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Swiss pork steak

Swiss pork steak


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The meat is washed and then wiped thoroughly. Season, put in mustard, then put in the bag and refrigerate for an hour.

After the time has elapsed, the pieces of butter are melted in a pan (wok) and the meat is fried on all sides. Remove to a plate, and the remaining butter is poured over the red wine and left to boil until the smell of alcohol comes out. Add the soup, the whole meat, the carrots cut into large pieces, the celery cut into slices and the onion cut in half (after boiling, remove and discard). Boil over low heat, covered, for about 2 hours.

Make the mashed potatoes, add the boiled celery and make the pasta together with the potatoes. Sprinkle chopped green parsley on top. In the resulting sauce add 2 pieces of butter and mix until the butter melts. The sauce will be creamier.

Great appetite!


Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe

Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe. How to make a spicy and slowly cooked pork roll? Hot or cold steak with reddish, crispy crust and tender meat. Pork tenderloin.

We prepared this pork roll for the Christmas meal and for the appetizer platters from the following days. I cook pork tenderloin quite often, especially in the oven but also in the slow cooker (crock pot). It is a fatter meat and, implicitly, extremely tender. It can be used to make this well-seasoned roll that can be served both hot and cold on appetizer trays or slices of bread. Pork roll sandwiches are great! We like to season them with freshly grated horseradish or vinegar.

You will see below that the pork tenderloin steak can be cooked in a slow cooker or baked in the oven. In both cases we are talking about slow cooking at low temperatures.

From the quantities below it results approx. 10 slices of pork tenderloin roll.


A 10+ Christmas menu: Traditional and modern recipes

10 + 1 delicious recipes for a perfect Christmas meal in the company of loved ones: pork steak on the tray, traditional sarmalute, peasant food with polenta, cheese roll, Swiss salad, Radauti soup, pork chop meatballs, poultry paste, orange cake, uncooked cake, Christmas cakes.

1. Roast pork on the pan

Preparation time: 40-45 - min Difficulty: low

Randi: & bdquo Time spent with family is the most precious gift.

- 2 kg pork (preferably muscle or pulp)
- 4-5 tablespoons oil
- 1 clove of garlic
- 1/2 glass of dry red wine:
- 4-5 potatoes (medium size)
- 2 teaspoons of "taste secret"
- 1 teaspoon white pepper powder:

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- wash the meat very well, slice with a knife into slices about 2 fingers.
- grease the pan with 3 tablespoons of oil, place the meat in the pan and grease with the rest of the oil, then sprinkle the spices (white pepper and & quot; taste secret & quot)
- the garlic is cleaned and put on a small radius of about 4-5 puppies and the result is dissolved in 1 length of water and sprinkled over the meat
- put the tray in the oven and let it simmer for about 15 minutes, then increase the heat: from time to time, take the sauce with a spoon and put it over the meat
- when the steak is brown, take the wine and put it in the pan, leave it for another 5 minutes and turn off the heat. Separately, the potatoes are cooked and cleaned.

- a long plate, in the center the sliced ​​and browned meat, on the side half of steamed cooked cartons, the sauce put with a spoon over the meat and potatoes, and the ornament is made with green parsley.

2. Traditional sarmalute

Preparation time: 90 - min Difficulty: low

-1 kg of minced beef and pork (for those who do not keep a diet, a little fat pork gives a great taste!
-4-5 large onions
-0 cup of rice (100 ml)
-an egg
-a bunch of chopped green parsley
-3-4 tablespoons broth
- a little smoke for taste
-pickled cabbage
- Thyme
-black pepper
-salt.
Attention: do not put other vegetables, such as carrots, bell peppers, celery, etc!

Fry the chopped onion (the more fried onions you put, the tastier the sarmales come out) in oil (mixed with water for a diet recipe). The rice is puffed beforehand, boiling for about 15 minutes. Mix the minced meat with the puffed rice, chopped onion, an egg, chopped parsley, salt, pepper and broth to taste. When making sauerkraut with sauerkraut, put less broth. Otherwise, put more broth (5-6 tablespoons) and add the sarmales with borscht mixed with broth.

