Wash the pork leg well and cut it into pieces.
we put water in a pot, and when it boils we release the meat.
peel the onion and cut it in four.
we clean the carrot and cut it in four.
we put the vegetables together with the meat to boil, until the meat is well penetrated.
we pass the tomatoes.
put the onion and boiled carrot either on a small grater or in a blender.
put the oil in a pan.
add chopped onion and carrot and soak for 1 minute in oil.
then we put the tomatoes, and a little juice, from the one in which you boiled the meat.
let it boil for a while, until it thickens a little.
add the wine and let it boil for another minute.
pour the meat into the sauce, also adding the cleaned and crushed garlic.
leave on the fire for a maximum of 5 minutes, then turn off the stove.
let cool slightly, then serve.
Melt the butter in a medium-sized bowl, add the finely chopped onion and garlic and simmer for 10 minutes. After they have softened well, add the flour, taking care not to make lumps. Add the sugar, let it melt, and then remove the bowl from the heat. Pour both varieties of wine over the mixture, mixing until you get a creamy consistency. Put the sauce back on low heat for about 2-3 minutes, stirring to prevent sticking. At the end we add the rosemary.
The red wine sauce is served hot, along with the steaks. Good appetite!
Escalope with wine sauce (Banatean)
The meat is washed, divided into 20 pieces, beaten a little and salted.
The pieces of camel are passed through flour and smothered in oil with 100 ml of water. Add brown sauce, salt and boil for 20 minutes, then add wine.
The dish is served hot, with various garnishes of potatoes, vegetables, rice, etc.
Tomato sauce with wine and vegetables for beef or pork steak
Tomato sauce with wine and vegetables for beef or pork steak recipe step by step. Tomato sauce recipe (for tomatoes) for steak. How to make the sauce for roast beef or pork in the oven? Steak sauce like at a restaurant. How does the steak sauce thicken? Tomato sauce and wine for steak on the tray.
This tomato sauce with wine and vegetables is made from ripe vegetables and tasty juices left by meat during frying or baking. I often make steaks on the tray because they don't rob me for a long time. It takes very little seasoning for beef, pork or chicken and cooking vegetables. Otherwise, the oven does all the work!
The best sauce for steak is made with many vegetables, wine, cognac or other brandy and butter.
It is logical that the steak sauce is tastier if you cook some vegetables with the meat in the pan. We are talking about roots (carrots, parsnips, parsley, celery) but also tomatoes, onions, garlic, leeks, etc. Depending on the taste, add or not cumin, bay leaf, thyme or other aromatic herbs. It is not good to put them all at once because they will even out the taste of the sauces. Better 1-2.
In the picture below you can see a stewed beef steak with wine sauce, vegetables and tomatoes and new potato garnishes with dill and butter (recipe here) and pan-fried garlic mushrooms (recipe here).
This sauce with wine and vegetables for beef steak I prepared very quickly after I took the tray out of the oven. Sauces should generally be strained, degreased, reduced (boiled to reduce), seasoned and tied with something. Liezon (liaison in French lb.) can be a little starch dissolved in cold water and cubes of cold butter. Sometimes sweet cream is put in sauces but necessarily natural, do not imitate Gran Cucina or other nonsense called "cooking cream".
The contribution of tomatoes from this sauce comes from 2 parts: from the tomato marinade in which the meat was stored and from the concentrated tomato paste added at the end.
Here you see a sauce with Armagnac (or other brandy) that I made at a beef stew with vegetables at the planters – recipe here.
From the quantities below it results approx. 6-8 servings of tomato sauce with wine and vegetables for beef or pork steak.
