Peel the potatoes. Wash very well and then place them in a pan and put water, just enough to cover them a little. Put the potatoes to boil and add salt. After 15-20 minutes we try them with a small knife. If the knife enters the potatoes easily, it means that they have boiled. After they have boiled, take them out in another pan and while they are still hot, add the butter or margarine and preferably the milk. If you do not have milk you can add a little juice in which they boiled the potatoes. Crush well with a potato wedge or a fork. The puree garnish should look like a thick paste.
Wash the pork with cold water, then fry it in oil. Add a cup of water to boil the meat a little first. When it is almost fried ... take out the meat and chop it into cubes.
sauce is prepared as follows:
We clean the onions and donuts, then wash them. Chop them julienne and put them to harden in oil. When they are lightly browned, add salt, pepper and a cup of water. When the sauce is ready, add the meat cubes.
The sauce is served with puree. Decorate with greenery.
Beef tenderloin with vegetable sauce
The beef tenderloin is cut into slices (about 1 cm thick) and seasoned with salt and pepper on both sides. Leave to rest for 10-15 minutes then dab with paper towels to remove moisture produced by the salt.
In a pan, heat 2 tablespoons of oil (you can combine 1 tablespoon of oil with a tablespoon of butter) and fry the pieces of apricot (4-5 minutes on each side).
In a tray, place a bed of chopped vegetables.
Sprinkle the spices over the vegetables and place the beef.
Add the broth dissolved in 100 ml of water, wine, oil in which the meat was fried and enough water to cover the meat.
Cover the tray with a lid or aluminum foil and place in the preheated oven at 180 degrees for 2 hours. From time to time the steak is checked. If the liquid has dropped, add hot water. The meat is also checked.
When the meat is tender, remove the tray from the oven. The pieces of meat are transferred to a bowl and the vegetables together with the sauce are poured into a tall bowl and passed through a hand blender.
You can serve the vegetables uncared for, depending on how you want the final look of the dish.
Beef steak with vegetable sauce can be served as such or next to a garnish of rice, mashed potatoes.
Preparation of oven-cooked pork chop with onion sauce:
I. The pork chop is washed well, then on a wooden bottom a bed of spices made of salt, pepper, oregano and thyme is made, through which the chop is rolled so as to season well.
II. Put about 30 ml of olive oil in a pan, leave it to heat then fry the pork chop on both sides until it gets a crispy crust. Be careful not to burn it, the fire must be high at the stove so that it comes out crispy on top but not done inside.
III. Put baking paper in a tray, pour about 200-300 ml of wine + 100 ml of water, put the chop and put in the oven for about 120 minutes in the oven heated to 180 degrees. It is checked after the last 60 minutes and from time to time it is sprinkled with the wine from the tray. If you still need wine or water in the pan, add more.
IV. Put water and a tablespoon of salt in a pot, leave until it reaches the boiling point after which you can scald the spinach. Keep it on the fire for about 4-5 minutes and then put it in a strainer. Then pass with the blender adding salt and pepper to taste + crushed garlic cloves.
V. Boil the carrots in salted water until they soften, and when they are served, cut them into slices.
VI. Onion sauce is prepared as follows:
- Peel the onion and chop into larger pieces.
- Put it to harden in a tablespoon of olive oil and leave it until it becomes glass.
- Add 100 ml of wine and let the heat simmer until the wine evaporates.
- After the wine has evaporated, add about 3 tablespoons of soy sauce and a powder of sugar, mix well so that the onion takes on the flavor of sugar and soy.
- Keep it on the fire for about 1 minute, then add the butter to the pieces and mix gently until it melts and a creamy sauce is added to the pan.
ARE YOU COMING. When the chop is ready, take it out of the oven and slice it into 0.5 & 0.7 cm thick slices and serve with the spinach puree, with sliced carrots on top and the onion sauce.
Maybe for the presentation I had to put more slices of meat, but I have to mention that in addition to the bottle of wine for the steak I had about 3 :), so I forgot to put the onion sauce on the plate next to the steak, usually this is what happens when you have guests and while you are cooking you also have a glass of wine.