If the cabbage is too sour and salty, keep it in cold water beforehand, changing it several times until it has an acceptable sour taste. Prepare the leaves for the cabbage rolls, cutting them of the right size and ribs. Chop the ribs and the core and place them on the bottom of the pan. Sprinkle a little thyme and put a few pieces of smoked meat. Sarmales are prepared as follows:

Take a cabbage leaf and first squeeze it a little in your hand so that the water flows, then spread it on the surface of the palm and put a spoonful of the composition (as everyone prefers the size of the cabbage rolls). Wrap the sarmalute like a roll, sticking the ends behind. Place the sauerkraut in the prepared bowl, taking care to add a little more thyme and smoked meat. At the end, cover the pan with whole leaves and put it to boil by adding boiling water from the beginning (the egg and the meat will coagulate, which will not allow the sarmalute to dissolve when boiled.

They can be boiled over low heat or in the oven, adding a little boiled water, if necessary. Sorry for the details, but it annoys me to see recipes for sauerkraut with sauerkraut and in which it is recommended to add sour borscht or to put water and then boil the stuffed cabbage.


Cook Assorted Pork Steak in the Oven

Preparation time
Servings

Ingredients

  • 4 pork ribs
  • 4 pcs. fresh pork tenderloin
  • 1 pc. smoked pork tenderloin
  • 2 tablespoons lard
  • salt and pepper
  • smoked paprika
  • a little dry thyme
  • 2 bay leaves
  • 1 head of garlic

Method of preparation

First season the meat with salt and pepper foven-roasted pork ribs. Let it cool for 20-30 minutes, covered with fresh foil.

Then, melt a tablespoon of lard in the pan and brown the meat over high heat, on all sides, until well sealed.

The smoked muscle did not need prior browning. It comes out fragile anyway, especially since it is smoked naturally.

After browning, place the pork for roasting in an oven tray. Add the fat from the pan, plus a tablespoon of lard. We cut the meat from place to place and insert into slices of peeled garlic cloves. We also add uncooked garlic meat and grains, thyme sprigs and 2 bay leaves.

We cover the tray first with parchment paper, then with foil or aluminum foil. We leave a little space at the ends, we do not seal it tightly.

We put the tray with fAssorted pork ribs in the oven, at 160 degrees for 2 hours.

Then, uncover the steak and let the steak brown for another 30 minutes. We turn it from side to side for even browning.

In the last 10 minutes, grease the meat with a little homemade sweet ketchup, diluted with a little water. It will give a more pleasant color to the steak, but also a slightly sweet taste, in addition to the already spicy.

I hope you find this assorted pork steak recipe useful!


Tonteki - pork steak in sour sauce. How to cook recipes from Japan for Romanian meals. VIDEO

Tonteki it would mean indifference, indifference, but it depends on how we write it (it is one of the many homophones that make life difficult for those who struggle with the Japanese language). If we talk about food, tonteki is a word composed of tone - pig and teki, which comes from sute-ki that is, what the Japanese understood from English steak. It would be a pork steak in a sour sauce. It's a local recipe, from Mie prefecture, in central Japan, which became famous thanks to a Japanese series, absolutely delicious, which is also on Netflix Romania, Shinya Shokudo, or in English translation, Midnight Diner, Tokyo Stories. They did not translate the title into Romanian. Although, the midnight tavern would have sounded ok. Tonteki. Netflix and pork.

  • Onions - ½
  • Cabbage - ½
  • Cherry tomatoes - as many as you like
  • Pork - leg / shoulder, boneless - 500 grams, cut into pieces about 1 cm thick
  • Black pepper
  • Flour - 2 teaspoons
  • Oil - 1 tbsp
  • Parsley (for serving)
  • Ponzu * - 8 tablespoons (If you can't find a ponzu, you can do it. What steps do you need to follow - in the video recipe)
  • Sake - 6 tbsp
  • Soy sauce - 1 tbsp

Below, the video recipe. You can find more recipes on the YouTube channel Jōji Recipes from Japan.


