We put the pieces of beef with a little oil, we leave them a little on each side, we season them, we add the white wine and we let it boil until the sauce decreases. Add the broth, a little water if needed, add the garlic cut in half.
Serve with vegetables
How to make a recipe for beef steak with vegetables and baked sauce?
How do we season beef?
I chose the usual spices that I use for steaks, all natural (not commercial mixes). Pepper, cumin and paprika to which I added a little thyme. In fact, I didn't skimp on thyme at all because I put a small twig, torn right from the pot. I ground the spices with a mortar and so they blended well.
Peel the carrots, onion and garlic and then cut them with a knife, not very small.
The meat is well salted on all sides because I didn't put any salt in the spice mixture. These pieces of beef breast are really good! They are striated with thin layers of fat and connective tissue which, after cooking, turn into a gelatinous layer after cooking. I also left the ribs and cartilage attached to the meat because they conduct heat very well, ensuring a uniform baking of the pieces.
The slices of meat must be at least 3 fingers thick to remain juicy even after cooking. So do not slice them to 1 cm!
The spice mix is evenly distributed on all pieces of meat, on all their faces.
Method of preparation
1. Grease the meat with a little oil, then fry on the grill, until it is done as desired. Cut into cubes and set aside.
2. Boil the potatoes in a pot of boiling water until they are boiled. Add the carrots and cook for another 5-10 minutes. Drain and set aside.
3. Heat a frying pan, then add 1 tablespoon of oil. Cook the onion together with the garlic, stirring often approx. 7 minutes, until the onion becomes glassy.
4. Increase the flame, add 1 tablespoon of remaining oil, then add the potatoes, carrots, corn kernels. Season to taste and fry, stirring occasionally, approx. 10 minutes until they begin to form a crust at the base.
5. Add the meat and press the food to the base so that it binds. Fry everything for 5-10 minutes, until the crust at the base browns. Serve hot.
:) For more new recipes visit the blog http://lauradfood.blogspot.com/
Chicken salad with celery
Boil the chicken breast. We touched him small. We also chop the cucumbers. We put the celery on the grater
POTATO SALAD WITH SAUSAGES
Boil the potatoes for 30 minutes in salted water and a little lemon so that they do not crumble. Peas too
- one piece of brine, healthier, or 2-3 smaller
- 3-4 potatoes
- 200-300 frozen peas
- 1 red bell pepper
- 1 onion
- 2-3 cloves of garlic
- 2-3 sprigs of thyme, pepper, mustard seeds, 2-3 bay leaves, 2-3 slices of celery root
- 2 tablespoons butter
- vegetable, chicken or beef soup
Pop vegetable smoothie recipes
Are you ready to mix? Here are nine tasty recipes that will make you eat (and actually enjoy) your vegetables all summer long.
1. Cucumber ice with coconut lime from The Kitchen McCabe
Put lime in coconut and freeze everything! (And add some refreshing cucumber while you're at it.) These creamy vegan creams will bring to mind a tropical spa day.
2. Carrot cake glazes from Cookie Named Desire
With earthy cinnamon and ginger and a few frozen bananas for bulk, these pops are the healthy frozen version of your favorite birthday cake. The addition of cream cheese completes the packet of matte carrot cake flavor.
3. Cabbage blueberries come from Oh My Veggies
Three ingredients, 5 minutes preparation and plenty of antioxidants? They was sold! Kale, blueberries and grape juice are all you need to make these super-food delights. But with the sweetness of the berries and the juice, we are sure that you will not even taste the taste.
4. Green smoothie glazes as light as Apple Pie
If there is a vegetable that hides well in smoothiesandice, it's spinach. Get daily greens - plus a megadose of vitamin C from pineapple and orange juice - with these light, fruity pops. Thank you for your immune system.
5. Mango carrot ice cream from Raise Vegan
Carrots, mango and orange juice blend perfectly in shades of orange in these simple smoothies. Discard a piece of fresh ginger for an anti-inflammatory boost.
6. Strawberry Beet Smoothie comes from Sidewalk Shoes
Beets can be, say, an acquired taste. If you are not the biggest fan (but still want to reap its nutritional benefits, such as fiber, iron and calcium) try them mixed in these unique smoothies. OJ and strawberries help mask the bitter taste of beets, while mixed cashews add protein and cream.
7. Peaches and ice cream from Love and Zest
Tomatoes in the ice? Don't beat him until you try him! This recipe takes cherry tomatoes and oranges - known for their sweetness - and mixes them with peaches for a color (and flavor) match made in the sky. Because the relationship between fruits and vegetables leans sharply toward peaches here, no one can be wiser.
8. Kiipfit Spinach Kiwi Ice
Spinach strikes again - this time with a pungent kiwi, a drop of hemp seeds and a refreshing base of coconut water. With minimal preparation and all the herbal ingredients, it's easy to be green!
9. Rhubarb ice cream and Greek yogurt from The View From Great Island
If you ask us, rhubarb does not receive enough love. Pick up this vegetable subdog by beating it into a tasty dessert, then swirl it with Greek yogurt in creamy tops. Not only will you get a gorgeous ruby red color, but you will accumulate high rhubarb potassium, vitamin C and calcium content.