Beef tongue with red sauce
I cook my tongue 2-3 times a year and I like it so much that I always wonder why I don't do it more often. Okay, the fact that I cook it so rarely comes with some benefits. One of them, the most important, is that I can try another recipe every time, the risk of repeating myself being non-existent. This time I tried a red sauce. Here are the facts:
I boiled in the pressure cooker two pieces of beef tongue (an hour and a half, along with two carrots, an onion, a few peppercorns and a little salt). I cleaned my tongue and cut it into one-centimeter-thick slices.
I chopped two onions and soaked them on low heat in a tablespoon of oil. After the onion was quite penetrated, I put a spoonful of balsamic vinegar and a pinch of salt on it. I left it on the fire for another 4-5 minutes after that.
I put the onion sauce in the blender.
Vitamix did the job :) I put the mashed onion in the pan. I put three quarters of a liter of tomato juice on top of it, a little sugar, a pinch of salt and a little crushed pepper on the spot. I put the slices of tongue in the sauce and had the patience to boil it. I put a handful of chopped parsley and a teaspoon of chopped garlic in the sauce. I mixed and left for another 3-4 minutes on low heat.
Garnish: mashed potatoes. Potatoes boiled in salted water, put through a sieve with large holes together with a piece of butter and two or three tablespoons of milk, then through a fine sieve.
After the second bird I added a little warm milk and mixed with a spoon. A fluffy, perfect puree came out.
A drop of olive oil completed the meal.
It was good. Food with childhood memories.
Adults liked it, children liked it. With the three pieces of tongue left over from yesterday, I will make two delicious sandwiches today.
Lamb leg cooked in dough with puree garnish with fried onions and mother-in-law's tongue
For the lamb roll, debon the lamb leg and, if necessary, degrease it, increase it from place to place for flattening. Grease with 6 tablespoons of leurda sauce (the sauce is made of leurda, oil and put in jars in the freezer to have all year round, when I use it I put salt), 1 teaspoon of salt, roll tightly with string to give it the shape of a roll and put it in the fridge for 2 hours.
For the dough crust that is not consumed (due to the large amount of salt) it only serves to soften the meat and was used to seal the meat either by completely wrapping the meat or by replacing a non-existent lid, especially clay pots. Mix the dry ingredients, flour and spices then add a little water until you get a dough that does not stick to your hands and quite firmly.
Preheat the oven to 180 C.
Remove the meat and let it reach room temperature. It takes about 30 minutes. Then spread the dough about 0.5-0.7 cm thick, grease with a tablespoon of leurda and put the meat in the middle. Seal the piece of meat well. Place in a bowl greased with oil and put in the oven for 1h-1h 30 min. After an hour I tried the meat with a fork and left for another 30 minutes. She was perfectly tender.
Along with the meat, put the baked kapia pepper and an onion cut in 4 for caramelization in a tray.
For the fried onion puree, peel the potatoes, wash and boil them in salted water, meanwhile clean the onion, cut the scales and fry over medium heat until it gets a caramel color. When the potatoes are ready, drain the water and pass (a Do not use the vertical mixer) add a little bit of fallen milk until the desired consistency is obtained. At the end, add the oil from the fried onion or butter and of course the fried onion. Paste a little fried onion for decoration.
For the kapia salad, after baking and simmering in a covered bowl, peel and seed and cut into strips of about 3 cm, sprinkle with oil, vinegar and salt and leave until serving.
Mother-in-law's tongue is a dish often found in the summer on Moldovan tables, prepared with either yogurt, sour cream or mayonnaise with lots of garlic, served as such or accompanied by various vegetables or meats. To prepare them, cut the eggplant into slices of about 0.2 cm, salt them and fry them in hot oil on both sides until they get a golden / caramel color. Remove on a paper towel to absorb excess oil. Prepare a garlic sauce that is mixed with yogurt or, preferably, sour cream or mayonnaise and grease the eggplant strips. At one end put thin slices of tomato and roll.
Pizzaiola Meatballs - Meatballs Boiled in Tomato Sauce
Cut the crust into slices of bread and soak it for a short time in cold water.
squeeze it and break it into crumbs as small as possible, then set aside,
Heat the olive oil in a hot pan, put 1 whole and peeled garlic clove, lightly pressed with a knife blade and let it simmer until golden and the oil fragrant.
Remove the garlic and sauté the onion in the same oil until it becomes glassy, also over low heat.
Then add 2-3 tablespoons of wine and let it evaporate and soften the onion, stirring occasionally.
