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Beef / veal stew

Beef / veal stew


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Timae's recipe for veal stew inspired me for today's lunch, only because I didn't have veal, I used beef.

If you have veal, we will reduce the cooking time, with the beef it will take a little longer.

In both cases, GOODNESS will come out!

  • 1 kg of beef / veal
  • two onions
  • a capsicum pepper
  • two tomatoes
  • 3 tablespoons donut paste
  • 2 cloves garlic
  • a teaspoon of sugar
  • a bay leaf
  • paprika
  • salt
  • pepper
  • oil

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Beef / veal stew:


  1. Put the whole piece of meat to boil, in cold water, with a bay leaf and a little salt. Leave on medium heat for an hour, with the lid on the pot. If you use veal, skip this step and start directly with the preparation of vegetables.

  2. Heat a little oil in a double-bottomed bowl.

  3. Put the cleaned, washed and chopped onion in the hot oil and leave until it softens slightly.

  4. Then add the washed, cleaned and chopped pepper, cook for two minutes, then add the peeled and chopped tomato.

  5. Cook everything for 2-3 minutes then add the diced meat (beef or veal).

  6. Cook for 5 minutes, add the donut paste, sugar, mix, then add two cups of water. If you used beef, add it from the soup in which the meat was cooked.

  7. Put the lid on the pot and let it simmer until the meat is very well cooked and the sauce is low. If necessary, add a little water / soup during cooking.

  8. Match the taste of salt, pepper, paprika, add the finely chopped garlic, bring to a boil and turn off the heat.

  9. Serve the stew together with mashed potatoes with butter and milk and your favorite pickles.


Preparation Veal stew with flour dumplings beef paprika recipe

I bought ready-cut veal. I prepared onion, garlic and capsicum with me.

I washed and chopped the onion and garlic. I cleaned the pepper and the seeds and cut it into strips and then into cubes.

In a deep, wide saucepan, heat the oil and shorten the onion and garlic (over low heat, with a pinch of salt). They must become glassy without browning!

I placed the meat cubes in the pot and raised the flame. I constantly mixed them with a spatula so that they get a little color on each face. I added the chopped peppers and mixed a little more.

I salted and peppered the food well and I turned everything off with approx. 700 ml of hot water. Only now I put paprika (paprika)! I never put paprika in hot oil because it becomes bitter and indigestible. The water must contain the meat well.

How much is veal stew boiled?

I reduced the heat to medium to low and partially covered the pan with a lid. From now on, it should boil for at least an hour. From time to time I checked to see if the liquid had dropped too much and I filled it with a cup of water (if necessary). I also stirred occasionally so it wouldn't stick.

The ultimate test is to taste a piece of meat: if it is tender and soft, it means that the veal stew has boiled enough!

Flour dumplings for veal paprika

Until the stew boiled, I took care of the flour dumplings. I beat the eggs, added salt and flour and thinned everything with cold milk, gradually added. I mixed a tablespoon of oil in the composition and left the bowl with the dough to rest for 10 minutes. During this time, the flour swells.

Flour dumplings can also be boiled directly in the food sauce (as I did at chicken recipe with peas and dumplings) but also separately, in boiling salted water. This time I boiled about 3 L of water with 3 teaspoons of salt in a large pot and I portioned the dumplings with a special grater. It is worth buying this device because it is cheap (at Dedeman it is available for 23 lei) and very fast (in 30 seconds you made the dumplings). They can also be served classic with a spoon, always soaking the spoon in boiling water and then & # 8222upping & # 8221 the dough with it.


Beef and eggplant stew

The lady from the market, from whom I supply myself with vegetables, brought a new type of eggplant the other day, "possessed" eggplant. I also used the fried egg yolks with sauce. I also took advantage of the fact that the rain canceled my running schedule, so I woke up with a free hour, which I thought was only good for boiling a rather naughty beef, for which I had initially had other plans. , but I canceled them when I felt how fibrous it is, it doesn't lend itself to too refined things at all. In the end, things were arranged well, I also saved the meat and I used the good eggplants.