Shrimp in butter. The best way to cook shrimp
3 types of collective lawsuits: FORM I Collective lawsuit for abusive clauses: administration fee, risk, interest, denomination, other abusive clauses. FORM II Collective process for obtaining moral damages for those who have already obtained a decision against the bank. FORM III Collective process for companies that have concluded credit agreements with abusive clauses. Who can participate? On FORM I Any natural person who has concluded a credit agreement with the bank - mortgage or personal needs FORM II Any natural person who has already obtained a decision against the bank - final. The decision is final if you won the lawsuit in the first instance. FORM III Any company that has concluded a credit agreement or a line of credit with a bank. This is where the Civil Code and not Law 193/2000 will apply. What can we get? At FORM I: Cancellation of abusive clauses or even the entire credit agreement for individuals FORM II: How much 10,000 lei each person FORM III: cancellation of abusive clauses or even the entire credit agreement for companies How much are the stamp duties? On FORM I it is not stamped. On FORM II Stamp duty of 100 lei for each person. In FORM III It will be calculated according to the requested value. a) up to the value of 500 lei - 8%, but not less than 20 lei b) between 501 lei and 5,000 lei - 40 lei + 7% for what exceeds 500 lei c) between 5,001 lei and 25,000 lei - 355 lei + 5% for what exceeds 5,000 lei d) between 25,001 lei and 50,000 lei - 1,355 lei + 3% for what exceeds 25,000 lei e) between 50,001 lei and 250,000 lei - 2,105 lei + 2% for what exceeds 50,000 lei f) over 250,000 lei - 6,105 lei + 1% for what exceeds 250,000 lei. It should be noted that these fees are shared proportionally with the members of the collective process. Because they are quite important processes, we will judge ourselves at the headquarters of each bank. At FORM I, a fee of 600 lei + VAT is paid by each person who covers the administrative expenses. At FORM II, 10% plus VAT of the amount obtained is paid at the end - when it is irrevocably won. In FORM III I, a fee of 600 + VAT is paid by each person who covers the administrative expenses. How long does the process take? Approximately 15 months for FORM I, FORM II and FORM III. (You can find the forms in the pages and categories of the site) What are the chances of winning? For FORM I, FORM II and FORM III of 100%. If I start this process, can I still be forcibly executed by the bank? You will not be able to be executed during this process because the bank cannot invoke the early maturity.
FRIED PORK MUSCLE WITH BLUEBERRY SAUCE AND RED WINE
The other day I prepared a pan-fried pork tenderloin with blueberry sauce and red wine.
Pork tenderloin recipe aims to be a quick, tasty and easy to prepare by absolutely anyone who wants a good piece of pork in the pan. The pork tenderloin has the tenderest meat and if it is cooked correctly then we get the best steak.
Pork muscle do not beat, as we do with other types of meat. Just cut it into slices of about 4-5 cm. The pan in which it is to be cooked must be very hot. If we have one made of cast iron, it would be perfect, because it keeps the heat for a long time.
When the meat is cut into sections, it must be pink, but no blood can be seen as in beef. After frying the meat in the pan, it is good to leave it to wait a few minutes, so we use this to make the sauce. The sauce prepared in the same pan in which the meat was fried is more than delicious. Gather in it tastes and flavors that can hardly be described in words.
The fried and dipped muscle in blueberry sauce with red wine is one of the most juicy and delicious steaks with which we can impress our loved ones or guests. I think that such a recipe is only good to prepare on December 26, when we are fed up with sarmale and meatballs, baked steak or other heavy and complicated dishes.
To prepare this recipe for pan-fried pork tenderloin with blueberry sauce and red wine he chose a semi-sweet wine from Vincon, a Pinot Noire brand Sigillum Moldaviae.
Pinot Noir Sigillum Modaviae wine is semi-sweet, a velvety wine with fruity notes of black cherries accentuated with a discreet vanilla aroma. This wine is perfect for the sauce that accompanies the meat.
The red wine sauce is perfect for pork, but goes just as well with lamb or poultry. This wine, semi-sweet, brings the necessary notes and aromas to a tasty velvet sauce, easy to prepare.
For the gasket I used a mashed potatoes and a few bunches of broccoli cooked to the brim. It is one of the most common and most suitable garnishes for meat. It is child-friendly, but most adults prefer it instead of a vegetable garnish.
Initially I had proposed a garnish with peas and carrots, it seems to me that they also go great with pork tenderloin. In fact, we even put them together in the recipe pork tenderloin braided with lots of spices.
But doesn't this plate look good? And I tell you, anyone can prepare it! So remember the idea and I invite you to try it as soon as possible.
If you like pork tenderloin, I invite you to try other recipes prepared over time, we have gathered them all in a small collection in this link.
I leave here the ingredients and how to prepare for pan-fried pork tenderloin with a delicious blueberry and red sauce.
1 piece pork tenderloin & # 8211 500 g
frying oil (70-100 ml)
1 teaspoon with sugar
1 small clove of crushed garlic
Our main ingredients are waiting to be used, so here's how. Remove the meat from the fridge in time, at least 15-20 minutes before it is fried.
Cut the muscle into slices then season with salt and pepper. I use coarse pink Himalayan salt, which I grind and mosaic pepper, also in the grinder.
It is good to use freshly ground pepper. The aroma and taste are more intense.
Heat the pan well, pour the oil, then fry the meat.
Fry the meat on both sides, but also on the edges, until it takes on a little color and browns very little.
