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Beef stew

Beef stew


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Or in Romanian; French stew, an old dish with a rich variety of versions. The basic feature of this dish is that it cooks over time (3h) and over low heat, just to allow the flavors to penetrate very well. It can be made with several types of meat and different flavors can be used. I used beef, rosemary, tarragon and cumin a demential combination.

  • 400g lean beef, cut into pieces
  • 400g fresh, sliced ​​mushrooms
  • 2 onions, finely chopped
  • 2 roasted and sliced ​​kapia peppers
  • 1 large tomato, without skin and cut into cubes
  • 2 chopped carrots
  • 1 celery cut sticks
  • 200ml beef soup (we use cube knor)
  • 100ml white wine
  • 2 tablespoons oil
  • 1 teaspoon grated cumin
  • Fresh rosemary
  • Fresh tarragon
  • Salt
  • pepper

Servings: 6

Preparation time: over 120 minutes

RECIPE PREPARATION Beef ragout:

Heat the oil, add the onion and beef, mix and let it brown for about 10 minutes. Add the mushrooms, baked peppers, salt, pepper and cumin. Stir and after 2 'pour the soup and wine. When it starts to boil, add the rest of the ingredients and spices and let it simmer for another 2 and a half hours.

I served it with noodles, I decorated it with chives and slices of hot peppers. It can also be served with a garnish of natural potatoes or puree.

Good appetite!


Vita Angus steak in the oven

For a long time we have been flirting with the idea of ​​a baked beef steak and a pepper sauce, which I honestly adore not only on beef but on any other meat. For this steak I chose a piece of Angus beef namely chiulota, a piece of beef matured with a thin layer of fat. For baked beef we do not need many spices, salt and pepper are enough to get a tender and tasty steak.

Ingredients for Vita Angus steak in the oven

  • 1 kg Vita Premium Angus meat
  • 1 teaspoon Himalayan salt
  • 1 tablespoon green peppercorns
  • 2 tablespoons olive oil
  • 50 gr butter
  • Green pepper sauces
  • 3 tablespoons green peppercorns
  • a few drops of olive oil
  • 200 ml sour cream for whipped cream 30% fat
  • salt to taste

Method of preparation Vita Angus steak in the oven

  • In a mortar, mix the green pepper and Himalayan salt well
  • Grease the meat at room temperature with a little olive oil and season with a mixture of salt and pepper.
  • Leave the meat like this for about 20 minutes.

  • In a hot pan, drizzle a little oil and fry the piece of meat on all sides, about 4 minutes on each side.
  • Transfer the meat to a tray (I used a heat-resistant glass tray), pouring over the sauce left by the meat after frying. (we put the pan aside but we don't wash it because we use it exactly like that with traces of aromatic oil, for the pepper sauce). Put the pieces of butter over the hot meat and put the tray in the preheated oven at 180 degrees for about 18-20 minutes. For medium rare meat, the meat must reach a temperature of 55-60 degrees C and to have the optimal temperature, we use a meat thermometer.

  • . Depending on the thickness of the meat, it can be left in the oven more or less. If you want a better steak, extend the cooking time by a few minutes.
  • Remove the tray from the oven and cover it with aluminum foil and let the meat rest for a few minutes (about 15 minutes). This allows the juices to distribute from inside the steak and keep the juices from draining after we cut the meat.
  • Meanwhile, prepare the pepper sauce.

  • Drizzle in the pan in which I fried the meat a little oil and lightly fry the berries and green pepper. Add a tablespoon of brandy and let the alcohol evaporate then add the whipped cream and simmer until it thickens slightly. Add salt to taste.

→ Some important tips on how to cook beef, I read here and here.


Beef stew

What a craving you made me :) I haven't eaten for an eternity.

well first smother the vegetables ?? / and then add the meat. I thought it was the other way around. the beef is stronger and it is simmered, pour a few drops of hot water over the meat first, until it softens a bit and then add the vegetables & lt & lt & gt until you put the meat, make the vegetables. AND SOMETHING ELSE, YOU HEARD BACTERIA.

If I end up worrying about a bacterium, then I become paranoid :)) As far as I know, the body needs microbes, bacteria to produce antibodies. After all, I'm neither a doctor nor a cook, so I can't say I'm very good at it. I wrote here the beef stew recipe exactly as I do. Everyone is free to do as he wants or as he knows. Don't get me wrong, I don't mind the criticism at all, but when you talked about bacteria, it was as if you already got me. After all, it's my blog and I can put strawberries in my beef stew if I like it that way :)) I don't force anyone to make my recipes and I don't pretend to be a great cook. This blog is made primarily for me and then for readers, no one hired me here to do education)

Sorry Mr. & lt & gt I didn't get you. I cooked the stew and you know what. it came out super licking my fingers. THANK YOU.

