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Beef leg with lemon sauce

Beef leg with lemon sauce


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Melt the butter. The beef is washed and wiped well with a towel.

In the melted butter we will put the pieces of beef and the whole garlic, which we crush with a knife. Leave 5 minutes aside and 5 minutes aside.

We take out the pieces of beef on a plate, we put salt and freshly ground pepper. the garlic pieces will also be removed. we will continue to make the sauce in the same pan.

Sauce preparation (done in 2-3 minutes)

In the butter in which we fried the beef, we will put the flour, little by little, and we will mix constantly so as not to make lumps.

Gradually add the milk, stirring quickly so as not to make lumps. Add lemon juice, lemon peel, freshly ground pepper and salt. Mix well for 15-20 seconds, then put the beef for another minute in the sauce.

Turn off the heat and serve hot, along with a good wine.

Good appetite!


Peel the carrots, celery and onion and cut into cubes. The laurel, pepper and allspice are placed in a tea bag and tied with string.

The bacon is cut lengthwise into strips with a width of approx. 1 cm. The beef steak is grown along the fibers, in the middle, with a very narrow and long knife. The bacon strips are inserted through notches. This process is called breading and prevents the steak from drying out during baking.

Heat the melted butter in a pan. Season the beef steak well with salt and fry over high heat on each side for about 2 minutes, then remove.

Fry the vegetables in melted butter for approx. 3 minutes. Pour the soup, incorporate the mustard and season with sugar and vinegar. Wash the thyme and place it with the steak and the tea bag in the pot. Boil with the lid on low heat for 2–2 ½ hours.

Remove the steak from the sauce, add cream and pass everything finely, season with salt, sugar and possibly a little more vinegar. The sauce should be flavorful and sour.


Chicken Legs with Mustard Sauce

Recipe of chicken legs with mustard sauce is a simple and very tasty recipe, extremely easy to prepare! The recipe for chicken legs tender wrapped in a fine mustard sauce and sour cream. We serve these chicken legs with mustard sauce with a garnish of rice, natural potatoes or mashed potatoes and a lettuce. To soften the chicken legs, prepare a simple marinade of hot mustard, olive oil, peel and lemon and parsley juice. Leave the thighs in the marinade for at least an hour in the fridge or prepare them the night before and leave them in the fridge overnight.

Chicken legs are economical, easy to cook and we can prepare wonderful recipes such as chicken legs with beer and vegetables or baked chicken legs with vegetables.


3. The third variant of DARK SAUCE:

Ingredients Cold Dill Sauce With Yogurt:

  • 150 grams of Greek yogurt (one glass)
  • 1 bunch of green dill
  • 1 sprig of green onion
  • 1-2 tablespoons of lemon juice
  • salt and white pepper to taste

Preparation of Cold Dill Sauce with Yogurt:

1. Wash, clean and finely chop the dill and green onions, then finely chop them.

2. Beat the Greek yogurt with the lemon juice with a fork, possibly with 1-2 tablespoons of mineral water if you want a more fluid sauce.

3. Add the dill and green onions and the sauce is ready to serve.

I hope you like dill the way I like it. It is one of the freshest flavors of summer, I would like to know that my article was useful to you and you found inspiration and your favorite version of dill sauce.


2 chicken legs,
2-3 tomatoes,
1-2 onions,
2 cloves garlic,
1 link parsley,
salt, pepper, oil,

Fry the chicken legs in two tablespoons of oil after they have been seasoned with a little salt and pepper. It takes about 7 minutes to make.

Finely chop the onion and cook in another bowl.

When it has softened slightly, add the chopped tomatoes, let it boil for 10 minutes, covered, over low heat.

Then add the crushed garlic and finely chopped parsley, let it boil for another 10 minutes.

The resulting sauce is poured over the chicken legs and left on the fire for another 5 minutes.


Calf with beer sauce

According to Wikipedia, the sauce is a liquid or viscous culinary preparation made up of a mixture of ingredients that accompany food. The consistency of the sauces can vary from a liquid sauce to a thick paste or puree.

There is a classification of sauces. There are warm sauces and cold white sauces and dark sauces (red paste is used) and according to the taste there are spicy, sweet or sour sauces.

The sauces are also used as a spice. The most well-known such sauces are: garlic sauce and the sauce. Other sauces taken from other dishes are also used, such as: mint sauces and apples, juice sauce, meat, vegetables and ketchup or barbeque sauce. chili sauce, sweet and sour sauces, guacamole (from Mexican pieces), mustard sauce, mayonnaise, tartar sauce, Beamel sauce, vinegar, etc.

As a conclusion, regardless of the dishes, the culinary trends, the country or the area, the sauces remain in the most important recipes in a piece.

