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Meat in wine sauce with peas

Meat in wine sauce with peas



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In a bowl, heat the garlic together with the meat, add the spices, sugar and wine. Let it boil in the wine until it drops and a thick sauce remains.

Heat the onion, add the peas and let it boil for 15 minutes, then add the broth, spices and finely chopped dill.


Pork steak in wine sauce required

  • 1.5 kg pork leg
  • 2 carrots
  • 1 onion,
  • 4-5 cloves of garlic
  • 250 ml of red wine
  • 250 ml of water
  • salt, pepper, bay leaves, thyme, paprika, 2-3 sage leaves
  • 3-4 tablespoons of flour
  • oil

For puree

  • 1-2 sweet potatoes
  • 3-4 ordinary potatoes
  • 1 tablespoon butter
  • white pepper, paprika slightly hot

Cut the meat into slices 1-1.5 cm thick. In a plate, mix the flour with a pepper powder, a pinch of salt and a little paprika. We roll the slices of meat well in flour, as if we were preparing schnitzels. Heat a pan with a little oil and briefly brown all the slices on both sides. This toast will help the sauce, once put the meat in the oven, to bind easily.

We prepare a tray, putting in it: peppercorns, thyme, sage, bay leaves, carrots, quartered onions and peeled garlic cloves. Place the browned slices of meat in the pan, over the spices and vegetables. Add the wine and water and cover the tray well with aluminum foil. Put the tray in the hot oven for about 2 hours. After an hour we check, lifting the aluminum foil & # 8211 with great care to steam & # 8211 how tender the meat is and if it still needs water. If we want younger meat (according to everyone's preference), we can increase the cooking time by adding a little water and leave the tray longer in the oven. When the meat is tender and soft enough, remove the foil and leave the tray in the oven for another 10 minutes, to reduce the sauce enough. To remove the spices and vegetables that have done their duty, we can strain the sauce through a larger strainer.

We clean all the potatoes and boil them in water with a pinch of salt. We mash the boiled potatoes, add a tablespoon of butter to the puree and season it with white pepper. When serving, sprinkle the paprika over the puree. I prefer to put the meat on top of the puree and put 2-3 tablespoons of sauce on top of the meat (this is how I ate pureed meat as a child). Finally, garnish each portion of pork steak with sauce and puree with fresh greens.


Pork tenderloin with wine sauce with apples and cinnamon

Pork steak does not necessarily seem to be a special dish, but the recipe below may surprise you, the combination of meat with apples in wine sauce with cinnamon offering a mixture of very pleasant flavors and textures.

Number of servings: four

Ingredient:

- a pork tenderloin cut in half
- 1 tablespoon of olive oil
- salt and pepper to taste
- 1/2 cup Riesling wine
- 2 peeled apples, without seeds, diced
- 1/2 cup meat soup (chicken)
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 teaspoon brown sugar
- 1/2 teaspoon of cornstarch dissolved in 2 tablespoons of water

Method of preparation:

Put the olive oil in a pan over high heat. Season the pieces of meat with salt and pepper to taste, then fry them in hot oil until the meat is covered with a thin crust on all sides (about 8 minutes). Turn the heat to low and continue to cook the meatball until the meat in the middle is no longer pink, turning the pieces on all sides for about 25 minutes.

Take the muscle from the pan, place it on a plate, cover it with aluminum foil and let the meat rest in a warm place for ten minutes.

While the meat is resting, pour the wine into the pan in which you fried the meat, without throwing away the leftover meat and oil. Use a wooden spoon to peel off the leftover steak from the bottom of the pan, stirring slowly until the wine boils. Boil for two minutes, then add diced apples, meat broth, vinegar, cinnamon, nutmeg and brown sugar. Stir until the apples are soft for about 10 minutes. Add the starch mixture with water to the pan to thicken the sauce. Cook and stir for one minute, until the sauce thickens.

Cut the meat into slices up to one centimeter thick and arrange them on a plate. Pour the apple sauce over the slices of muscle and enjoy.


Top 13 meat sauces - note them, they are extraordinarily tasty!

Chop the greens, cut the tomatoes into small cubes, pass the garlic through the press. Combine all ingredients and mix well.

Recipe No.2

INGREDIENT:

-2 tablespoons dijon mustard

-2 tablespoons tomato paste

-green (dill, parsley, coriander, green onions, etc.).

METHOD OF PREPARATION:

Chop the greens and garlic. Mix the mustard, tomato paste and vinegar. Add the greens, mix and let the flavors and tastes soak.

Recipe No.3

INGREDIENT:

-2 tablespoons lemon juice

METHOD OF PREPARATION:

Combine all ingredients and bring the mixture to a boil. Serve after it cools.