Take the pan off the heat, gather the onion on one side and tilt the pan so that the oil drains on the opposite side.
Remove the onion in a bowl and leave to cool.
Mix in a bowl the minced meat with the sausage, the bread crumbs, the finely chopped greens and mix well.
Separately, in a mortar, grease the rest of the garlic with salt until it becomes a paste.
Add the garlic to the meat composition together with the drained onion, mix and season with salt, pepper and nutmeg, to taste.
Put eggs and knead the meat a little, then add the grated Parmesan cheese / cheese and progressively white breadcrumbs, so that you get a well-bound and firm composition that you can shape (the breadcrumbs bind and loosen the composition).
Let cool for at least 30 minutes to make the flavors friendly and to perfect the connections between the ingredients.
For the sauce
Put the oil in the pan over the one left from the onion saucepan, let it heat up and pour over it the tomato paste / puree. Cook for about 2 min.
* By caramelizing the sugars, the aroma intensifies and the tomato taste is much stronger (Ramsay-Blumenthal tip).
Then add the diced tomatoes in their own juice and let them sauté.
In this phase, optionally, you can turn the mixture into a fine puree with the help of the vertical mixer.
Add the wine, sugar, hot pepper, stir and let the sauce thicken and reduce slightly over low heat.
At the end, season with salt and pepper to taste.
Meanwhile, shape meatballs the size of a large table grape.
Take 1 teaspoon of the composition (not really full), form bulges in the palm of your hand, pass them through the flour, roll them a little more in the palms and set them aside (the flour on them helps to thicken the sauce).
Do the same until you have finished the whole meat mixture.
In this phase you can continue the recipe in two ways:
1 / Put all the meatballs in the pot with the tomato sauce and let them boil covered for 30-40 minutes, on low heat or until the meatballs are done and the sauce is lower.
In the last 5 minutes of boiling, add oregano and dried basil (crushed powder in a mortar and passed through a sieve).
Extinguish the fire, cover the pot with a clean kitchen towel over which you put the lid (anti-condensation operation) and keep them warm until serving.
2 / Add to the slightly reduced sauce oregano and dried basil (crushed powder in a mortar and passed through a sieve), mix and then pour it into a large tray / heat-resistant dish.
Arrange the meatballs in the sauce, side by side, in a single layer.
Cover the tray / heat-resistant dish with a lid / aluminum foil and bake in the hot oven for 30-40 minutes, at 160 degrees or until the meatballs are done and the sauce thickens.
Serve hot, plain, with fresh bread, serving meatballs and sauce on a plate, sprinkled with green parsley, finely chopped
Also, meatballs with sauce can be served with rice garnish or next to a mashed potato and last but not least with cooked al dente pasta.
If you serve with pasta and you want meatballs with a stronger aromatic taste, sprinkle over the pasta, sauce and meatballs from the plate a little more Parmesan / pecorino.
- these meatballs are more delicate, more aromatic and have a consistency and texture closer to meatballs than their sisters, the classic meatballs fried in oil or in the oven
- the difference is made by grated Parmesan cheese and long boiling in sauce, over low heat
- the sauce has all the tastiest from bolognese and alla pizzaiola (tomato sauce)
- the sauce is enriched in flavors by boiling meatballs (meatballs) and turns into an excellent sauce compared to marinating meatballs fried in oil or baked in the oven and then put in tomato sauce.
Potato dumplings & garnish recipe
Potato dumplings & garnish recipe. Vienna-style potato dumpling recipe, steak for garnish with sauce. Kartoffelknodel, Viennese potato dumplings. How to make potato dumpling dough served as a garnish?
The recipe I propose to you today is potato dumplings, garnish recipe very loved by my family and especially by my husband. "Knödel" recipes, ie dumplings, we have shown you on other occasions, let's remember semmelknödel, delicious dumplings made of breadcrumbs or dry bread, which go so well with the baked dumpling in the oven or with different dishes with sauce. Obviously, today we will focus on the recipe for potato dumplings, related to the most recently published but which serve the same purpose, being served as a side dish to steak.
These potato dumplings are specific to Viennese-style cuisine, but the delicious knödel became, through the Habsburg influence, part of Central European cuisine in general, spreading from Austria to all territories of the former empire. We will find these dumplings, in different variants, in all the restaurants & # 8211 and, obviously, in all the households & # 8211 that offer classic Austrian dishes, but also in Germany, in the Czech Republic and Slovakia, in Hungary and Poland. In Banat, an area with strong Austrian and German influence, dumplings are a type of garnish often found, especially in those localities where there was a large population of ethnic Germans.