Remove the meat in a container that closes tightly to keep warm. If there is too much oil we drain from it, there must be a maximum of 1 teaspoon left on the bottom. Put the fruits in the pan with the rosemary and heat them for a few seconds.
Crush them with a teaspoon, then add salt, sugar and garlic.
Pour the wine and leave the sauce on the fire for about 1-2 minutes, until it starts to thicken.
When it has thickened, we take it off the heat, divide it into plates, and over it we put medallions of pork tenderloin. We accompany the meat with a mashed potato.
What could be better than having a mashed potato with tender meat and a delicious sauce?
In addition, it prepares quickly !!
Here is a video recipe for a perfect garnish next to this steak. I invite you to subscribe to my YouTube channel,
If you like to share your recipes, I invite you to the group I cook with friends.
Pork neck recipe in wine sauce
400 grams of sliced pork neck
150 grams of red wine
a tablespoon of soy sauce
a tablespoon of Worchester sauce
a tablespoon of olive oil
an oregano knife tip
a marjoram knife tip
a knife tip of lemongrass
three cloves of garlic
a piece of ginger root
- How to prepare pork neck recipe in wine sauce
- Wash the slices of meat well and put them in a bowl.
- We clean and cut small pieces of garlic and ginger.
- We mix the wine with the soy sauce and the Worchester sauce.
- Add the spices to this mixture.
- We pour the spiced and flavored wine over the pieces of meat in the bowl, taking care that the liquid contains them.
- Cover the bowl and let it cool for at least an hour.
- Before preparing to prepare it, put a pan on the fire and add a tablespoon of olive oil, which we heat slightly.
- Put the meat in the pan with the sauce in which it was placed and place it on the stove over low heat, letting it boil until the liquid drops and the meat is penetrated. If we notice that the meat is not ready yet, we can add a little more water.
- When the meat is done, turn off the heat and serve while it is still hot with a celery puree or a garnish of beetroot and horseradish salad.
Variations on the same theme:
Have a good appetite!
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You can also leave me a comment to tell me your opinion about this recipe. Thanks!
Pork with sour cream sauce
Pork with sour cream sauce, stewed in oil and water with onion, seasoned with paprika
Pork steak with white beans
Pork steak with white beans, onions, thyme and greens.
Pork chop with ham and mashed potatoes.
Fried pork chop recipe, served with rice garnish and mashed potatoes and hard-boiled egg slices and greens on top.
Czechoslovakian pork steak on the tray
Prepared Czechoslovakian pork steak tray, with carrots and onions, seasoned with bay leaves and cumin, served with potato garnish.
Roast turkey legs stewed in red wine - for an appetizing meal
- Turkey legs stewed in red wine (Maria Matyiku / Epoch Times) Turkey legs stewed in red wine
Besides the fact that it is a very tasty steak, the meat has a reddish and crispy crust of golden-brown color on top, and the juicy pulp inside melts in your mouth.
For those who wish, we present the recipe below:
2 - 3 lower thighs (legs) of turkey,
freshly ground black pepper and salt to taste,
1 large carrot cut into slices,
½ diced celery root,
2 cloves of crushed garlic,
a few sprigs of thyme or half a teaspoon of dried thyme,
2 cups dry red wine or natural unsweetened grape juice,
up to one liter of bone broth or water (depending on the vessel),
2 tablespoons starch sauce (optional)
To prepare this steak, a heat-resistant pan with higher walls is used, but in its absence, a wide pan can be used to accommodate the size of the thighs in a single layer. It is preferable for the chosen vessel to be with thicker walls and bottom, in order to preserve the heat and avoid burning the steak.
The turkey legs, washed, cleaned and wiped beforehand with a paper towel, sprinkle well with salt and pepper.
Put the oil in the pan, and when it heats up, add the thighs. Cook the thighs over medium-high heat until the skin takes on a golden-brown crust (approx. 5-6 minutes), then turn on the other side for another 5 minutes. If the oil gets too hot, the temperature is reduced to medium.
Remove the thighs from the pan and set aside in another bowl.
Meanwhile, the oven is preheated to 135 C.
Put the pan on the fire again and add the onion, carrot, celery and pepper, stirring constantly, to penetrate evenly and avoid excessive frying.
When they are almost ready, add the crushed garlic, thyme and rosemary.
After the herbs have left their aroma, add the wine or grape juice and continue to boil for about 5 minutes, until the wine is reduced by half.
Add the bone broth or water, and when it starts to boil, place the turkey legs over the bed of vegetables, taking care that the upper part of the skin remains uncovered by the liquid.
