1. Cut the beef into cubes and simmer with a little oil and water.
2. Add the spices (to taste), fill with water and simmer over medium heat for about 30-35 minutes.
3. When the meat is cooked, add the tomato juice and let it boil for about 5 minutes.
4. It can be served with rice garnishes, potatoes, vegetables.
Divide the piece of meat into 4 steaks. Rub each on both sides with 1 tablespoon of olive oil and a little black pepper. Heat a large skillet, then fry the steaks in two batches if needed. Remove to a plate and keep warm.
For the sauce, add the rest of the oil to the pan, then the onion and garlic and fry on the fire for 5 minutes. Add the tomatoes and wine. Let everything boil quietly for 5-10 minutes, stirring occasionally to dissolve the tomatoes, until the sauce is formed.
Meanwhile, boil the pasta in a pot of boiling salted water for 8 minutes or according to the instructions on the package, until it softens, but the core still remains hard. They are leaking.
Mix the capers, olives and basil in the sauce, season with salt and pepper.
Put the steaks in the pan over the sauce and heat, putting the sauce over the meat with a spoon.
Distribute the pasta in four plates and sprinkle with basil leaves to taste. Put the steaks and sauce over the pasta.
Beef belly in tomato sauce, trippa alla romana
Beef belly in tomato sauce, trippa alla romana, step by step recipe. Beef belly prepared differently from the usual, Roman recipe. Trippa alla romana, beef belly like in Rome, authentic Italian (Roman) recipe.
Romanians love beef belly, of which they most often prepare the traditional belly soup. Not only we, however, have a favorite place in our gastronomy for beef belly but also the Italians. Roman tripe, This one beef belly in tomato sauce flavored with mint and a drop of garlic, it is one of the emblematic dishes of the cuisine of Lazio, a region of Italy that also hosts the city of Rome.
Roman tripe it would translate as "belly of cattle as in Rome" or "belly of cattle in Roman style". This name, containing the geographical indication, differentiates the preparation from other Italian specialties such as Neapolitan tripe (from Naples), tripe to Fiorentina (from Florence), Milanese tripe and so on Almost every Italian region has its own way of cooking and enjoying beef belly.
Like most Italian recipes, this trippa alla romana is characterized by a brilliant simplicity, the flavor being given by the excellent quality of the ingredients used. Beef belly, extra virgin olive oil, fresh mint Pecorino Romano cheese and especially tomatoes for the sauce, all must be of good quality and fully contain the authentic and vivid scent that only the Italian sun can give to an ingredient.
Top 5 sauces for a perfect beef steak
If you are planning a beef steak that will impress everyone, a delicious sauce should not be missing from the plate. No matter what you want to cook, it is important to know how to cook the meat according to the assortment. Ready in just a few minutes, the taste of a truly surprising dish depends on it. Discover a top of the best 5 sauces for Black Angus beef.
Mushroom sauce - classic, refined
We start with a classic sauce, preferred by many professionals in the kitchen. With a creamy texture, this refined sauce is ready in just 15 minutes and perfectly complements the steak on the plate.
Method of preparation
Pour 1 tablespoon of olive oil into a saucepan and simmer. Add 6 sliced champignon mushrooms. Fry the mushrooms for 5 minutes or until golden, then add a clove of crushed garlic and two tablespoons of brandy. Leave it on the fire until the brandy evaporates almost completely, then add four tablespoons of fresh cream and a teaspoon of Dijon mustard. Reduce the flame and stir continuously for 2-3 minutes.
Blue cheese sauce - for the pretentious
The blue cheese sauce could not be missing from our selection of top 5 sauces for Black Angus beef, being a "must" for anyone who wants a really special dish on the plate.
Method of preparation
Melt 25g of butter in a pan over medium heat, then mix a tablespoon of flour. Slowly add 150 ml of milk, stirring constantly, until the sauce is smooth. Reduce heat and add 50g of finely chopped blue cheese. Stir until the cheese melts and the sauce thickens slightly.
Pepper sauce - perfect appearance and spicy taste
Pepper sauce is one of the most popular sauces that accompanies a beef steak, being easy to prepare and giving a very cheerful appearance to the dish.
Method of preparation
Heat a tablespoon of butter over medium heat. Add three tablespoons of colored peppercorns (mix of black, red and black pepper) and 40 ml of brandy. After the mixture is reduced enough, add 150 ml of cream. Simmer for a few more minutes, until the mixture is smooth. This sauce blends perfectly with a steamed cauliflower garnish and lettuce.
Bearnaise sauce - French air in the plate
If you want to add a French air to your plate and you are a fan of creamy sauces, Bearnaise sauce is the perfect choice.
Method of preparation
Melt 25g of butter over medium heat and add a finely chopped red onion. Leave it on the fire for 5-6 minutes, then add a teaspoon of white wine vinegar. After a few minutes, mix 100g of fermented fatty cream, a teaspoon of Dijon mustard, half a teaspoon of capers and a tablespoon of finely chopped tarragon. Let the sauce simmer for 2-3 minutes, then serve hot.