What exactly do we associate potato dumplings with? As I said, they go perfectly with steaks, especially those with rich sauce or fatty meat, such as duck or pork. The potato dumplings fit perfectly with any of the dishes below (click on images for recipes).
Recipes for dishes that match potato dumplings:
And now, the recipe, which I hope will be useful to you, especially since it is one of the most ingenious and at the same time tasty recycling options of a cold mashed potato.
Potatoes, potatoes and again potatoes, especially fried!
Potato-based garnishes are very popular when it comes to steak, beef, pork or chicken. But when you have a beef steak on your plate, it's time to put the french fries aside in the oil bath and use it more seriously. Here are some potato toppings that will perfectly complement a quality steak:
A light version of straw fries.
Straw chopped potatoes 1 cm thick are put in boiling water for 3 minutes. Drain well, then grease with a little oil, evenly distributed over the entire surface. Put the potatoes in the oven for 15-20 minutes, during which time they are mixed twice, until they turn golden. Season to taste.
Grilled potato salad with onions.
For many of us, the words "salad" and "potatoes" have little in common.
The diced potatoes are boiled in salted water for about 10 minutes, then placed on the grill where I prepared the meat. Also put a sliced red onion on the grill and leave for 5 minutes. In a bowl, mix 6 tablespoons of olive oil and 3 tablespoons of balsamic vinegar, adding salt and pepper to taste. Add the potatoes and onions to this mixture, sprinkle a little parsley.
Mashed potatoes with garlic.
The classic mashed potatoes, this time with higher education.
Boil the potatoes together with the garlic in salted water until soft. Drain well, crush, then mix with a little cream. Season to taste. For extra freshness we can add green onions and parsley.
When it comes to healthy Black Angus beef garnishes, the potato proves to be a fairly versatile food, which perfectly balances the steak.
Garnishes based on colorful vegetables from around the world gathered
For those who are on a diet or want to follow the rule "something green on the plate", there are a multitude of delicious vegetable garnishes. Here are some ideas:
If you have poured a glass of wine, put good music in the background and have an hour to prepare a garnish, ripe tomatoes are a great idea. Preheat the oven to 160 degrees. Put sliced tomatoes on baking paper, along with 4 cloves of garlic and thyme. Sprinkle with balsamic vinegar and olive oil, season to taste and bake for 1 hour.
Coleslaw salad with green onions and cheddar cheese.
From our list of healthy garnishes for Black Angus beef, a salad could not be missing. Although it has a long name, this garnish is very easy to prepare and will surely satisfy even the most demanding tastes.
Take a finely chopped white cabbage and place in a large bowl. Add a sliced carrot, a red onion (cut into juliennes), 2 tablespoons light mayonnaise, 3 tablespoons low-fat yogurt, a teaspoon of Dijon mustard and half a bunch of green onions. Mix well with your hands so that the dressing is evenly distributed. At the end, sprinkle the remaining green onions and 100 grams of grated cheddar cheese.
This garnish is a little more complicated to make, but the result is delicious.
Finely chop an onion and fry in 25g butter over medium heat. Add 2 tablespoons of flour and simmer for 2 minutes. Add 200 ml of milk very slowly. After the milk has been incorporated, leave it on the fire for another 5 minutes, until the sauce has thickened. Meanwhile, boil 200g of spinach. It is recommended that the spinach not be left on the fire for too long. Once it has gained the desired consistency, squeeze out the excess liquid and chop it to a medium size. Mix in the sauce and add 100 ml of liquid cream. Stir until the mixture is smooth. At the end, you can sprinkle fresh nutmeg on top.
Other and even healthier garnish ideas could be: pea puree, grilled mushrooms, brown rice pilaf, baked sweet potatoes, grilled vegetables, etc.
When planning an exemplary steak, the choice of meat assortment is important, but the rest of the plate should not be ignored. Next time you want to impress your friends with your dishes, choose one of the healthy garnishes for Black Angus beef and you will not fail.
For always fresh and healthy meat, we are waiting for you at Angustos & # 8211 Black Angus cattle farm.