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Beef with vegetables
Beef with vegetables is an almost dietary recipe for people with liver problems, who are forced to eat meat and vegetables almost cooked, eliminating frying.
And because our liver is considered & # 8221 the body of the body & # 8221, we will make a recipe using beef (beef muscle or pulp), because it does not contain fat.
For people without health problems, I can also use sour cream in this recipe.
It is a simple recipe, it can be served for lunch and even a light dinner.
500 g of beef
1 large red onion
3 cloves of garlic
2 large pumpkins
50 ml of oil
1 tablespoon of the following mixture of spices: cumin, paprika, pepper, salt, thyme
Wash the meat well and cut it into small cubes. Chop the onion and garlic. Grate the carrots. Cut the zucchini into slices. Heat the oil in a deep frying pan. Fry the meat, adding the spice mixture over it. When the meat is well browned, remove it with a whisk and add the onion and garlic, then the carrot, then the zucchini. Stir well. Then add the beef. Put a small glass of white wine on it and put the pan in the preheated oven for 30-40 minutes, until the meat and vegetables are done. Good appetite!
Asian style vegetable beef & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
I love this recipe beef with vegetables in Asian style. It's the kind of dish I cook when I don't have much time, but I want to eat something good and full. I really like Asian food because it is simple, easy and fast. I order it quite rarely at the restaurant because I prefer to make it at home. This way I know exactly what I put in the food and use the best ingredients. Asian food is also very healthy because it is cooked quickly, and the nutrients are stored in both meat and vegetables. Recipe of chicken noodles it is one of my favorites and I like to prepare it every time I don't know what to cook.
The beef recipe with vegetables is a simple and easy one. It does not require many ingredients, and you can find Chinese sauces in any large supermarket, in the Asian products district. I always have soy, oyster sauce and sweet chilli sauce in the fridge. I use them in almost all the Asian recipes I make and they last a long time in the fridge. Beef is very important. We need the right meat, that is, tender beef. This is what we can make steak, such as sparrow, antricot or muscle. Do not use beef pulp because it is too hard and is suitable in recipes in which the beef has to boil a lot, over a low heat.
beef & # 8211 500 g, garlic & # 8211 2 puppies, butter & # 8211 100 g, carrot & # 8211 200 g, peas & # 8211 150 g, corn kernels & # 8211 1 small box, salt, oil.
Over the sliced meat, add butter and garlic, roll and catch with a toothpick. Grease the pan with oil and place in the oven for approx. 60 minutes on medium heat. Put the vegetables to harden and leave for about 30 minutes. Good appetite !
Try this video recipe too
Beef Antricot with Vegetables in Slow Cooker
Last night I decided to make in my magic Slow Cooker pot a beef steak with vegetables and red wine (It can also be made in the oven, covered with aluminum foil or lid, if you don't have Slow Cooker).
The middle part of America is called the Midwest and has the longest and harshest winters in the United States.
Slow Cooker is one of the indispensable utensils in Minnesota kitchens, due to the fact that it is a simple and convenient way to put hot food on the table, when everyone gathers at home in the evening, tired and frozen.
Beef steak is the favorite piece of meat for this recipe, because it has streaks of fat inside it, which gives flavor and tenderness to the dish. Maybe a lot of people already know the recipe, those who live here do it very often, but everyone has their own version.
My version does not include potatoes. I noticed that after a process of 5 hours of cooking in Slow Cooker, the potatoes do not look very appetizing, they soften too much and do not keep their shape, so I prefer to serve them separately in the form of puree, or baked in the oven. .
How to make beef tenderloin with vegetables in slow cooker:
Wash the meat and wipe it well with a paper towel. Sprinkle plenty of salt and pepper on both sides of the meat. Heat the oil in a pan and fry the meat for 5 minutes on each side.
The meat is left to roast without touching, to seal its juices inside.
The meat is turned on the other side and the procedure is repeated.
In the meantime, you can prepare the vegetables.
Onions, carrots, garlic and celery are cleaned and washed well. Cut into larger pieces so that it does not "melt" during the 5 hours in the Slow Cooker.
Put the vegetables in the pot and place the meat on them.
The oil in which I fried the meat is not thrown away. I put the wine on it and boiled it together to get a sauce that I added over the vegetables and meat from the pot. If there is not enough liquid to cover the meat at least halfway, you can add more wine or water.
I seasoned with salt, pepper and added thyme over meat and vegetables.
I covered with the lid and set Slow Cooker on & ldquohigh & rdquo for 5 hours.
The final result looked like this:
NOTE: If you do not have a Slow cooker, I recommend that you follow the same instructions above and put everything in an oven tray, or pan that you cover with a lid or aluminum foil. Cooking time decreases, of course. Leave the meat in the oven with the vegetables for about 2-3 hours. The meat should be tender and cut into strips.
That's it, we're done! Enjoy your meal!