Photo: Wine with beer sauce & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 kg pulp of wine
300 ml drink
1 can & # 259 with concentrated meat soup
1 tbsp & # 539 & # 259 score & # 539i & # 537oar & # 259
2 small onions
1 tbsp & # 259 f & # 259in & # 259
1 tablespoon oil
salt
pepper
Preg & # 259te & # 537ti a & # 537a:
Cut the pulp into slices, wrap them as if for the kids, and put them on the grill. In the meantime, unwrap the flour in the beer, grind the onion in half, put a pinch in the oil, then quench it with the beer mixed with the flour. Turn the meat on the grill. Add the meat soup and, as the sauce thickens, add the score and the pepper. Put the meat on the plate, match the taste of the salt, then pour the sauce over the roast meat. Garnish with peppercorns and green parsley pressed on top.

Preparation: 30 minutes Baking: 40 minutes
Re & # 539et & # 259 by Florentina Elena Nagy, Lupeni, Hunedoara County


Beef in orange sauce

& # 8211 200 g beef pulp, 1 bag of Chinese vegetables (400 g), 1 clove of garlic, 10 cm of leeks, 3 tablespoons soy sauce, 2 oranges, 3 tablespoons oil for Wok, sare, pipe

Cut the meat into thin strips, cover it with a mixture of orange juice, soy sauce and cleaned and crushed garlic. We keep it marinated for 1 hour.

Fry the meat in hot oil on all sides until it changes color. Add the chopped leeks and thinly sliced ​​vegetables. Fry over high heat until the vegetables are soft, approx. 3-4 min. Add the marinade sauce and the juice from the second orange mixed with 2 tablespoons of water, salt, pepper. Stir over medium heat until meat is tender. Serve with rice noodles, prepared in advance. (put the noodles to soak, in boiling water, under the lid, 10 min. drain and serve)

Good appetite! (if you liked it leave a comment)


1. In a mortar, rub the garlic slices with salt for 4-5 minutes. Add the lemon juice and mix. As with mayonnaise, add the oil teaspoon by teaspoon and mix well after each addition until the aioli begins to take on a mayonnaise-like texture.

2. If the aioli has become too thick, add a little water.

3. Aioli can be stored in the refrigerator for 24 hours.

4 / 5 - 1 Review (s)

Rabbit legs with olive sauce

This recipe was cooked at GUXT, during a corporate event. It is a French-inspired recipe, but it is cooked similarly, or only with small differences, in many other places in the Western world.

The preparation is full of taste. The rabbit has its characteristic taste, and the tomatoes and olives, helped a little by the aromatic herbs, bite his chest brilliantly, balancing it and forming together a delicious whole, at the same time robust and refined.

Let's not forget the wine suitable for this dish. It must also be robust and full-bodied, with a long aftertaste, so that it is not "subjugated". Wine, and food must support each other and provide a synergistic effect. The dominance of wine by food, or vice versa, is not desirable.

Kitchen: GUXT
Difficulty: Easy
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 1 hour + rest

ingredients:
4 rabbit legs, well washed and dried with paper towels
salt
black pepper, freshly ground
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 bay leaves
1 teaspoon dried thyme
300 ml tomato juice
2 tablespoons concentrated tomato paste
2 teaspoons of paprika
1/4 teaspoon hot pepper flakes, or to taste
100 ml of Merlot or Cabernet wine
1 teaspoon sugar
120 g black olives, peeled and chopped
4 potatoes, clean and cut 6-8 mm thick slices
a fetish hand (valerian, as it is commercially called), for serving

Instructions:
Heat the oil in a large saucepan. Salt the rabbit's legs and brown them evenly over a high heat. Remove to a plate, pepper and set aside.
Preheat the oven to 180 ° C.

Add the onion to the pan, salt and cook over low heat for 5 minutes, or until tender and translucent. Mix well, cooling with a spatula the caramelized residues left by the meat. Add the garlic and continue for 1 minute.

Add the wine and continue deglazing the pan, stirring well, over low heat. After the wine has been reduced to a third of the initial amount, add tomato juice, tomato paste, sugar, paprika, hot pepper flakes, bay leaves, thyme and olives. Mix well and simmer (simmer) the mixture for a few minutes.

Return the rabbit legs to the pan, sprinkle with sauce and bring the liquid to a boil. Transfer the pan to the oven, covered, and cook the thighs until tender, so that they come off the bone very easily. Taste the sauce and correct the seasoning (salt, pepper, hot pepper flakes, sugar), if necessary. Let the thighs rest for 5-10 minutes, so that the flavors mix well.

While the thighs are tender, cook the potatoes. Salt, pepper, sprinkle with olive oil and cook in the oven until tender and begin to brown at the edges.
Season the fetus (salt and pepper) and sprinkle with a little olive oil and a few drops of vinegar.

Serve the rabbit legs soaked in the olive sauce, along with the potato slices and the seasoned fetish leaves. Sprinkle everything with a glass of Merlot or Cabernet, preferably the same one you used for cooking. Ideal two glasses.



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