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Minced meat steak on the tray

Minced meat steak on the tray



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Number of servings ... many! :)))) If you don't want steak with chicken, you can replace it with turkey or pork.

Put the oil in a pan and sauté the chopped red onion with the chopped garlic and dried thyme and at the end the turmeric powder. (3 or 4 minutes)

Chop the meat with the green onion, carrot and capsicum.

In a large bowl put the minced meat and over it, the onion with the garlic that I sautéed and cooled, eggs, oatmeal, salt, mineral water, mustard, tomato and pepper juice, pepper. Mix to homogenize the composition well.

Line the tray with baking paper, place the composition, level and bake in the oven heated to 180 degrees for one hour. Depending on how well browned the steak is, it may take another 10 or 15 minutes.

Cut without hot problems and portion as you wish.

It can be served at dinner, especially at Easter or as a main course with mashed potatoes or vegetables ... it's worth a try! Eat with confidence!


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Ingredients Veal roll with black truffles and mushrooms

  • 800 grams of veal (you can also use a piece of white brine (from the pulp), cut and beaten with a hammer to obtain a large piece with a thickness of about 1 cm.)
  • 350 grams of minced veal
  • 1 clove of garlic
  • 5 green onions or 4-5 salads
  • 1 tablespoon breadcrumbs
  • 3 tablespoons olive oil
  • 30 grams of butter
  • 150 grams of dehydrated mushrooms (one pack, found at major supermarkets, or 300 grams of fresh mushrooms of your choice)
  • 80 ml. dry white wine
  • 2 tablespoons mustard with whole grains
  • 1 teaspoon sweet pepper
  • 2 tablespoons orchid sauce
  • 2 fresh or frozen black truffles (if you don't have one, don't use them)
  • 1/2 teaspoon grated with grated nutmeg
  • 1 teaspoon chopped rosemary
  • 2 bay leaves and pepper
  • optional: 1 tablespoon flour or 1/2 tablespoon starch, 2 tablespoons sour cream (30% fat)

Preparation Veal roll with black truffles and mushrooms:

First of all, the dehydrated mushrooms are soaked with enough water to cover them for an hour.

If you use fresh mushrooms, wipe them with a paper towel to clean them of impurities (do not wash them with water), cut them into strips and scald them briefly in enough water to cover them.

One of the truffles is finely chopped, the other is kept whole.

The meat is carefully cleaned of the skin on the surface and the excess fat is shaped into a rectangular shape (picture 1).

The chopped truffle, the crushed garlic clove, the paprika, 1 teaspoon of salt and 1 of pepper, the orchid sauce, the mustard and 1 tablespoon of olive oil are well homogenized in a bowl (picture 2).

Grease the surface of the meat on one side with 2/3 of this sauce, the rest being kept aside (picture 3). The meat is left to rest, at room temperature, until the rest of the ingredients are prepared.

Chop the green onions, only the white and light green.

The mushrooms are drained, and the juice in which they are soaked is kept aside. The mushrooms are finely chopped.

Heat the 2 tablespoons of olive oil left in a pan, add the butter and then the green onions and mushrooms (picture 1). Bake together for 3-4 minutes.

Put the minced meat in a bowl and add the breadcrumbs, onions and hardened mushrooms and season discreetly with salt and pepper, without exaggeration, because the meat is also seasoned (picture 2). Mix well.

The filling is evenly distributed on the surface of the meat, launching a free space of 2-3 cm. all around (picture 3).

Roll the meat tightly, with the filling inside, and tie it with kitchen thread (picture 4), forming a thick, tight cylinder, which is seasoned on the surface with salt, pepper and rosemary.

Heat the pan in which the vegetables were cooked (without added fat) and quickly brown the roll on all sides (picture 5).

The browned roll is put in a bowl suitable for the oven, preferably with a lid, if it does not have a lid, it can be covered with aluminum foil, grease the meat on the surface with the sauce with truffles and preserved mustard, then add the mushroom juice to the tray , white wine and laurel.