Recipe No.4

INGREDIENT:

-300 gr of frozen or fresh cranberries

-100 gr of frozen or fresh currants

-1 tablespoon grated ginger.

METHOD OF PREPARATION:

Blend the fruit with a blender until you get a smooth puree. Put the puree in a saucepan, add the sugar and simmer the mixture until it boils and the sugar melts. Add the ginger and keep the composition on the fire for another 3 minutes. Allow the sauce to cool before serving, and you can add a few currants or cranberries. This sauce is perfect for red meat.

Recipe No.5

INGREDIENT:

METHOD OF PREPARATION:

Clean the horseradish and pass it through the meat grinder. Peel a squash, grate it and squeeze the juice. Combine all ingredients and mix well. You can prepare the sauce in advance and keep it in the fridge.

Recipe No.6

INGREDIENT:

-1 small green hot peppers

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice. Press the garlic, chop the dill. Remove the hot pepper seeds and cut them into very small pieces. Combine all ingredients with yogurt and mix. Add black pepper and balsamic vinegar to taste. This sauce is suitable for the lamb skewer.

Recipe No.7

INGREDIENT:

- ground black pepper - to taste

METHOD OF PREPARATION:

Mix the pomegranate juice with 200 ml of wine. Press the garlic, chop the basil. Combine these ingredients in a saucepan with the sugar, salt, black pepper and paprika. Put the pan on low heat. After the composition boils, cover the pan with a lid and cook for another 20 minutes. Then add the starch, dissolved in the remaining wine, and boil the sauce until it becomes dense. Serve cold. The sauce is perfect for lamb.

Recipe No.8

INGREDIENT:

-50 gr of 30% fermented cream

METHOD OF PREPARATION:

Mix salt, sugar and vinegar. Boil the eggs and use only the yolks. Mix them with cream and flour. Then add the vinegar with salt and sugar and bring the composition to a boil over high heat. Get a thick and tasty sauce.

Recipe No.9

INGREDIENT:

-200 g of pitted prunes

-200 g of nuts without shell

METHOD OF PREPARATION:

Pass the washed plums through a sieve. Scald and grind the walnuts. Squeeze the lemon juice and peel through the small grater. In a saucepan, combine the ketchup, prunes, walnuts and lemon peel. Boil the mixture for 5 minutes. Towards the end, add the lemon juice, stir, take the sauce off the heat and let it cool.

Recipe No.10

INGREDIENT:

-2 tablespoons tomato paste

METHOD OF PREPARATION:

This sauce is a kind of preservative without preservatives. Peel a squash, grate it and squeeze the seeds. Peel an apple, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Put the apples and vegetables through the meat grinder. Then add the tomato paste, vinegar, mustard, chopped garlic, parsley and salt to taste. Mix well and leave the sauce for a few hours, to blend the flavors.

Recipe No.11

INGREDIENT:

-200 gr of 30% liquid cream

-lemon juice, salt and pepper - to taste.

METHOD OF PREPARATION:

Cut the onion into small pieces and fry in butter until soft. Then add the wine and diced tomatoes. Simmer everything for 1-2 minutes. Add cream, salt, black pepper and lemon juice. Stir and boil the sauce until it thickens. After it cools, add the chopped parsley. The sauce is combined with grilled fish steak or chicken.

Recipe No.12

INGREDIENT:

-fresh coriander and dill.

METHOD OF PREPARATION:

Wash the plums, remove the seeds and pass them through the meat grinder. Put the plum puree in a saucepan and add sugar and salt. Boil the mixture for 5 minutes. Then add the chopped garlic and greens, paprika and coriander. Remove the sauce from the heat once it boils. Combine with pork and lamb skewer.

Recipe No.13

INGREDIENT:

-mayonnaise (better homemade)

-3 times less soy sauce (per 100 g of mayonnaise - 30 g of soy sauce)

-grass and ground black pepper - to taste.

METHOD OF PREPARATION:

Mix the mayonnaise with the soy sauce, then add the garlic given through the press and the black pepper. This spicy sauce goes well with pork and beef skewers.


Chicken breast with cherry tomatoes and green peas in sour cream sauce!

Try to prepare the chicken breast in a great sauce, adding cherry tomatoes and green peas in it. As a side dish, we offer pasta. Let's get started!

INGREDIENTS (FOR 4 PORTIONS):

-5 tablespoons grated Parmesan cheese

-100 ml of cream for cooking 30%

-good, olive oil - to taste

-fresh parsley - to taste

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1.Wash and dry the chicken breasts. Cut them into longitudinal halves. Season with salt and ground black pepper.

2. Heat a small amount of olive oil in a large skillet. Put the pieces of meat on it and fry them over high heat, on both sides, until golden brown (for 1-2 minutes on each side). Transfer them to a plate.

