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Green beans with veal

Green beans with veal


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We wash the meat and cut it into suitable pieces. Season with salt. Heat oil in a saucepan and add the meat. Leave until the water left by the meat evaporates, and then brown it on both sides. We take care to mix from time to time. When the meat is nicely browned, take it out on an absorbent towel.

Peel the peppers, onions and carrots and wash them. We cut the pepper into cubes, we cut the onion into small pieces, and we grate the carrot. In the oil in which we browned the meat, add the vegetables and simmer for about 4-5 minutes, then add the meat, quench with a cup of water and let it boil over the right heat until the meat is almost cooked. Season to taste with salt and herbs from Provence.

We clean the potatoes, wash them, cut them into quarters and add them to the pan, letting them simmer for about 10 minutes, during which time we add the beans that we first passed through a stream of cold water. At the end, add finely chopped green dill and tomato paste and let it boil for a few more minutes.

Serve hot. Good appetite!


Beef Ostropel with Green Beans

As I told you on the forum, last night I made a beef ostropel with green beans. like at home mom. It's just that I brought him some additions here and there, like this, according to my taste and skill: wink:

For starters I tell you what you need:
- 500 gr beef for stews
- find in super ready cut into cubes or take a piece that you portion
- 500 gr frozen round green beans I had, but you can also use fresh, a small onion, a small carrot, 3 diced Oxo beef concentrate
-I use these because they are not salty, a cube of utensils for a cup of 200 ml of water for an instant soup, it is tasty and gives some sauces a fine consistency / texture
- 3 tablespoons of tomato concentrate 33%, daifn, salt, pepper, flour and about 1, 3 l of water, 2 tablespoons lard and a tablespoon of oil, 4-5 cloves garlic.

How I peeked through the kitchen of other peoples from a stew with: shock: I do not say with what I will put the recipe soon: p I learned that if you roll the beef through flour and fry it. without burning flour. there is no need to add flour dissolved in water and boil it towards the end.

So, in a box, preferably with a tight lid, I put about 4 tablespoons of flour, a tablespoon of salt and half a tablespoon of pepper. I mixed them well, then I rolled the pieces of meat, washed and dried in a napkin and cut into cubes of about 1, 5 cm or 2.: p I cut them smaller than they were initially because he had a dentist.

You should know that I didn't get my hands dirty with flour, because I just put the meat there and pushed the tray back and forth, as you will see in the picture, so that they roll and flour only as needed. The flour left in the tray is cleaned of any jokes from the meat juice.

If it is dry it is not necessary - cover and use it for other preparations. : shame: don't do like me, use a narrow pan, you need a wider one, because I fried the meat in 2 batches =))

Okay, so look at a pan, a pan that will fit all the meat in one layer, heat it with a tablespoon of oil and the two of lard and fry the meat carefully, turning from one side to the other. until it has browned a little, but without burning the flour.

Of course it will stick a little to the bottom of the pan, but don't worry. When the last part of the meat is ready, quickly add the finely chopped onion or fine scales and the carrot given on the fine grater and chew quickly, quickly, during this time to detach the flour glued from the bottom of the pan.

Being more lard than oil, it will not burn so badly. Once hardened and onion, put about 500 ml of water or enough to cover the meat with a finger and let it simmer until it boils, then reduce and let it boil until the meat is almost cooked.

Throw away the 2-3 bay leaves, a few boiled peppercorns. But chew from time to time :) Try the meat, it is almost cooked. Dissolve the 3 tablespoons of tomato paste in about 300 ml of warm water if you use frozen beans or in 400 ml of warm water if it is fresh beans.

Boil over the meat, raising the heat again until it reaches the point, then reduce again. Then, when the meat is 90% cooked, add the beans. If it is fresh, wash it before and cut it to taste, if it is frozen you can put it so directly, without defrosting it before.

I said you have to put less water if you use ice cream, because it contains more water than fresh. Thawing it in water or so in a bowl will lose much of all its juices and will have a bland taste: (Leave on medium heat until the beans are cooked.

Turn off the heat and put the chopped garlic cloves in a small knife, grind or cut into thin slices. Serve hot and immediately to have all the garlic flavor in the sauce. a, my quantities are for 4 servings :)
The time required varies depending on the quality of the beef. The amount of liquid - water or soup - depends on the green beans used - fresh or frozen. You can also add canned beans, but the taste is not the same.

Take care of the amount of beef concentrate incubators, some brands are saltier than others, read the instructions carefully and it would be ideal to stick to one cube, even if it says it's for 500 ml of water. Otherwise you risk having a salty food.


Stir-fry veal steak

An ideal recipe for the weekend and more. The stir-fry variant (process of preparing vegetables and meat in a small amount of oil) is very fast and healthy. More information about stir & # 8211 fry can be read here. A recipe as good as it is simple and versatile. You can replace beef with chicken or pork, you can make stir-fry only from vegetables, etc.