Cover the bowl with the lid (or aluminum foil) and place in the preheated oven at 200 degrees Celsius for 40 minutes to an hour. My meat was ready after 40 minutes, it was young veal, if you use mature beef, the cooking time could be extended, so it is best to check the meat with a toothpick (or better a skewer). wood for skewers), if it can be stuck in the meat and pierced without encountering resistance, the steak is tender and well made.

Once done, remove the meat from the oven and tray and cover lightly with foil, letting it rest for 10 minutes before cutting it.

Meanwhile, if you want, you can prepare a sauce: degrease the steak juice from the pan, then strain it. In a saucepan, mix the flour with the cream and add the strained juice little by little. Put the pan on the fire and boil, stirring constantly, until it boils and thickens a little. The taste with salt and pepper fits (if necessary, for me the sauce was perfect as such, it has an insane taste of wild mushrooms).

Before cutting the roll, the splints are removed, then sliced. Serve with a garnish of your choice, I made a black rice with mushrooms (if you are interested in the recipe, tell me) and a few sprigs of asparagus pulled in butter, the remaining truffle is scraped on the plate.


Preparation method:

  1. Mix the first 4 ingredients in a large bowl, stirring until the sugar and salt have dissolved. Put this mixture in a sealable bag. Add ice and pork and seal. Refrigerate for 3 hours, turning the bag occasionally.
  2. Mix the paprika and the following 5 ingredients (up to and including garlic)
  3. Prepare the grill for cooking pork steak in indirect heat it heats one part of the grill and leaves the other without heat underneath.
  4. Take the pork out of the bag, wipe it with a paper towel, grease it a little with oil. Then rub the dried paprika mixture over the meat. Place the steak on the grill over a direct flame and let it cook for 6 minutes, browning it on all sides. Then put on the unheated side for another 20 minutes.

This one pork steak has all the ingredients and flavors to revitalize a grilled party! So invite your friends and prepare them for the big surprise of the day!


Baked vegetable steak

Who would have thought that a baked carrot could be delicious? Odiana it tells us what must be combined to ask for the child and the second portion. Here is a delicious recipe for Roasted Vegetables.


Perfect Easter steak. What spices do you use for lamb

Spices and herbs are what make the difference in many dishes, especially when cooking meat. For a tender and fragrant lamb steak, you need more than a good piece of meat. Season it with the right spices and you will have a culinary delight.

Many countries in the world appreciate lamb and specific spices are used in every kitchen. In Middle Eastern countries you will find cinnamon and nutmeg, in Mediterranean countries you will find rosemary and thyme, and in North African cuisine hot pepper flakes and white pepper will be the key ingredients.

You can, however, create your own combination if you know which spices go perfectly with lamb. Use:

  • favorite herbs: rosemary, mint, thyme, tarragon, sage, marjoram
  • exotic spices: curry, cayenne pepper, chili, mustard seeds, turmeric
  • strong aromas: garlic, saffron, cumin, nutmeg, harissa or sumac

How to prepare lamb steaks

For grilled steaks you can season the meat with a mixture of rosemary, garlic and brandy.

For the lamb chops, use exotic flavors and a mixture of spices to rub the lamb meat made from cumin, saffron, paprika, turmeric, cumin, cayenne pepper and nutmeg.

For the minced lamb, use a mixture of garam masala, hot peppers, pepper, onion, coriander and salt.

For a tender meat you can prepare a marinade with mint, lemon juice, olive oil, thyme and rosemary.

For a roast lamb, mix mint, rosemary and finely chopped garlic with lemon, salt and pepper. You can crush them all in a mortar and use them to rub the meat with them before putting it in the oven.

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Vegetables with minced meat on the tray & # 8211 a great idea for lunch

If you don't know what to prepare for lunch, try this recipe. You will get a delicious dish to the taste of the whole family.

Ingredient:

  • 500 g of meat, 2 cloves of garlic
  • 1 tablespoon potato flour, spices for minced meat
  • 3-4 potatoes, 2 tomatoes, 2 onions
  • 10 slices of salami, salt, herbs from Provence
  • A handful of grated cheese, sunflower oil

Ingredients for the sauce:

  • 200 gr Greek yogurt (or sour cream)
  • 2 tablespoons mayonnaise, 2 cloves garlic
  • Salt, pepper, herbs from Provence

Method of preparation:

Peel a squash, grate it and squeeze the juice. Add the garlic to the bowl of minced meat. Then add the potato flour and spices for the minced meat.