The dish with steak (uncovered) is put in the oven and left to cook at low temperature, until the meat penetrates and the sauce decreases, and the skin on top acquires a slightly brown color. Depending on the oven, it can take up to 2 hours.
When ready, carefully remove the thighs from the bowl with a large spoon with holes and place them on a plate.
An extremely delicious and aromatic sauce can be prepared from the liquid and boiled vegetables left in the bowl. Strain excess liquid through a sieve. If too much fat rises on top, it can be removed with a spoon.
The vegetables are crushed and passed through a sieve or processor. After the vegetables turn into a fine paste, add little by little the strained liquid, until you bring the sauce to the desired consistency.
You can also thicken the sauce with starch. Put the sauce on low heat, and when it starts to boil, add 1-2 teaspoons of starch dissolved in water. The sauce is still boiling until it thickens.
Season the sauce with salt and pepper if needed and serve hot with the steak. We wish you good luck!
Pork chop in red wine
If we were to take after writing in the press, on blogs or on social networks, we should not eat meat at all. Beef she has too much cholesterol (sometimes a horse), or we can get rid of her with bovine spongiform encephalopathy (aka “mad cow disease”). Chicken meat it has just as much cholesterol (especially in the skin), contains antibiotics and hormones. Pork: cholesterol, saturated fats (triglycerides), trichinosis, swine fever. Not with fish we don't finish it - see the story about pangasius, which I mentioned here. There are many who say out loud that they only eat food. "naturally“, “bio”, “eco”Or I know how. I ask them to have the necessary patience to read to the end the three articles of Radu Popovici dedicated to this subject. I find them here, here and here.
Why this introduction? Because it's coming "junk food”: A pork chop made slowly in the oven, in red wine. A dish that requires at least five hours, of which two for marinating and another three for baking. It's not hard to make or eat.
What do you need?
- A whole piece of pork chop with bone, shaped (about 800 g)
- 1 tablespoon grape seed oil
- 20 g butter
- 4 - 6 cloves of garlic
- 2 carrots
- 200 mL dry red wine (Cabernet Sauvignon, for example)
- 2-3 sprigs of rosemary
- 2-3 sage twigs.
For the marinade:
- ½ teaspoon balsamic vinegar of Modena
- ½ teaspoon green Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons light soy sauce
- ½ teaspoon crushed green pepper (not ground)
- ½ teaspoon freshly ground white pepper
- ½ teaspoon smoked salt
- 2-3 sprigs of rosemary
- 2-3 sage twigs.
How do you proceed?
- Wash the piece of chop well and dry it with absorbent towels
- Grease the chop on all sides with balsamic vinegar, Tabasco sauce, Worcestershire sauce, soy sauce
- Season the chop with salt and pepper, “stick” the sage and rosemary sprigs on it, then wrap it tightly in cling film (or put it in a resealable bag) and let it cool for at least 2 hours.
- Peel a squash, grate it and slice it
- Gently crush the garlic cloves with the side of a knife, without cleaning them
- Preheat the oven to 180 ˚C
- Grease a pan with oil and place the chop piece in the pan (after removing it from the food foil, obviously) with the bone side underneath.
- Put 2 pieces of butter on the cutlet, add the garlic, rosemary and sage to the pan, then lightly pour the wine over the cutlet (put about 125 mL, the rest you will add later)
- Cover the contents of the tray with a well-moistened, pre-squeezed baking paper.
- Put the tray in the oven for 2 hours - after 1 hour turn the meat with the bone side up and change the baking sheet (or re-moisten the old one, if you are more economical by nature)
- Add the carrot slices to the pan, top with the wine (which you pour over the meat that you turned down again with the bone down) and bake for another 30 minutes, also with the tray covered with a wet baking sheet.
- Remove the tray cover and leave it at 180 & # 8211 200 ˚C for another 20 minutes to brown the meat and thicken the sauce.
- Remove the steak from the pan, place it on a plate and wrap it in aluminum foil, then let it simmer under the foil for 10 minutes, after which the meat can be easily sliced.
It can be served, as long as the meat has been in the oven while you have prepared a mashed potato and a leurd paste with yogurt. How you arrange the plate depends only on your imagination. If you don't have it at hand (on your imagination), you can also use Radu's advice, which you can find here and here. Don't forget the related wine. It's the same Cabernet Sauvignon which you used for cooking. If you put it all on the steak, try one Richamont de Bordeaux from the 2011 harvest, that it was a good year. It does not have to be from ice, 14 - 16˚C is enough for it.
And if you have any meat left, don't bathe it. A slice of cold steak on wholemeal toast is always welcome.
Have fun and see you healthy again!