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The veal is peeled and washed. I had a veal's neck, but the white pulp or broth also works. Then place in a hyena bowl, grease with oil and season. Put enough water to cover the meat. Cover the dish and put in the oven for 30 minutes, over high heat.
The vegetables are cleaned and washed. Put the carrot on a small grater, cut the onion in half and then the thin slices, cut the garlic into slices or grind. Add all over the meat and put the dish back in the oven, this time over medium heat, for another 30 minutes. After an hour the meat should be soft, if it is not, leave it until it is well cooked.
Then add the wine and tomato juice and leave for another 15 minutes in the oven, then put the washed tomatoes and leave for another 5 minutes.
We ate with the garnish of boiled rice, in which we put a cube of butter and then left it with a lid to swell. Sprinkle with green parsley.
1 kg of veal chops
50ml olive oil
3-4 cloves of garlic
1 tablespoon sweet paprika
300g frozen peas
200g canned grain corn
1 bell pepper
Grease the chops with oil and sprinkle with paprika, place in a heat-insulated bowl, pour 200ml of water, 2-3 tablespoons of olive oil and put in the oven over medium heat. Sprinkle the steak with wine, then put the garlic, the tomatoes on the grater and then put it back in the oven until the meat is done.
Peel the vegetables and wash them well, then cut and place them over the meat, leave them in the oven for half an hour.
Try this video recipe too
Beef muscles with wine sauce and macaroni.
Beef muscles prepared as in Targu-Secuiesc
Escalope with wine sauce (Banatean)
Escalope with wine sauce (Banatean) prepared from pork (leg and shoulder)
Cannelloni with meat and wine sauce
Cannelloni recipe with beef or pork, with wine sauce, fresh mushrooms and sour cream, seasoned with nutmeg
Stewed veal steak
Stewed veal steak recipe with onion, carrots, celery and tomato sauce
Veal recipe stewed in oil, served with boiled potatoes with broth and onion sauce
Clean the tongue well with the knife blade and wash.
Put it to boil in salted water, after frothing add the vegetables and let it simmer for about 1 hour and a half. We can try it with a fork, if it enters easily and the white skin that surrounds it peels off then it is ready.
Remove the meat on a wooden bottom and remove the white skin.
Then cut into slices about the size of a finger.
In a pan put two tablespoons of oil and finely chopped onion.
I took a boiled carrot from the soup and I passed it with a fork, when the onion is shiny I put the carrot, the tomato juice, a glass of soup in which he boiled the tongue and the red wine. Let it boil for about 5 minutes and cover the tongue slices with a lid.
On low heat until the sauce decreases, add salt and pepper.
Next we put some boiled potatoes for a puree.
A delicious Limba lunch with potato sauce and puree, a cabbage salad with beetroot, and a red wine.
Calf stew with tomatoes and wine
When it comes to meat, all our roads lead to Selgros. And yes they are quite common because I have in my family three hardened carnivores for which the word vegetarian is just a myth :). I said three, I'm a fan of vegetables and dairy, but I admit that I don't give up when it comes to a barbecue or a tender and well-roasted steak.
Although the Selgros store is exactly at the other end of town, I enjoy visiting it, not for the articles I write but for the simple fact that there I find the most assortments of meat and most importantly always fresh. I tested this on my visits, I was on holidays or at closing time and I was pleasantly surprised to find that every time the stands were well stocked with fresh goods.
This time I chose to cook a recipe with veal, namely a stew with many tomatoes, wine and well seasoned with marjoram and thyme. In general, Transylvanians cook almost all types of meat in a similar way and the term stew is common (I did not know where it comes from but I promise this until next time) so the recipe may sound familiar.
Let's see what it's about and then maybe we can draw some small conclusions, Transylvanian of course :)
- 1.5 kg of veal (if there are ribs the better)
- 250g cherry tomatoes
- 2 - 3 large white onions
- 200ml dry red wine
- 2 strands of fresh thyme or ½ teaspoon of dried thyme
- ½ teaspoon marjoram
- salt, fresh pepper
- 4-5 tablespoons oil or if you have 1 tablespoon lard
- optionally a kapia pepper
We wash the meat well and cut it into larger pieces.
Heat the oil in a larger saucepan, add the cleaned and chopped onion not very finely (without onions would not make the sauce sweet and good, without sauce we would have nothing to eat polenta), leave for 2-3 minutes and then add the meat. Let it brown and add the wine, leave for another 2 minutes and fill with water just enough to cover the meat, then add the thyme and marjoram.
Let it boil for about an hour then add the whole tomatoes, salt and until the meat boils if you don't have small children like me you can drink the remaining wine :)
If necessary, fill it with water, the idea is not to put too much from the beginning.