Ingredients for 2 servings:
● 300 g antricot with bone, chop or veal ribs
● 1 tablespoon soy sauce
● 1/2 teaspoon hot pepper paste
● spices: nutmeg, thyme, paprika, white pepper
● 1 tablespoon unrefined soybean or palm oil
● 2 cloves of garlic
● a cup of water
● salt

Gasket & # 8211 Steamed vegetables, carrots and Chinese beans

Method of preparation:

1. The meat is cut into small pieces to be easy to handle in a pan or wok. Marinate for an hour and a half with all the spices, except salt.
2. Heat the oil and brown the meat over high heat. After 4-5 minutes it should have a crispy crust. Add water, soy sauce, hot pepper and garlic.
3. Cover with a lid and simmer for 10 minutes, until well penetrated and the meat is tender. Take the lid off and let the liquid drop, the sauce will caramelize and the meat will become sticky (it takes another 4-5 minutes).
4. Sprinkle with salt, turn off the heat and place the meat on the serving platter with the vegetables. Use a little water to deglaze the sauce from the pan, let it mix for 1 minute, then pour it over the meat and vegetables.


Veal with green beans

Veal with green beans from: green beans, veal, carrot, red pepper, salt, olive oil, ice, milk, tomato, vegetable soup, white wine.

Ingredient:

  • 150 g green beans
  • 150 g of veal
  • 1 carrot
  • 1/2 red pepper
  • salt
  • 1-2 tablespoons olive oil
  • ice cubes
  • 1-2 tablespoons milk
  • 1 red peeled
  • 1 cup vegetable soup
  • 1 glass of white wine

Method of preparation:

Boil a pot of water and, on top, a large strainer on which to place the veal cubes. Separately, scald the beans in salted water, strain it and quickly put it in cold water with ice cubes, so that it does not lose its green color.

In a pan, put a cup of vegetable soup and 1 tablespoon of oil, then the carrot and pepper, put on a grater, chopped tomatoes and steamed meat cubes. Stir a little, then add the glass of white wine. When the sauce drops, add the milk and a pinch of salt.

When it's ready, take a white plate and place piles of green beans on the edge, and put the vegetable sauce and the veal cubes in the middle.


Optionally, if we have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. Thus, the meat will be covered by the marinade easier than in a bowl, especially since we do not have a large amount of liquid.

If you have a special vacuum cleaner for marinating, then it's even simpler.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

Keep under vacuum at 74º C for 12-16 hours.

Cool the bag in which the meat is and only then take out the piece of meat, which we leave to dry, so that it does not have much juice.

Many times, I cook it sous vide overnight, in the morning I put the bag in the fridge as it is and only before serving it brown it in the pan or in the oven.

After cooking sous vide, I got about 400 ml of juice, from which I made a sauce. Recipe here: Sauce when preparing sous vide meat.

You can brown the meat in the pan or in the oven.

When I have a thick piece of meat, I prefer the option of browning in the oven at 220-250ºC.

Although it is not necessary to rest the meat when cooking sous vide, it is preferable to let the meat cool down to cut it easier.

For us, it was part of the evening dinner with cbaked artichokes and fennel and white radish salad, carrots and celery .


Veal with green beans

Veal with green beans from: green beans, veal, carrot, red pepper, salt, olive oil, ice, milk, tomato, vegetable soup, white wine.

Ingredient:

  • 150 g green beans
  • 150 g of veal
  • 1 carrot
  • 1/2 red pepper
  • salt
  • 1-2 tablespoons olive oil
  • ice cubes
  • 1-2 tablespoons milk
  • 1 red peeled
  • 1 cup vegetable soup
  • 1 glass of white wine

Method of preparation:

Boil a pot of water and, on top, a large strainer on which to place the veal cubes. Separately, scald the beans in salted water, strain it and quickly put it in cold water with ice cubes, so that it does not lose its green color.

In a pan, put a cup of vegetable soup and 1 tablespoon of oil, then the carrot and pepper, put on a grater, chopped tomatoes and steamed meat cubes. Stir a little, then add the glass of white wine. When the sauce drops, add the milk and a pinch of salt.

When it's ready, take a white plate and place piles of green beans on the edge, and put the vegetable sauce and veal cubes in the middle.


Optionally, if we have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. Thus, the meat will be covered by the marinade easier than in a bowl, especially since we do not have a large amount of liquid.

If you have a special vacuum cleaner for marinating, then it's even simpler.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

Keep under vacuum at 74º C for 12-16 hours.

Cool the bag in which the meat is and only then take out the piece of meat, which we leave to dry, so that it does not have much juice.

Many times, I cook it sous vide overnight, in the morning I put the bag in the fridge as it is and only before serving it brown it in the pan or in the oven.

