. 1-1.5 cm. Don't be beaten with a hammer! I salted and peppered them well on both sides and then rolled them in flour.


Ostrich teal with worchester sauce and Brussels sprouts

And I also opened the last bag of ostrich meat given for testing by struţi.ro within the Gourmet-de-Ostrich campaign. It contained a type of meat called goulash, already cut into pieces and, from my point of view, it was the worst piece, because it was eaten at the table, I gave it to others to taste, and I still have some good pieces left. .

So, I prepared this ostropel for my mother's birthday, at a smaller meal, which is true, but rich in all kinds of goodies. I put the pieces of ostrich meat in the pan with oil and a finely chopped small onion and let it sauté for about 20 minutes, then I took out with a foamer the pieces of meat and onion well soaked, and I added in the remaining sauce some hot pepper sauce, pepper, salt, a small chopped tomato (and peeled first) and I let this sauce drop until it became more thick and fluffy. Finally I added 2 tablespoons of worchester sauce (unfortunately I can't give you the recipe because this sauce is not made at home, due to its preparation - it takes a few years to mature - but can be bought at markets), which is similar to taste with a sweeter balsamic vinegar, and I added some parsley and chopped dill. I put out the fire and put this sauce over the pieces of ostrich meat.

At the table I served the ostropel with sautéed Brussels sprouts, with a little salt. The guests who tasted it said, like other tasters, that it is like beef (2-year-old calf) and that if I did not say that it is an ostrich, they would not have realized that it is not beef.

And, although the name of this dish sounds elaborate, so, and somehow precious, know that it is prepared quickly, in a maximum of 30 minutes everything is ready to serve. I invite you to dare to use ostrich meat in your diet because it is an organic meat, ostriches not being injected with hormones or stuffed with antibiotics. Its characteristics recommend it as a clean and healthy meat, without fat, only good to eat by those who want to keep a diet.


Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme

Ingredient:
pieces of mouse (according to everyone's taste), heart, tongue, kidneys, lungs, spleen, ears (each organ will be cut in half), smaller pieces of bacon that we can not use when smoking, pork to taste so as not to get too fat caltabosi), rice, onion, salt, pepper, thyme, pork blood


Ingredient:
1 chicken, 250 ml milk, 100 ml sour cream, 100 g flour, 6 garlic cloves, 7 green parsley, oil, 1 onion, salt and pepper

Ingredient:
50g butter, 500g mushrooms, 50g flour, 200g sour cream, 300 mlsupa vegetable, salt, pepper, green dill.


Veal

Beef or beef. Beef and veal are common choices when selecting red meat for inclusion in the diet. Angus, Texas Longhorn, Argentina and Wagyu are some of the most familiar breeds used for beef. Beef is the meat of young male cattle, usually less than 20 weeks old. Beef and beef have nutrients, vitamins and minerals.

veal


CHEESE from all over the world - part VII

ITALY & # 8211 pizza, pasta, tiramisu Another traditional cheese producer is Italy, with its Gorgonzola, Mozzarella, Ricotta or Parmigiano. Each region of Italy has its own cheese specialties, some better than others. There are hundreds of Italian cheeses, over 450. Of these, a few of them enjoy immense popularity throughout & hellip


Video: Spotlights Talks: ABP Beef


Comments:

  1. Avidor

    you were simply visited by the brilliant idea

  2. Nataur

    Congratulations, what words do you need ... another idea

  3. Collins

    I accept it with pleasure. An interesting topic, I will take part.

  4. Benon

    It is understood by itself.

  5. Faum

    I am very sorry that I cannot help you with anything. But I am sure that you will find the right solution. Do not despair.



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