Pork steak

I think anyone who is a little good at cooking knows how to make a steak. It's no big deal to season a piece of meat and put it in the oven. It's all about choosing a fatty meat (so that the juicy steak comes out), the right spices, combining them, letting them "make friends" for a while, and then putting the meat in the oven. In addition, steak is a food suitable for both festive and daily meals. And snacks and other dishes can be easily incorporated from the leftover steak.
This recipe is not a festive one, but an everyday one. I used smaller pieces of meat to make it faster. I alternated pieces of pulp and meatballs for fat.

  • 1 kg fatty pork (neck, leg, meat)
  • spices, I had a mixture containing pepper, oregano, hot pepper flakes, garlic
  • salt, optional

The meat is sliced, seasoned and salted. Pour a little oil, then mix well so that all the meat is covered.

Leave to cool for at least an hour.

Preheat the oven to 200 degrees C. Cover the tray with a lid or aluminum foil and bake for 1 hour. After about half an hour, remove the lid / foil, so that the liquid evaporates and browns the steak. From time to time, mix the pieces of meat so that they brown evenly. When ready, take out of the oven and leave covered for a quarter of an hour, then serve.

We ate it with cauliflower puree and it was delicious.

TOTAL: 1030 grams, 2171.6 calories, 266.5 protein, 117.4 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Simple roast pork leg in the oven

Simple roast pork leg in the oven. Pork muscles on the tray, with reddish crust and fragile and juicy inside. This steak is cooked in the oven and will not give you headaches. We make it with onions, garlic and lard. A madness!

Good steak from pork leg or pork muscles (as housewives call it & # 8211 not to be confused with muscle !!) is made from a whole piece of meat. The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid. People are amazed that the steak becomes & # 8222sole & # 8221.

When we want to make the steak we choose pork leg, shoulder or even the neck & # 8211 whole pieces of at least 1 kg. They will cook until the middle without having to be notched, pricked or sliced. Each cut made with the knife creates points of drainage of meat juices, leading to its drying. Chicken, goose, duck or turkey legs should NOT be cut either! The bone in them is a good conductor of heat that helps them cook from the inside out.

Searching through the old Austro-Hungarian cookbooks I found that in our house the pork steak is made according to the recipes of that time, seasoned with salt, black peppercorns (or ground), paprika (sweet or hot paprika) and cumin possibly thyme) and in lard, with red and white onions and garlic.

Here you will also find the recipe for a peasant steak from smaller pieces of pork & # 8211 see here.

Of course there are & # 8222n & # 8221 spice variants, according to everyone's taste, but this is the recipe that we liked. The sauce (we call it & # 8222saft & # 8221) left in the tray becomes gelatinous after colds and in our house there is a big beating on it. Eat some on pita of house with red, green or leek onions.

We also eat the pork steak cold. It is extraordinarily good! It can be sliced ​​very thin and with it you can make great appetizer plates or sandwiches. I often put it on the child's sandwich for school snack.


Pork steak with thyme and garlic

INGREDIENTS

  • 1 kg pork leg
  • 250 gr smoked ham
  • salt and pepper
  • sweet and smoked paprika
  • 5-6 cloves of garlic
  • 3 small sprigs of dried thyme
  • 3 tablespoons oil

METHOD OF PREPARATION

First we slice the meat for pork steak with thyme and garlic in coarse slices. We beat them lightly with the hammer of schnitzels and prick them from place to place with a spike.

Sprinkle with salt, pepper and a little paprika and cover the meat with a fresh foil. Let it cool for 30 minutes, to blend in with the spices.

Then heat the pan with oil and brown the meat over high heat, on all sides, until well sealed.