After cooking sous vide, I got about 400 ml of juice, from which I made a sauce. Recipe here: Sauce when preparing sous vide meat.

You can brown the meat in the pan or in the oven.

When I have a thick piece of meat, I prefer the oven browning option at 220-250ºC.

Although it is not necessary to rest the meat when cooking sous vide, it is preferable to let the meat cool down to cut it easier.

For us, it was part of the evening dinner with cbaked artichokes and fennel and white radish salad, carrots and celery .


Baked veal or slow / multicooker

Cooked over low heat for a few hours, the veal neck is a delight and can be served both hot and cold. It is very suitable for the main course, but you can also put it in thinly sliced ​​sandwiches, with lettuce leaves, a little mayonnaise or butter, mustard, pickles and whatever you want. For me, the main reason I often make this recipe is the children's school package.

I also prepare it sous vide, the recipe here & # 8211 Calf neck vacuum .

Ingredient:

  • 1 kg rolled veal neck
  • 200-300 ml dry or semi-dry white wine
  • optional, a half an ice cube
  • salt pepper
  • rosemary, oregano, sage, paprika
  • 1 tablespoon olive oil, 1 tablespoon butter

Optionally, if you have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. This way, the meat will be covered by the marinade more easily than in a bowl, especially since we do not have a large amount of liquid.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

We prepare a pan and brown the meat on all sides, quickly, over high heat, with a little oil and butter. Enough to catch a colorful crust.

Pour the juice and place the meat either in the multicooker / slowcooker bowl or in an oven tray.

For the slow cooker, it is kept first on the high function for about 2 hours, then another 4-6 hours on low.

For multicooker under pressure, the function meat 1.5 hours.

You can then brown the meat in the oven at 160º C with the sauce. The sauce will decrease and will pleasantly accompany the steak. If it is too much, you can reduce it on the stove, in a pan, until it thickens. Of course you can add other flavors, spices, wine, thickeners if you want.

In the oven version, cover the tray with aluminum foil or baking paper, if you use a yena dish, use the lid as well.

Keep the pot covered for the first 2 hours, at 160º C, then remove the lid and let it brown for another 1/2 & # 8211 hour.

During this time, we pour the juice from the bowl over the meat from time to time and we can turn it on the other side.

Remove from the oven and let the meat rest for about 20-30 minutes. However, it will cut more easily when it is not hot.


Green Beans with Baked Flavored Veal

I cut the veal into thin slices without boiling it beforehand and without beating it with a hammer, it was very tender anyway. In a heat-resistant dish I placed the veal slices after previously greasing both the dish and its walls with a drop of corn oil. I seasoned the veal slices well to taste and I poured half a glass of water in the pan, after which I put everything in the oven for about 15-20 minutes. I used fresh basil and thyme as spices in large quantities, along with white pepper, green pepper, chilli and a pinch of salt. I took it out when it started to smell very strong of thyme.

In the meantime, I prepared my beans, namely, I washed and cut the sheaths to the desired size. After removing the dish from the oven, I placed a few slices of tomatoes over the slices of meat, and I placed the green beans on top of the tomatoes. I seasoned it with spices as I liked, on top I chopped a hot pepper and put everything in the oven again for about 30 minutes. Near the end, that is, about 10 minutes before stopping the fire, I took out the tray and with a spoon I mixed in the tray so that the bean pods that had been on the surface and dried, ended up being covered with sauce. On top I spread some grated cheese and put it back in the oven.

When they were all browned and nicely penetrated, I took them out of the oven and spread fresh tarragon, thyme, basil and parsley on top - all freshly cut.


To be prepare the beef faster, we will cut it into large strips, seasoned with salt, pepper and rolled in white flour, then shaken and sautéed (not fried) for a few minutes (5-10), turning them constantly in a pan with double bottom (so as not to catch the food and acquires a bitter taste and used until the end) with hot oil.

These will be removed on a PLATEAU waiting, and in oil ramas, punem the onion that I cleaned, cut it faithfully, stirring continuously until it becomes translucent.

Faithful green beans which I cleaned of codite si wash it in warm water, add it over onion, covering it with warm water and let her simmer (covered with a lid) to fire slowly until it becomes aldente (not soaked too much, because we will put it in the oven with the veal), then season it with salt, pepper, finely chopped dill and tomato paste (near the end) about 30 minutes.

a vas Jena round (capacity of 24 cm diameter) we put alternately green beans cooked with the sauce formed and the strips of veal, adding dry white wine.

Tomatoes washed and cut into slices, we will add them on top, then we put the dish in the preheated oven at 175 degrees, for 30-35 minutes (until it drops from the sauce and the meat is softer).

When vessel will be removed from oven, the dish reached the end, will be decorated with freshly cut parsley.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Green beans, cooked with beef, will be served with hot bread taken from the oven and vegetable salad.



Comments:

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