When the meat is cooked, put it on a polenta and let the food drop a little. Stir carefully so as not to crush the tomatoes.
Grind the pepper on top and the slaughter can begin :)
- visits to the meat district of Selgros are addictive
- good stew as in Transylvania you rarely find
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Veal stew with red wine
The last week was quite hectic and I didn't spend too much time in the kitchen. But here we go back to our pots, as usual. The gloomy weather urges us to prepare full meals, cooked over low heat. I have chosen to present you a veal stew with red wine, served with a mamaliguta aburinda. If you follow us on our accounts facebook and instagram, you will definitely remember the video posted with this recipe. Nice weekend, dear ones!
Ingredients for 3-4 servings:
● 700 g diced veal (we chose to cut it into cubes as small as possible)
● 2 cloves of garlic cut into thin slices
● 1 can of whole peeled tomatoes
● 2 tablespoons olive oil
● 500 ml of red wine + 250 ml of hot water
● salt, pepper, paprika, dried thyme, 2 bay leaves
Method of preparation:
1. Heat the oil in a pot and cook the onion together with the garlic, until it becomes translucent, slightly golden.
2. Add the meat and stir constantly, until the meat turns brown (not brown, not fried).
3. Add the bay leaves, dried thyme and red wine, mixed with hot water. Let it simmer over a good heat for about 1 hour and a half, then add the canned tomatoes and season with salt, pepper and paprika. Let it simmer for another half an hour, until the meat is tender.
Serve hot stew, sprinkled with green parsley and polenta, in our case. You can serve it with any other garnish you like.
PORK FRYING IN TOMATO SAUCE WITH GARLIC
Pork steak with tomato and garlic sauce is one of the simplest and most delicious steak recipes. The delicious, aromatic sauce is the secret of this recipe.
Pork steak is tender, flavorful, juicy. It is suitable for family meals, but also for holidays. You can use both pork chop and pork neck for this recipe. Both remain tender and do not harden. The secret is that the pieces of meat are not very thin. If it can be almost 2 cm, with a little fat on the edge, it would be great. The meat is not beaten with a hammer! It does not even need marinating, the only condition is that the pieces of meat are kept at room temperature one hour before reaching the oven, so that they are not subjected to thermal shock. Tomato sauce does not need to be prepared in advance. You will see that everything goes fast. And I promise you will get it the best pork steak! My mother's words: you will mention me how many times you will eat it!
I think everyone will agree with me when I say the simplest and tastiest pork steak is the baked one with garlic and tomato juice. It does not require much time for preparation, and while the tray is in the oven you do not have to wait to watch it. You can do a lot of things during this time.
You will need 5 minutes to put pork steak with tomato and garlic sauce in the oven and about 45 minutes to remove from the oven. Tell you what it smells like in the kitchen when it's ready? Dizzying! Garlic is the star of this pork steak with tomato and garlic sauce. Without it, the steak and sauce are not perfect. All three ensure good taste.
You will want to repeat this recipe every time you have the opportunity.
Considering that this month the pork is being slaughtered, a lot of pork dishes are being prepared, I have gathered a few recipes, made only with pork, in a single post.
You can also be inspired by here. You will find a lot of recipes for traditional appetizers, soups, steaks, rolls and more.
I will definitely have to update the post every year, because they will multiply pork recipes.
I also used the tomato and garlic sauce to make it roast chicken, of rabbit or goose, but also vegetables (eggplant or mushrooms).
Here is the list of ingredients and how to prepare it pork steak with tomato and garlic sauce:
750 gr pork (chop and neck)
250 ml tomato juice
3 tablespoons white wine
1 clove of garlic
4-5 tablespoons olive oil
1 teaspoon grated paprika
1 sprig of rosemary
a few sprigs of fresh thyme (1/2 teaspoon dried thyme)
First, cut the meat into 2 cm thick slices and place it in a heat-resistant dish, in a single layer.
Then we prepare the meat sauce. Crush the garlic cloves, rub them with salt, gradually add the oil, as we do with mayonnaise, always rubbing, until we get a cream. Put the tomato juice, wine and spices over the garlic and mix until the composition is homogeneous. Pour this sauce over the meat, taking care to completely cover the meat. If necessary, add a little more tomato juice and water.
Cover the tray with aluminum foil or lid and bake the meat in a preheated oven at 200 ° C for 30 minutes. After this interval, remove the foil and leave the steak in the oven without foil for about 15-20 minutes. If we want a thicker sauce, we pour the sauce in a pan and boil it until it reaches the desired consistency, then we put it back over the meat.
We serve hot meat with mashed potatoes, french fries, pasta, rice, vegetables or any other garnish you like, but we also put some pickles or lettuce to accompany them.
God, how good is the pork steak with tomato and garlic sauce!