The cleaned and whole onion is kept in cold water, in order to lose it quickly.
Cut into thin slices and cook for 8-10 minutes, in all the oil, together with 1/2 teaspoon of salt, over low heat, until it becomes shiny.
Add, then a teaspoonful of paprika or pepper paste, mix twice and then put the meat that mixes on all sides, until it coagulates on the surface.
It goes out with approx. 100 ml of water and bring to a boil over low heat until well softened. When the meat is well cooked, add the tomato juice, bay leaf and pepper, filling with water to form a thin sauce and salt to taste. The sauce is tasty and unbound with flour.
Optionally, you can put a teaspoon of grated flour in it, rubbed with a teaspoon of cold water, let it boil for 2-3 boils, to bind a little.
Pork in onion sauce with mashed potato garnish - Recipes
- Servings : 4
- Preparation Time: 10m
- Cooking time: 25m
Are your child and / or husband / wife crying, are you hungry during the week and don't have much time or desire to cook? Did your friends call you briefly that they want to come to you? No problem, do not despair! I offer you a simple but very tasty recipe, in which although we use pork, an animal that is starting to lose its pride and I don't know why, you can stay calm because we use the weakest part of it, the muscle.
- a pork tenderloin (300-400g)
- 1/2 red onion
- 100ml red wine
- a tablespoon of butter
- olive oil
Method of preparation
You go to the butcher / supermarket in the corner. Let's understand from the start: the muscle is neither the younger brother, nor the diminutive used by the pedantic waiters for the fillet muscle as in the case of other dishes (see soup, food, cabbage, etc.). That is simply another anatomical part of the animal. Point!
Take a piece of muscle, smaller if you are solo, bigger if you have dependents and nice friends. He "takes care" of all the skins and parts of fat that the butcher, at the end of the program, forgot to remove. Now, let's focus a little, the muscle has a kind of silver band that you will want to remove skillfully if you do not want your muscle to turn into a pretzel during frying.
The muscle prepared in this way is only ready to receive the hug of his best friends, salt and pepper. Because as a good comrade of mine, a chef in the show "only for carnivores", says, meat loves salt and salt loves meat!
In the meantime, heat a pan very well, I would say stainless steel, large enough to receive the piece of meat. Another important feature in choosing the pan is that it must be able to be placed in the oven (ie have a metal handle or heat resistant). Don't we have it? Until next time, prepare the muscle in which pan you have and for the oven you will use a baking tray (I forgot to tell you that you have to (pre) heat the oven to 180 degrees).
In the hot pan (in a future lesson I will tell you what the test is to determine the point where we consider the pan hot enough), we put a little olive oil, so that we have a very, very thin layer of oil in the pan.
We put the muscle in the pan and fry it until it is ashamed and it catches a beautiful crust on all sides, I would estimate about 5-7 minutes.
Immediately put the pan in the preheated oven or in the baking tray where we leave it for 10-12 minutes. The moment of arrogance follows and I tell you that if you read my post "useful in the kitchen" you already know that you must have a thermometer to measure food temperature. If you stick the probe / thermometer in the meat and it shows a temperature of 75-80 degrees, it means that the mission is almost finished and we take the pan out of the oven. If we don't have a thermometer, all we have to do is gain experience and figure out if the 10-12 minutes were enough or not. A little observation. Don't take your soul out of this piece of meat, if I may say so. Let it be a little pink in the center, that doesn't mean it's not done !!
It is very important that any piece of meat that you have prepared thermally is left to rest for a few minutes before cutting it. In this way, all the juices inside have time to penetrate the meat and will not leak out after cutting like a surgeon 1cm thick pieces (and a little at an angle to have a shape).
While we leave the meat to rest, we will do a moment of magic. If your pan is already in the sink, you ruined all my energy because there (in the pan) the miracle will happen. Cut the onion very finely and add it to the still hot pan, adding a drop of oil if necessary. When it has softened, pour the wine and reduce this composition to the desired consistency (we must have a kind of thicker syrup). Towards the end, season with salt / pepper and add the butter that will give shine and an additional flavor to this sauce.
Climax! We put the pieces of muscle on the plate and artistically pour this fragrant sauce over them. The wonder can be served with a garnish of mashed potatoes or for finer ankles, some caramelized vegetables in the oven. I wish you good appetite !!