With pleasure, but know that you don't have to thank me - I feel like I'm crazy :) In the end I don't even know why I wrote so much in the previous comment. I am aware that not everyone can agree with me, my way of cooking or my tastes. But I see that I really want to comment on something, probably important: D
I made beef stew the first time, it looked good to me and I continued to do the same. This does not mean that it is perfect, but I consider that if I find something good, then I stop looking for something even better. I don't make beef stew very often, so there's no point in looking for a better recipe. But anyone is welcome to write here the personal recipe, whenever I am willing to experiment (if it attracts me).

I put red wine in the beef stew. As red wine is recommended for beef, I think that it is also the most suitable for beef stew.

Hi, probably not to be surprised with boiled beef, veal would work better.

Of course, veal would be ideal. Insufficiently cooked, old beef can sometimes look like some kind of chewing gum :)

very good! thank you. and it's good that it doesn't require tomato juice!

With pleasure! But what about tomato juice? :))

brandy added to onions, carrots and hot peppers before adding meat. gives an excellent aroma. otherwise, all the ingredients are Hungarian goulash, if you put the paprika or hot pepper, it is very close to the so-called original

I never thought about tuica: D, instead I would like to make a real goulash. I think I will make the recipe in the near future.

I also tried your recipe. It turned out super good. Thank you.

With pleasure! I also saw my previous comment - in the meantime I did goulash, I really recommend you to try the recipe.

every time I cook beef it's hard you can't eat it, please tell me how to prepare it

Ana, it depends on what you want to cook from the beef. If you want this stew, then it is enough to follow the instructions of the recipe and the beef will pleasantly surprise you.

so I'll thank you for the answer, I'll make this recipe too because I think it's great and after that I'll tell you how it turned out

You have nothing to do, I should receive thanks after confirming to me that you were satisfied with the beef stew. I enjoy cooking!

hello, can I use water instead of wine? or what you recommend.

water you put it anyway. the wine is for a more pleasant aroma of the dish you prepare!

As Elena said, wine is for flavoring stew. If you give it up, you can fill it with water or beef soup, for example.

I'm trying the recipe now. I will write after it came out: D

I'm glad you liked it. And thank you for the above answer, to my shame, it took me three days to see the question.

I'm at the beginning with the kitchen. Since I discovered this site, I seem to cook more often :)) I don't like networks that have ingredients that I haven't heard of and don't know where to find them. I kept complaining that I can't find a site with "normal" recipes :)) This weekend I cooked beef for the first time and it turned out very good. The conclusion is that I am learning to cook with a man in the pan :))

:)) I liked how your conclusion sounds. The truth is that I also learned with older readers, when I started the blog I was totally in addition to cooking and cooking. I initially made the site more for myself, I was annoyed by the fact that I had renovated my kitchen and I wanted to use it from time to time, but I could only find sophisticated recipes on the net with ingredients that were hard for me to find. or even to buy them (because they were either expensive or I probably used them from Easter for the year - like Worchestershire sauce, which I bought for a simple recipe - Caesar salad - and which I keep in vain in the kitchen for almost a year). In the end, I realized that the best recipes are also simple and with common ingredients, such as this beef stew.


Ingredients for the papaya recipe stuffed with exotic ragout

  • A papaya fruit
  • 250 g minced beef
  • 250 g tomatoes, fresh or canned
  • A small onion
  • 4 tablespoons coconut milk
  • 2 tablespoons red wine
  • 2 tablespoons dried cranberries
  • A few juniper berries
  • & frac12 teaspoon cinnamon
  • & frac12 teaspoon ienibahar
  • A little pepper (I used a mix of black, green and pink pepper)
  • Parmesan and coriander or parsley, for serving.

Method of preparation

I cut the papaya in half. I first removed the seeds, then continued to dig the papaya to the shell, keeping the core in a bowl.

For the ragout, I sautéed the beef together with the onion in a little oil. I added tomatoes, wine, coconut milk, spices and then papaya pulp and dried cranberry fruit. I let the ragout drop for 10-15 minutes.

I filled the papaya peels with ragout and left them in the oven for 20 minutes.

I served them sprinkled with Parmesan cheese and parsley leaves, along with a little Persian pilaf left over from last night.


Baked beef steak

I'm cooking and I'm waiting for you to come back for other beef recipes!

Good appetite
Did you like the recipe? Recommend it!

29 comments:

good evening. I came to dinner.

Are you fasting now?

God, it was raining in my mouth again. What's more, I'll try this recipe too. congratulations!

Welcome to this late dinner girls! :) There were 3 portions of steak, it seems that today I can only fast :))
Anelise, you need a healthy steak, it's good for immunity D. Quick recovery!

stop haunting the night on blogs, hide your laptop under the pillow and sleep :)))))

:)) what a coincidence. we are just praising your pancake pan :)) or is it a coincidence and you were online when you saw a constantean on your blog?

