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recipes with ground beef

Recipe for meat in pots with a plum

recipes with ground beef

It will take: 1 hour 45 minutes
Servings: 4

Ingredients

BEEF — 450 g
COLDER — 1 pod
LUK — 1 pc.
GARLIC — 2 prongs
Pasternak — 2 pcs.
CARROT — 2 pcs.
BADYAN — 2 pcs.
BLACK PEPPER (POWDER) — 10 pcs.
DRINKING WINE (OR RED) — 600 ml
RED DUCTS — 8 pcs.
OLIVE OIL — 2 tbsp. L.

Oven temperature: t = 180 gr.

recipes with ground beef

Heat the oil in a frying pan. Cut the meat into cubes. Put it in a frying pan.

Add chopped onion, garlic, celery, parsnip, carrots.
Cook for 1 to 2 minutes.
Add pepper and peas.
Fill the meat with wine. Season with salt. Then add ground black pepper. Bring to a boil.

Transfer the meat and vegetables into pots. Send everything in the oven for an hour (the meat should become soft).
After an hour, put the half-plums in the pots. Leave to prepare for another 30 minutes.
Serve with stewed green beans. And do not forget to remove the tub before serving.

 

recipes with ground beef

Roast beef with haze in a sauce of coriander, fresh vegetables and coriander

Ingredients

BEEF COAT — 160 g
SALT AND PEPPER
GREEN BOW — 30 g
REDIS — 20 g
CUCUMBER FRESH — 20 g
KINZA — 5 + 10 g
SMOKED TOMATOES — 15 g
ROSMARIN — 1 sprig
PEPPER BLACK POWDER — 2 pcs.
VEGETABLE OIL — 30 ml
SOYBEAN SAUCE — 10 ml
CORIANDR — 1 g
GARLIC — 5 g
WATER — 40 ml

Beef tenderloin fry on a grill until medium roast (about 3-4 minutes on each side, if the steak is 1 cm thick). Then cut into several slices.
Prepare the sauce. Mix 5 g cilantro, garlic, water, coriander, soy sauce and vegetable oil in a blender. Salt to taste.
Stem the green onion fry on the grill and put on a plate, on which you will serve steak. Next, put the meat and pour sauce. Decorate the dish with sun-dried tomatoes, cut into cubes with cucumber, radish and cilantro.
Before serving, set fire to a sprig of rosemary and put on a steak.

 

Roast beef

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One Response to “recipes with ground beef”

  1. […] Fillet-mignon — this is another type of steaks, which cooks like to cook in the best restaurants. This recipe is very popular not only at home, in France, but also in many other countries. From its brethren the fillet-mignon differs in size and structure of meat. For this type of steakamyaso is cut from the most delicate part of the beef carcass, which did not participate in the movement of muscles. This makes it incredibly soft and gentle. Ready meat from the tenderloin literally melts in your mouth! […]

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