Red wine sauce - simple and tasty
From our selection of sausages for Black Angus beef could not miss a classic reduction of red wine, easy to prepare by any novice in the kitchen.
Method of preparation
Pour 250 ml of beef broth into a saucepan and cut in half. Add 125 ml of red wine, two teaspoons of brown sugar and a tablespoon of balsamic vinegar. Leave the mixture on high heat for 10 minutes or until the sauce is reduced by half again. Season to taste (salt, pepper, rosemary) and serve hot, over the steak on the plate.
An assortment of quality meat can be highlighted only by a carefully chosen sauce and a perfect garnish. Our selection of Black Angus beef sauces contains dishes that are easy to prepare, in a maximum of 20 minutes and with ingredients accessible to anyone.
All you have to do for an unparalleled culinary treat is to cook the beef correctly, choose a sauce that suits your tastes and put a glass of wine on the table to complete a perfect dinner.
Beef steak with green pepper sauce
Beef steak with green pepper sauce is our recipe for pampering! Sergiu aka Mr. Don loves beef steaks and says that if he misses something from the restaurant, it's a good steak! So we adapt and make a delicious steak at home. As I am not a big fan of beef, but you already know about me, beef must be very good, very tender and cooked exactly as I like it. That is exactly as Sergiu prepares it! & # x2665
Of course, when it comes to gourmet meat, like at a restaurant, we always turn to www.miramax.ro & # x2665
For the recipe of Beef steak with green pepper sauce, I chose one Antricot Vita Black Angus, ripe, frozen, 3 kg (Uruguay / Argentina). As I told you, we prefer beef from South America, Argentina and Uruguay being famous for the quality of beef. Brought to South America by Spanish conquistadors after 1550, Black Angus cattle became a tradition and part of Argentina's heritage. The natural environmental conditions in South America, the climate and the pampas pastures are felt in the excellent quality meat.
In fact, this antricot is so fragile that it is very ok to make it only in the pan, without the need for time in the oven. Of course, this depends on everyone's tastes and how they prefer their steak. I want it to be baked a little! It is a large piece of meat, 3 kg, so we let it thaw a little, so we can cut it, then portion it and we have a lot of steak meat!
Along with the steak I had simple vegetables, pan-fried in a little butter and olive oil. What vegetables? Frozen vegetable mixes from Orogel are my favorites. Along with the antricot, I chose the Misto Benessere vegetable mix, which contains cauliflower, broccoli, Brussels sprouts, Romanian broccoli. I simply seasoned with salt and pepper. Because it goes perfectly with the green pepper flavored sauce!
For the green pepper sauce we need onions, butter, olive oil, sweet cream, chicken or beef soup and green pepper, of course. And a drop of cognac for extra flavor! Mr. Don uses pickled green pepper, which has a sweet-spicy taste and is crunchy at every bite! The green pepper sauce goes perfectly with any steak, from beef to pork, chicken or fish. Try it and you will definitely not regret it!
I served everything with a red wine (well, Sergiu and the guests, me less). But I heard words in the village (read "in the kitchen") that it is very good! What red wine? Cotes Du Rhone Rouge & # 8211 Chateau De Saint Cosme Gigondas (France).
A red wine with a substantial structure, it overflows with fruit and is very concentrated, being balanced by a superb acidity. Blackberries, smoked bacon, charcoal, blueberries, rose.
Let's see what ingredients we need for the recipe Beef steak with green pepper sauce.You can find them all at Miramax! Don't forget the discount code TEO10 which you can apply in the shopping cart for an extra 10% discount! & # x2665
Try the recipe Beef muscles with gorgonzola and asparagus! (click on the title to access the recipe) & # x2665
How to prepare a beef antricot with Morel mushroom sauce and sour cream
Morel mushrooms: mushrooms can generally have little soil, fertilizer, leaves, etc. on them. Because they already contain a lot of water, do not wash so as not to make soup. It is cleaned carefully and patiently with a brush. If they are dehydrated, keep in mind that sediments that you do not want to eat can settle on the bottom of the bowl in which you are ironing them.
Meat: to be warm, at room temperature and greased with olive oil. Put the grill on the fire when the sauce is ready.
Sauce: In a pan, sauté onion and garlic in a little olive oil over medium heat for 2 & # 8211 3 minutes. Turn the heat to maximum, add the Morel mushrooms and fry for two minutes. Add a tablespoon of brandy. Mix well for half a minute, until the alcohol evaporates, add the juice / water in which you hydrated the mushrooms (without the sediments on the bottom of the pot) and let them boil for about ten minutes, on low heat. Increase the heat again, add the sour cream and season with salt and pepper to taste. After the sauce has boiled, turn off the heat, add the butter and stir to mix, lightly so as not to make the pilaf mushrooms.
Fry the meat on the grill and remove to a plate and season with sea salt and pepper.
Put the sauce on plates, the meat on top, a few mushrooms on top of the meat and a few lettuce leaves for decoration. Sprinkle a little sea salt (real, unprocessed) and olive oil.