Robert I was still editing recipes when you visited me :))) and I knew immediately that you were, that's why I told you not to go on blogs :))))

:)) Good that gadget. I in the depths of my soul hope that you have returned to admire the wonder of beef steak: D

Robert. This steak, I love it. I came to tell you that I didn't buy that pancake pan with yellows, but with lions, that's why I had more :)))

I admired more of your food here :))) I like how you cook. you are only good to marry :)))

I also like all these "toys", only I refrain from buying too many because I want to have room in the house too :)) I'm really glad you like the way I cook, especially since you have so much experience in cooking as well as to "view" recipes. Anyway, I know you're quite indulgent with me, but I'm pretending it's raining too :) I'm still waiting with the wedding, I haven't matured enough yet :)) Eheee, until then I'll make a lot of steaks life :))))

Too bad it's so late that I was invited to a portion. Looks like you don't even have any, these younger girls were faster on their feet.
Good night!

What to do, I didn't get it either :) Next time I make more steak and I invite you personally.
Good night Great!

it's good if you manage to refrain and don't buy everything you see, as I do. I even filled the whole house. I still promise not to take anything, but when I see myself in front of the shelves. uit. ))))


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    Beef ragout with brain dumplings

    Rago it means how to prepare food, and the name comes from the old French language & # 8221 ragoûter & # 8222, and translates & # 8222a revive tastes & # 8221. It is a mixture of meat, vegetables & # 8230 cooked over low heat. Over time, a variety of ragout recipes have emerged specific to different regions of Europe.

    Beef, preferably the pulp, wipe and cut into large cubes.

    Put in a pan with a little oil, brown the pieces on all sides. Season with salt and pepper, then add white wine and beef soup.

    The soup can also be prepared from knorr cube. Leave it to boil over low heat, always checking, when the liquid drops, add it again with the soup.

    Separately, clean the vegetables and cut them into as many different shapes as possible. Small onions, carrots in the shape of stars, parsnips sticks, celery in thin strips, after which they are distinguished, plus peas in another pan, enough to accentuate their scents.


    Grilled Beef Antricot Ingredient:

    • 1 piece of matured beef antricot, 5-6 cm thick. (my piece weighed 580 grams with bone, enough for 2 people) and pepper
    • optional: 40 grams of butter, 1 sprig of rosemary, 1/2 clove of garlic, 1 teaspoon finely grated lemon peel, lemon juice, salt and pepper

    Golden rules for a juicy beef steak:

    Before moving on to the actual preparation, I would like to name a set of rules for the perfect steak that we talked about in the introduction.

    1. First of all, you need to choose the right cutting piece for your purpose. In this case, I chose the apricot that I will prepare on the grill. Antricot, a piece cut from beef carcass comprising the dorsal muscles reclined between the ribs 6-8 and the spine, sirloin and the net (beef muscle) are the pieces that are suitable for grilling or frying. The other cutting pieces (pulp, back, nape, ribs, brush, tail) are wonderful, can develop exceptional flavors and textures, but must be cooked slowly, so never venture to grill beef.
    2. At least as important is the quality of the meat: after slaughter, beef (like other animals, but especially those with strong muscles, such as game) becomes much more rigid. The maturation of the meat, in conditions of strictly controlled temperature, ventilation and humidity, has the role of allowing the natural enzymes in the meat to fragile it and to develop an intense, exceptional taste. The reason why the taste is more intense is very simple, the matured meat has less water and all the substances it contains are much more concentrated.
    3. My advice is to invest in a piece of matured beef when you intend to make a grilled steak, the difference from the & # 8222 rubber sole & # 8221 that we all run to the tender and juicy meat is in quality .

    Preparing Grilled Beef Antricot:

    1. Before putting the meat on the grill, it must reach a temperature as close as possible to that of the environment. Remove the meat from the fridge a quarter of an hour, or better half an hour before the actual cooking time (even 1 hour -1 hour and a half for larger pieces). Meanwhile, prepare the grill, part of it must be very, very hot, the opposite side must not have fire underneath.

    2. I have heard many discussions about the fact that beef should not be seasoned before it is grilled, because salt would strengthen it. Well, I season the beef with salt and freshly ground pepper, just before starting the cooking process, and, without false modesty and being even pretentious, I ate the best steaks of my life at home. Of course, if you want to do the opposite, it's very good and so, the meat can be seasoned before or after cooking, as you prefer. I don't add other flavors, I want to enjoy the flavors of beef and that's it. What seems to me, however, a blasphemy, is the habit of keeping in the bait a high quality beef, such as matured meat. We really don't need such a thing and we don't need all kinds of flavors either, we prepare a rather expensive piece, so we want to feel its taste.

    3. The apricot is placed on that very hot portion of the grill. I have the ability to control the temperature, I never put the beef on the grill until it has heated up to 260 degrees Celsius.

    4. If you want to get the characteristic pattern, with linear burn marks that intersect on the surface of the steak, after 3 minutes turn the meat to the left (or right) so that perpendicular to the burn marks that have already formed to form others. After another 2-3 minutes, the meat is turned on the opposite side and the twisting procedure is repeated. If you are not particularly interested in that design on the surface of the meat, leave the meat on the grill for 4-5 minutes on each side. From here, there are two different approaches:


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