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Steak in Romanian bowl with tomato sauce

Steak in Romanian bowl with tomato sauce

Goodies for Christmas.

When you have leftover grilled steak and you don't know what to do with it.

  • Grilled steak
  • 400 gr tomatoes in tomato juice
  • Chicken Soup
  • SPICES

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Steak in Romanian dish with tomato sauce:

Place the steak in the Roman bowl and put the tomatoes, spices and soup and place the lid bowl in the covered oven. Leave until the meat penetrates well and becomes soft

It is served with mashed potatoes or rice, but also plain with pickles or salad.


Aromatic Pork Steak with Cinnamon & # 8211 Recipe provided by Anca Lungu

1 kilogram and a half of pork leg
A fennel bulb
6 cloves of garlic
A handful of fresh rosemary
500 ml of Chardonnay wine
100 g of butter with 60% fat
Sea salt
Pepper
2 cinnamon sticks.

Method of preparation

1. Cut the meat into larger pieces.
2. Melt the butter in a pan and brown for 3-4 minutes the pieces of meat.
3. Slice the garlic and cut the fennel into large pieces.
4. Then place the pieces of meat in a cast iron bowl and add the garlic, rosemary sprigs, pieces of fennel, salt and pepper.
5. Pour the wine over the meat until it is completely covered with wine.
6. Add the cinnamon sticks, cover with a lid and bake for 2 hours at 180˚C.
7. At the end of the 2 hours, remove the lid and leave it in the oven for half an hour, at the same temperature.

Cinnamon-flavored steak is ready! You can enjoy it hot with sautéed asparagus.


Lasagne with tomatoes and minced meat

1. Boil the pasta according to the instructions on the package and let it drain in a strainer.

2. Meat and finely chopped onion and fry in 2 tablespoons of butter. Add the tomato paste dissolved in 100 ml of wine, rosemary, salt and pepper to taste. Stir gently over low heat until the sauce comes out of the pan.

3. Separately, in a hot pan with a tablespoon of butter, fry the carrots, celery and garlic, all finely chopped. Then put the diced tomatoes and the rest of the wine and simmer until the sauce drops.

4. For the white sauce, dissolve the flour in a tablespoon of melted butter and 2-3 tablespoons of cold milk. Then mix with the rest of the milk and simmer until bound. Remove from the heat and then mix with the Parmesan cheese, salt, pepper and nutmeg to taste.

5. In a bowl greased with butter and lined with breadcrumbs, place in successive layers the lasagna sheets, the minced meat over which the white sauce is poured and in the middle the minced meat with the tomato sauce. Sprinkle grated cheese and parsley on top and au gratin in a hot oven over high heat for about 45 minutes. In the last quarter of an hour, the fire is reduced to half.


How to eliminate the smell of lamb from food

Like any Romanian Christian, the first day of Easter it is a real feast, with a rich and full meal: red eggs, beef salad, lamb fillet, lamb soup and finally delicious lamb steak, along with a glass of wine.

There are people who refuse to cook lamb, although they eagerly want it Easter festive mass (being a meat that is beneficial to our body, rationally consumed), due to the specific smell that sometimes persists even after cooking.

But, when we want to cook something tasty, sometimes even a simple spice used can change the taste of a dish spectacularly, so we will prepare a lamb according to an extremely simple method, accessible to beginners.

To get rid of that taste and I look at the honey carnii, we just have to use a marinade or a bait, in which to keep lamb a few hours, and the result will be just right.

Methods and recipes for preparing a lamb (using a marinade ) are multiple (it can be a boiled marinade, or in the natural state of the ingredients), but we will resort to the simplest and most frequently used, with enchanting results for taste buds.

To prepare a marinade for Lamb and to get rid of that specific smell, certain rules must be kept in mind:


How to eliminate the smell of lamb from food

Like any Romanian Christian, the first day of Easter it is a real feast, with a rich and full meal: red eggs, beef salad, lamb fillet, lamb soup and finally delicious lamb steak, along with a glass of wine.

There are people who refuse to cook lamb, although they eagerly want it Easter festive mass (being a meat that is beneficial to our body, rationally consumed), due to the specific smell that sometimes persists even after cooking.

But, when we want to cook something tasty, sometimes even a simple spice used can change the taste of a dish spectacularly, so we will prepare a lamb according to an extremely simple method, accessible to beginners.

To get rid of that taste and I look at the honey carnii, we just have to use a marinade or a bait, in which to keep lamb a few hours, and the result will be just right.

Methods and recipes for preparing a lamb (using a marinade ) are multiple (it can be a boiled marinade, or in the natural state of the ingredients), but we will resort to the simplest and most frequently used, with enchanting results for taste buds.

To prepare a marinade for Lamb and to get rid of that specific smell, certain rules must be kept in mind:


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