Mix well. We take a piece of the minced meat mixture in our hands and form small flat meatballs.

Peel the potatoes and onions. We cut onions, potatoes and tomatoes into slices.

Grease a heat-resistant tray with sunflower oil. We alternately arrange potato slices, minced meatballs, again potato slices, onions, tomatoes and salami.

Sprinkle salt and herbs from Provence. Put the tray in the preheated oven at 190 degrees for about 50 minutes.

Meanwhile, prepare the sauce. Mix the yogurt with the mayonnaise and the cleaned and crushed garlic. Season the sauce to taste with salt, pepper and herbs.

After 50 minutes, take the tray out of the oven, pour the sauce on top and sprinkle with grated cheese. Put the tray back in the oven for another 20-25 minutes.

When ready, remove the tray with vegetables and minced meat from the oven. We serve this delicious dish at lunch, or even at dinner. Have fun with your loved ones and increase your cooking!


Baked Beef

Baked beef. If you want to make a delicious roast beef in the oven, this recipe is one of the best. Leave at the end for 15 to 20 minutes without a lid on a faster heat to brown nicely. Roasting beef in foil time can vary depending on the baking temperature the size of the piece and the recipe is important. Remove the pan from the oven and turn.

Put the pan in the preheated oven over medium heat for 45 minutes. Put the ham in the oven at 150c and cook for a while. Beef steak trick. Add 1 tablespoon of butter to give it a special flavor.

Bake the roast beef at 180 c for 2 hours. If you still can't, leave the meat covered in the oven for another 20 to 30 minutes. The result will be delicious. When the meat is soft.

With or without meat, all you have to do is put all the ingredients in the pan and put them in the oven. Put the pot back in the oven without a lid and let the stew fall for another 1 hour in the oven, follow me on instagram. It is a recipe for roast beef steak in the oven for which you will need some ingredients whose flavors combine extremely harmoniously giving everyone a real culinary pleasure. Check if it is ready with a fork to easily enter the meat.

Beef grill with beef fennel glazed with honey and baked carrots vegetables wrapped in beef carpaccio and beef bacon on a tray with garnished beef sparrow garnish with mushrooms and peppers liver. The next day you have to take it out of the cold at least 2 hours before putting it in the oven. I try to choose veal or beef for steak even beef if it is not very old. How to choose meat for roast beef.

Add the spices and ketchup the bay leaves, the uncooked garlic crushed with the side of the knife, some parsley and celery leaves and the cleaned carrots and cut the celery slices and sticks, then pour 1 cup of boiling water over the meat. Further how to make the stewed beef frying in the oven. The first site that presents only baked recipes only that is prepared very easily and quite quickly. Beef recipes 21 recipes.

You won't leave it in the oven with the lid on. I had a meat that was tender and after 120 minutes I managed to easily put the fork in it. Baked healthy food recipes. Cooked meat in foil whether it is pork beef lamb game refers to the exclusion of the taste is similar to stew but not too much fat it seems tender and soft.


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Beef steak on the tray

Boil the piece of meat, with salt, pepper, a bay leaf, a few peppercorns and enibahar. Boil for about 45 minutes (so that it does not boil completely). In a frying pan, fry the onion cut into scales, and when the onion has penetrated well and started to soften, put the mushrooms. Pour a pinch of meat juice over it. Allow the sausages to penetrate, then incorporate the broth, adding another 1-2 tablespoons of meat juice if necessary. Add salt, pepper and other spices (basil, oregano). Remove the meat and cut a finger-thick slices. Place the slices of meat in a pan greased with butter, over which pour 2-3 tablespoons of juice. Put a small cube of butter on each slice of meat and put it in the hot oven, approx. 10 min. Remove from the oven after 10 minutes and place the vegetable mixture on top, sprinkle with freshly chopped parsley. Cover the tray with aluminum foil and bake for 50 minutes. How to serve It is served with hot mashed potatoes and pickles

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