Put the pork meat steak in an oven tray. Add the fat from the pan and place the slices of smoked ham among the pieces of meat. We add among the meat and the cleaned and sliced ​​garlic cloves and the thyme sprigs.

We cover the tray first with baking paper, then with aluminum foil.

We put the tray with pork steak with thyme and garlic in the oven at 170 degrees for an hour.

Then, uncover the tray and let the steak brown for another 30 minutes. We turn it from side to side for even browning.

I repeat, it is so tender and tasty that mine no longer contained the appreciations!


Pork steak in Crock-Pot Express Multi-Cooker

Crock-Pot® Express Multi-Cooker pork steak is our recipe today and is one of our favorite steaks! Absolutely favorite and I'll explain why!

Pork steak at Crock-Pot® Express Multi-Cooker with pressure cooking - why is it our favorite?

  • The result is a very juicy steak, as you will see in the video recipe. Delicious juices actually flow from each slice!
  • Even if we prepare a large piece of meat (we used a 1.5 kg piece of neck in this recipe), it is perfectly cooked every time in Crock-Pot® Express Multi-Cooker!
  • The sauce we prepare with the steak is exceptionally flavorful! Vegetables, spices, vegetable soup, all together, cooked under pressure, gives a WOW result! And then, at the end, we add a little starch and the result is a creamy sauce, which turns any garnish into a spectacular dish! Boiled rice, buckwheat, quinoa, natural potatoes? EVERYTHING transforms thanks to the delicious sauce!

  • I have to be very honest: although I tried to make the same sauce in the pot or pan, it is not the same spectacular result as the pressure-cooked sauce in Crock-Pot® Express Multi-Cooker.
  • The benefits of steak at Crock-Pot® Express Multi-Cooker? It cooks excellently in a very short time. Exaggeratedly short! A large piece of meat like the one we used should have been in the oven for 3-4-5 hours, at low temperatures to get a similar result. In multicooker it is done in about 1 hour. ONE HOUR!
  • Cooking under pressure means that everything is sealed, so the flavors and juices and ALL the goodness in the sauce and meat REMAIN IN THE FRIPTURA. Hence the exceptional taste. Even mother Lucia, who is very unresponsive to her classic recipes "reinterpreted" with "modern equipment" was very, very impressed with the result!

Crock-Pot® Express Multi-Cooker with pressure cooking works like a pressure cooker - kukta as my mother used to call it, like a regular slow cooker, like a steamer, like a pot / pan, like a appliance boiling rice, like a yogurt maker! Yes, it is a super-complex device, which makes a lot of preparations, in a short time and with minimal effort.

I did a thorough review of itCrock-Pot® Express Multi-Cooker with pressure cooking and I invite you to watch itHERE (click to access video)

This way you will better understand how it works and why it has found such a place in our kitchen so quickly. Not to mention that I have to "fight" with Sergiu for him! Each of us wants to use the miracle pot


German pork steak (à la Leipzig)

The steak is dried by dabbing, seasoned with salt and pepper and fried in hot oil on all sides. Peel an onion, cut it into cubes, add it to the steak and fry it. Add the tomato paste and cook. Pour the soup, bring to the boil and simmer for approx. 90 minutes.

The potatoes are cleaned, washed and boiled in salted water for approx. 15 - 20 minutes. Cauliflower is cleaned, washed and broken into bunches. Carrots are cleaned, washed, cut into slices with a knife and boiled with cauliflower bunches in salted water, approx. Ten minutes. Add the peas and beans and cook for 5 minutes. Drain the asparagus.

Drain the vegetables, collecting the water in which they boiled. Put the butter in the pan and melt. Sprinkle with flour and harden. Pour 200 ml of vegetable soup and milk, boil and season with Worcester sauce, lemon juice, salt, pepper and nutmeg. Add the vegetables to the sauce and sprinkle with parsley. Remove the steak and thicken the sauce with the thickener and season with salt and pepper.

Cut the steak into slices, garnish with sauce, potatoes and vegetables on a plate and serve.


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