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Beef in red sauce

Beef in red sauce


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Heat the oil in a saucepan and fry the meat on all sides until golden brown. Remove the meat, add the onion and cook until it starts to soften. Add the garlic and cook for a minute. Add the tomatoes and cook for 2 minutes then pour the red wine, the broth and add the fried beef. Let it simmer for 30 minutes.

Dissolve the starch in cold water and add it to the pan. Mix well then add oregano, sugar and salt to taste. Let everything boil until the sauce thickens. Serve the dish with pasta, mashed potatoes or natural.


Beef broth with tomato sauce

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Beef muscles in red wine sauce with chocolate


5.0 - 24 votes


chocolate, red wine. what could be more romantic than that?
Beef muscle in red wine sauce with chocolate is a passionate recipe, with "hot" accents, with aphrodisiac aromas, with an elegant finish of melted, silky chocolate.
Valentine's Day is just a symbol, a formal celebration of love. The real Valentine's Day is not when you bring flowers to your girlfriend because that's how it is fashionable, but when we make a sincere romantic gesture for the loved one.
romantic dinners are all the more effective the more they are unscheduled (as are gifts).
if you want an aphrodisiac, special, refined, something daring and conquering recipe, then try this nonconformist beef muscle recipe in red wine sauce with chocolate.
the red wine sauce is ennobled with orange, cinnamon, pepper and flower petals (damask roses, blues, marigolds, lavender) that will create a special aroma, just like the romantic moment you will spend.
quality dark chocolate, melted in this liqueur of love will give a silky texture and a glossy, satiny appearance to the red wine sauce.
maybe this combination is magical, because the final result will definitely enchant you.

ingredient:
-a piece of beef muscle without any fat
-a glass of dry red wine
-4 cubes of dark chocolate
-scraped orange peel
-a cinnamon powder
-fresh freshly ground black pepper
-flower petals (edible roses or a mixture of petals) -optional
-dried hot peppers
-less crushed garlic (optional)
-salt
-olive oil
-fresh thyme
-a bay leaf


wash the beef muscle, wipe it with a clean towel, sprinkle it with salt and ground pepper.
fry the beef steak in a little olive oil (1-2 tablespoons) with a little crushed garlic (don't be afraid, in the end it won't smell of garlic, if you add it from the beginning).


if the piece of beef is thick, keep it on each side for 7 minutes, covered with a lid.


finally turn once more on the first part and leave it like this for about 1-2 minutes.


remove the steak on an aluminum foil.


wrap the foil as a package and continue baking the veal in the oven at 180 degrees for about 10 minutes.


now we start with the sauce. these are the stars who will participate in the big show:


pour the red wine over the meat sauce left in the pan. add grated orange peel, a bay leaf, a little fresh thyme, a little hot pepper (optional, only if you want spicy), a cinnamon powder. crush a few peppercorns (not too many, not too spicy) with a few flower petals and throw the mixture in the "magic potion".


let this wine boil over high heat.


it smells incredible! after approx. 4-5 minutes, reduce the flame to a minimum.


now you will boil this liqueur over low heat until it reduces a little.


grate the dark chocolate and add it to the sauce, stirring constantly.


taste and match the taste. if you want sweeter, add a little honey (I did).
Finally, the sauce is creamy, glossy, fine and bound.


remove the beef steak from the oven.
the meat sauce can be added to the red wine sauce (optional). boil the sauce a little more until it drops again.


place the beef steak while it is still hot on a plate and cut it into thick slices.


it can be seen in the section that it is made medium (as I wanted).
add the red wine sauce with chocolate and serve.


serving: place 2 slices on a plate, sprinkle with plenty of sauce and sprinkle flower petals over them. irresistible!


Beef muscle in butter with simple sauce is a delicious recipe for which you need the best quality beef.

Heat the oil in a pan then add the butter and let it melt. Meanwhile, pass the meat through the flour. Fry the meat on both sides for 2-3 minutes.

Add the white wine to the meat pan and simmer for 3-4 minutes. Add the beef soup, garlic and lemon zest. Partially cover the pan and let it boil for 50 minutes, turning the meat from time to time.

After 50 minutes, remove the meat and wrap it again in aluminum foil. Dissolve the flour in cold water and add it to the sauce in the pan, stirring. Add the parsley, salt and pepper to taste. Let the sauce thicken slightly.

Serve the meat with sauce and mashed potatoes with butter.
The source of this recipe is the Laura Cuisine blog.


Beef in red sauce

Beef in red sauce from: beef, carrots, white onions, tomato paste, capsicum paste, salt, pepper, thyme, sage, sunflower oil and lemon juice.

Ingredient:

  • one kg of beef
  • 5 carrots
  • 300-400 small white onions
  • 300 g tomato paste
  • a tablespoon of capsicum paste
  • salt
  • pepper
  • thyme and ground sage
  • 100 ml of sunflower oil
  • juice from a lemon

Method of preparation:

Put the oil in a pan and fry the meat cubes. After the meat has hardened, add the previously cleaned and chopped onion.

The carrots are cleaned, washed, cut into rounds and hardened over a good heat, and seasoned with salt, pepper, thyme and sage.

Leave it on the stove for a few more minutes, add the tomato and pepper paste, mix well and then put it in the preheated oven until it browns.


