Posts Tagged ‘main dishes’
Beef with beer
On European beef
Make marinade having put all ingredients in a bowl. Leave the beef rolled in the marinade over night. Fry meat in oil on all sides. Remove it from pan and let it warm. In the same oil fry the chopped onions and peppers. Add marinade, salt, tomato puree and boil. Transfer meat and sauce in the pan, cover with foil and bake in oven about 3 hours. 30 minutes before the meat gets add mushrooms cut into strips and chopped olives. Remove meat and let it warm. Mix corn flour with 1 tablespoon cold water, add to sauce and boil to thicken. Cut meat into thin slices and then pour the sauce.
Roast leg of lamb
Soak the beans in salted water overnight. Rinse, pour into a saucepan, cover with water and cook on low heat. Once it is cooked beans drained. Fry onions in butter. Add tomato paste and beans. Remove excess fat from ham. Make small slits in meat and insert them into small branches rosemary and garlic. Put ham in baking dish and pour wine. Bake about 1 1 / 2 hours. Put the meat on a serving dish and keep it warm. Meanwhile stew green beans for about 7 minutes in salted water. Drained it. Pour most of the fat remaining in pan for baking. Put inside the beans and green beans. Hold the pan at high temperature mixing well. Pour them together with the sauce and served with meat.
Beef Rolls
Make the filling: fry diced bacon and onion in butter. Pour into a bowl and confusion with parsley, thyme, juice and rind of lemon. Season to taste. Cut steaks in half. Hammer chops. Spread chops with mustard. Put a little bit of filling and rolled into a tight rolls. Tie them with string. Heat oil and fry rolls and butter, then remove them and let them warm. Fry finely chopped onions, diced bacon and sliced carrots. Add wine and beef broth, boil and cook several minutes. Put the beef rolls in the baking dish, cover with foil and bake about 45 minutes. Before you submerge rolls served on a plate for serving, boil the sauce to thicken. Add spices and pour over rolls.
Pork tenderloin “Stroganoff”
Cut strips of pork tenderloin. Half fried in butter and oil finely chopped onion. Remove the onion, add a little oil and fry half the meat. Remove the plate and, likewise, fried and other meat. Return meat to pan and pour in brandy. Cook over low heat until the alcohol evaporates. Add onions, cream and spices. Boil, sprinkle with parsley and served.
Lamb ribs with chestnuts
Sprinkle with salt and pepper ribs. Soak the bread-crumbs in water for 5 minutes. Drained them and let them dry on a napkin. Boil the chestnuts for 10 minutes and peel them. Pour the bread-crumbs in a bowl, add half the chestnuts, chopped celery, onion, orange, rosemary, eggs and half the marmalade. Stir and Season to taste. Put ribs in a baking dish and add the mixture. Wrap the ends of bones with foil. Bake in preheated oven at 200 degrees. Melt in a pan and add the remaining jam nut. Served with chestnut purposes.
Veal chops with whiskey sauce
Cut steak in four. Fried steak on both sides in a pre-heated oil. Pour whiskey over chops and fry some more. Remove them from pan and keep them warm. Put chicken stock in pan, add pepper and cream. Season to taste with salt and stewed for a few minutes stirring constantly. Pour steak sauce.