Beef (pork) with bordelaise sauce
So we prepared the steak that sat on our New Year's table. It is the second dish posted that asks me for demi-ice. I told you about it in the recipe Beef cutlet with balsamic vegetable sauce.
The Bordeaux sauce, although finer, of course, reminded me of the wine sauce my father made for game steak. He and his grandfather were passionate hunters, my father raised hunting dogs which he trained and participated in large hunting sessions organized in the forests of Mehadia and beyond.
Few of us prepare demi-glace outside the restaurant sphere, but let's not be hysterical, discouraged from preparing this delicious wine sauce. I replaced the demi-glace as in the previous recipe with a super-concentrated meat and vegetable soup prepared by me, reduced from 2.5 liters, to a cup. The meat and vegetables in the soup were used for my beef salad.
I insist that the meat not be smothered in sauce. I gave up preparing the stewed beef (if it is not old) until it becomes soft, penetrated, as folklore says, it loses its juiciness, its flavor, although in the sauce, it becomes a dry fibrous piece, difficult to swallow, which is not was the case with this recipe.
I would like to find this dish on the menu when I go to the restaurant. Having demi-glace (mandatory in a restaurant kitchen), it is prepared quickly, the customer does not have to wait too long.
Preparation time 20 minutes
Cooking time 20 minutes
- 500 g beef (pork)
- 1 lg black peppercorns
- 2 rosemary or envelope threads
For BORDELAISE SAUCE
- 1/2 cup dry red wine (Pinot Noir, Merlot)
- 1 thyme thread
- 1 bay leaf
- 1 lg chopped red onion
- 1/2 lgr black peppercorns
- 1 cup concentrated meat + vegetable soup or (or 3 lg demi-glaze)
- 1 lg starch or flour race
- 2 lg butter 80%
1. In a mortar, crush the black pepper with sea salt if it is grains. Add the finely chopped rosemary. Spread this mixture on the worktop.
3. Cut the beef muscle into 3 cm thick slices if it is large. I cooked with muscle, it was no longer the case. Pass the slices through the spices on the table.
4. Heat 3 tablespoons of oil in a pan. Add the beef slices (do not cram them in the pan, it is better to prepare them in two tranches if you increase the quantities). Fry on the first side for 5 minutes, then turn and fry for 4 minutes on the second side.
If you want the meat in the blood: 2.5 minutes / part or half done, let it stay pink in the middle 4 minutes / first part and 3 on the other side.
5. Fry the remaining meat if it is left. Remove the meat on a plate and cover with aluminum foil until the sauce is ready.
PREPARATION OF BORDELAISE SAUCE
1. Put: wine, onion, thyme, bay leaf and peppercorns in a saucepan to boil. Boil over medium heat until the wine drops almost completely (about 2 tablespoons remain).
2. Add demi-glaze and starch / flour dissolved in a tablespoon of water and mix until completely dissolved and the sauce comes to a boil. Boil for 2 minutes.
I put the concentrated soup and cut it in half, towards the end I added the dissolved starch.
3. If you want a more bound sauce, add starch.
4. Strain the sauce and put it on low heat (I didn't strain it). Add the diced butter to the sauce, one at a time, each slice adding when the previous slice is completely dissolved.
5. Taste the salt sauce and add if necessary.
6. Serve the muscle with mashed potatoes and sprinkled with bordelaise sauce.
Liv (e) it!
Baked marinated beef ribs are a specialty of great restaurants, appreciated for their special flavor. Take some time to prepare this recipe, which will make the whole family ask for a second portion!
Season the ribs in abundance with herbs, salt and pepper. Put them in a deep container or in a stainless steel bowl and cover them with wine. Keep the bowl in the refrigerator for 12 hours so that the ribs marinate.
Preheat the oven to 190 degrees.
Remove the beef ribs from the sauce, place the wine in a bowl and boil until reduced by half. Heat the olive oil in a pan over medium heat. Add the ribs and make sure they brown well on both sides. After they brown and turn brown, put them in another pan and sauté the onion, carrots, celery and garlic in the pan in which you fried the meat, adding more oil if necessary. After the vegetables have hardened, place them over the fried ribs. Add wine, bay leaves, beef soup and mushrooms. Cover the pan with cling film or baking paper and bake for five hours.
Remove the pan from the oven and let the contents cool for an hour before deboning the ribs. Remove any traces of fat from the sauce. Remove the vegetables from the pan and place them on a plate. Put the sauce in a pot and leave it on the fire for about an hour, until the amount is reduced by half. Finally, pour the sauce over the marinated beef ribs and vegetables - the meal is ready!
What ingredients do we use for the stewed beef steak recipe?
- -1.5 kg of beef of any kind (pulp, brine, apricot, breast, white broth, etc.)
- -1 large onion
- -1-2 carrots
- -2 was dafin
- -1 teaspoon grated pepper or just as much as 3 fingers
- -400 g tomatoes in broth
- -1 tablespoon of paprika
- -1 large clove of garlic
- -1 teaspoon with dried thyme tip
- -2 teaspoons salt
- -50 ml white wine
- -50 ml oil