Life in sauce

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Do you want to wait for your family with a delicious steak for dinner? Then it is the ideal time to try a beef steak in pomegranate sauce, which has a special aroma and is very easy to prepare. [..] Other information about: beef in sauce, pomegranate sauce, steak recipe beef, steak in sauce

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Grilled beef with tomato sauce

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Beef steak with brandy sauce

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Vita Bulgogi

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Tacos with cornflakes and beef

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A hearty meal for your family: beef chops

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Beef with gorgonzola sauce

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Diane beef steak with mashed potatoes and peas

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Beef and broccoli with Chinese sauce

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Do you like Chinese food, but find it expensive? Here is a simple recipe that you can prepare at home in a maximum of 30 minutes. [..] Other information about: sesame oil, Chinese sauce, broccoli recipes, beef recipes, broccoli, beef

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Stuffed beef muscles

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Beef stew in tomato sauce with garlic diet recipe without frying

Beef stew in tomato sauce with garlic diet recipe without frying. Beef, veal or beef with sauce and vegetables without oil, without fried onions. How to make beef or veal stew without frying? Dietary beef with sauce. Beef in tomato sauce with garlic & # 8211 a diet recipe. Tender pieces of marinated beef. How to marinate beef? Beef marinated with tomato sauce.

Beef, veal or beef stew in tomato-flavored sauce with garlic and bay leaves is very easy to prepare both in a classic saucepan and in a pressure cooker, slow cooker or oven. It is a meat marinated and then cooked slowly. It is a diet recipe without oil and without fried onions so that it can be consumed by people on a low-calorie diet.

We really like beef, veal, beef stew and I cook it quite often. Many do not know how to cook beef so that it comes out tasty and tender. It depends a lot on the quality of the meat, although you can also ruin a quality meat and make it concrete.

With a slow cooking process you can make a very tasty stew or paprika. When I hurry, I cook beef in kuktă (miracle pot, pressure cooker) which helps me get a perfect meal in 3 times shorter time. In addition, this recipe is a dietary one because we do not fry onions or add oil. You will see how tasty it turns out!

The meat in this beef stew is so tender and juicy that you don't even need a knife to cut it, the pieces can be eaten directly with a fork.

Another classic recipe is the veal stew with flour dumplings & # 8211 you can find it here.

From these quantities results 4-6 servings of beef stew with tomato and garlic sauce. As a garnish I made some Spätzle, meaning some German flour dumplings.


Beef (pork) with bordelaise sauce

So we prepared the steak that sat on our New Year's table. It's 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. 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 the 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 cooking the stewed beef (if it's 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, hard to swallow. 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

Ingredients

For MEAT

  • 500 g beef (pork)
  • 1 lg black peppercorns
  • salt
  • 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 soup of meat + vegetables or (or demi-glace 3 lg)
  • 1 lg starch or flour race
  • 2 lg butter 80%

FRIPTURA PREPARATION
1. In a mortar, grind 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 mashed mashed potatoes and sprinkled with bordelaise sauce.
Liv (e) it!


Grilled beef, simple recipe, explained step by step

Grilled beef, simple recipe. How to make a grilled beef, tender and juicy. Simple guide to the perfect grilled beef steak.

The cutting piece called in Romanian "beef muscles" (tenderloin in engleza, filet in franceza) este cea mai valoroasa din carcasa de vita. E o piesa care cuprinde, de fapt, trei muschi invecinati. Acestia sunt marele psoas, micul psoas si muschiul iliac. Piesa este recoltata din partea lombara a carcasei si este baza unora din cele mai delicioase si faimoase preparate cu carne de vita. Orice gurmand a auzit de celebrele beef Wellington, tournedo Rossini sau mușchiul de vită Chateubriand.

Muschiul de vita este in continuare o sursa de inspiratie pentru maestri bucatari din lumea intreaga, care creeaza preparate extrem de fragede si suculente din acesta. In ceea ce priveste prepararea carnii de vita acasa, multa lume are emotii. Va asigur, insa, ca oricine poate obtine o friptura perfecta din muschi de vita, urmand explicatiile simple ale retetei ce urmeaza mai jos.

Cum alegem carnea pentru muschi de vita la gratar

Prima conditie, ca sa nu fim dezamagiti la final, este sa nu confundam muschiul de vita cu nicio alta bucata de carne din carcasa animalului. Evident, toate bucatile provin din tesutul muscular, dar nu au aceleasi calitati. Denumirea comerciala de ”muschi de vita” se aplica doar unei singure bucati din carcasa. Este cea colorata in rosu pe plansa de mai jos. Nici bucatile de pulpa, nici cele de spata, nici una, de fapt, nu pot fi numite ”muschi de vita”, in termeni macelaresti si comerciali. In acelasi timp, niciuna din aceste bucati nu se gatesc ca muschiul de vita.

Asadar, nu incercati sa puneti in practica reteta aceasta decat cu muschi de vita, preferabil maturat, pentru ca in caz contrar nu veti obtine rezultate multumitoare. Am pregatit acest muschi de vita la gratar, condimentat cat se poate de simplu, cu sare si piper, pentru ca apreciez in mod deosebit carnea de vita si nu vreau sa ii acopar gustul cu nimic. In continuare va voi dezvalui cum am procedat.


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Comments:

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