600 g beef pulp
2 tablespoons mustard
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
3 eggs
6 tablespoons breadcrumbs
salt
pepper
Paprika

We wash the meat, wipe it and then cut it into slices and beat it with a hammer.

Season them with salt and pepper, cover the bowl and let it cool for 30 minutes. (I left them for about 1 hour)

Mix the breadcrumbs with basil, oregano and thyme in a plate.

Beat the eggs with the mustard well.

We pass the pieces of meat through the egg, roll them in breadcrumbs and again through the egg and breadcrumbs.

Fry them on both sides in well-heated oil (on low to medium heat).

We take them out on an absorbent napkin.

We served it with boiled rice with cury and spices.

Try this video recipe too


Beef steak with 3 garnishes

Meat:
Fry the meat well so that the pores close. Then put it in the preheated oven (200 ° C) and leave it for about 30 minutes. Meanwhile, mix the butter, breadcrumbs, mustard, crushed garlic and salt, then add everything over the beef steak and fry for another 5 minutes.

Gasket 1:
Wash the tomatoes, wipe them, cut a lid and scoop them out with a teaspoon. Grease a form with olive oil and put the tomatoes in it, salt them and pepper them to taste.

In a plate, put the core of the tomatoes and add the finely chopped mozzarella. Wash the basil, cut it finely and mix it with the cream. Preheat the oven to 220 ° C. Fill the tomatoes with the cheese mixture and bake for 15 minutes. Garnish with the remaining basil leaves.

Gasket 2:
Peel the vegetables, cut them into medium pieces, leave them for 12 minutes in boiling salted water, then take them out, drain them well and fry them in hot butter. Add salt and pepper.

Gasket 3:
Clean the beans and leave them in salted water for 10 minutes, cool them well, drain them and put them in hot butter. Season it.

For meat:
1.5 kg of beef brine
lard
salt, ground pepper
4 tablespoons butter
8 tablespoons breadcrumbs
60 g mustard seeds
a clove of garlic

For gasket 1:
6 tomatoes
2 tablespoons olive oil
200 g Mozzarella
1/2 bunch of basil
3 tablespoons sour cream
salt
pepper

For gasket 2:
400 g potatoes
400 g carrots
2 tablespoons butter
salt, ground pepper

For gasket 3:
500 g green beans
1 tablespoon butter
salt, ground pepper


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 (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.


How to make Mexican beef stew

Beef portion large pieces (like snails), beat very little with the hammer hammer (just as it spreads easily, without adding salt, because it hardens). The pieces are added in a double-bottomed pan in hot oil (as it changes color, it becomes whitish), turning them on both sides constantly, approx. 5-10 minutes.

Beef then take out in a bowl and in oil remaining is added onion, cleaned and cut into juliennes, stirring until translucent, following garlic cut slices, bell peppers cut into thin slices to soften approx 3 minutes, stirring constantly to prevent frying vegetables (only soaked).

Over the vegetables soft, it adds beef along with the tomato juice, letting it boil, to take from tastes, to be completed with the water, until beef is contained in the liquid.

Saucepan cover with a lid, letting it boil simmer for about 50-60 minutes (until a viscous sauce is formed, and if beef is not enough boiled, you can add more water along the way).

At the end, add in the pan with beef stew, drops of Tabasco sauce, salt and pepper to taste.

While beef stew is on fire, we deal with vegetables for garnish, to save time.

Vegetables (potatoes, carrots, mushrooms, string beans) will be cleaned and cut into large shapes (sticks& # 8211 carrots appropriately large cubes -potatoes mushrooms and beans will be left whole), then they are boiled in cooking order which we all know (carrots, potatoes, mushrooms and string beans) a pot with a little water and salt, for 20 minutes (let the vegetables remain al dente).

In a Teflon pan, heat the butter, then the drained vegetables sauté for about 5 minutes.

Mexican beef stew will be served hot in spread white plates, along with vegetable garnish, optionally decorated with freshly chopped parsley.


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