3. Reduce the flame. Add a piece of butter and crushed garlic in the same pan. Fry it for 30-60 seconds.

4.Add the cherry tomatoes cut in half. Fry them for 1-2 minutes, stirring frequently.

5. Add the green peas. Stir.

6. Immediately add the cooking cream, salt and ground black pepper to taste and the grated Parmesan cheese. Stir and boil the sauce for a few minutes, so that the parmesan melts and combines with the other ingredients.

7.Put the chicken breast in the sauce and cook it until it is ready. Sprinkle everything with chopped parsley.

8. If you are serving the dish with pasta, remove the meat from the sauce and place it on a plate. Add the cooked pasta (according to the instructions on the package) to the sauce and mix (if you want, you can add more chopped parsley and a little olive oil). Then place the meat on their surface, sprinkling it with chopped parsley.


Jar pasta sauce for winter & # 8211 tomato sauce recipe with garlic (marinara)

Jar pasta sauce, for winter & # 8211 recipe for tomato sauce with garlic (marinara). How to make Italian style tomato sauce? How to store pasta sauce or pizza in a jar? Tomato recipes. Canned recipes. Recipes for pasta or pizza sauces.

This Italian-style tomato sauce is called "marinara". It is a classic sauce for pasta but also for marinated meatballs, meat dishes and sometimes for pizza. Okay, the Italians put on the pizza only pure tomato puree, without garlic or basil, but in other parts of the world this aromatic sauce is also used.

The good part is that this sauce can be preserved for the winter: pasta sauce in a jar. That is, I now prepare (in summer) a larger amount of sauce with which I fill jars which I then sterilize in the bain-marie and store in the pantry. In winter I open a jar of sauce, boil some pasta and I have a quick and tasty meal.

Here's an idea of pasta with chicken breast and marinara saucesee here.


Food with meat, potatoes and peas

Preparation time 40 minutes

Cooking time 20 minutes

Ingredients

  • 5-600 g of veal (beef) or pork
  • 180 ml of red wine
  • 200 g peas
  • 2 tablespoons oil
  • 1 large onion
  • 5 cloves garlic
  • 30 + 30 grams of butter
  • 1 teaspoon of paprika
  • 5-600 g peeled potatoes
  • marjoram, cumin, pepper, salt
  • green parsley


1. Boil the potatoes in their skins (not very hard, about 20 minutes), peel them, then cut them into cubes and put them in a pan with 30 g of butter. When they are browned, sprinkle with a mixture of cumin, marjoram, salt and pepper, mix well and leave for a few minutes in the pan.
2. While the potatoes were boiling, I washed the meat, cut it into cubes, mixed it with salt and pepper and fried it with 2-3 tablespoons of oil (being veal) in a wok (or a pan with high edges) to have room to assemble the final food in it. For pork, especially if it has fat, add even less oil. Let the fire be hot, the meat must be nicely browned, we don't stifle it. After browning and lowering the sauce, I quenched with wine. When the wine dropped, I took the meat out in a bowl and covered it with a lid.
3. In the wok I put 1 tablespoon of butter with the tip, chopped onion scales and crushed garlic with the side of the knife blade. I hardened for 2-3 minutes until it became glassy, ​​then I poured 1 cup of hot water and frozen peas. They boiled for about 10 minutes. Add more water if it is dry.
4. When the liquid has dropped 3 quarters, I added the meat, 1 teaspoon of paprika (sweet or mixed with hot, as you like) and I fried them for about 2 minutes, stirring lightly and from time to time.
5. I added the french fries and at the end add the chopped parsley. I missed it, in fact I hadn't set out to pose for the blog and I decided to do it at the last minute.
Taste the food if it has enough salt. Due to the preparation method it tastes very good.
Liv (e) it!

I also recommend a recipe from a restaurant in Cluj, we really liked it: Beef cutlet with vegetable and potato sauce & gt & gt & gt recipe

Or a fast pea meal, fasting & gt & gt & gt recipe

And the wonderful French potatoes with eggs, cheese and sour cream in the oven & gt & gt & gt recipe


Rabbit meat in white wine

Wash the meat well and let it drain on the kitchen napkins. Season with salt, pepper, garlic powder and a little paprika.

Pinch the meat in the pan over high heat with olive oil and brown it on both sides for 5 minutes. Then add over the meat white wine dissolved with sparkling water to cover the meat up to half, leave on the fire approx. 3 minutes and stop.

Transfer everything to the baking tray, add a sprig of thyme and rosemary, bay leaves and peppercorns. Put in a preheated oven at 200C, periodically turning the meat on one side and on the other. Bake approx. 1-2 hours depending on the age of the rabbit.

Try it and you will not regret it! The meat is received very tender and aromatic, it easily detaches from the bone.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


How to make pea food - How to prepare

We'll start by washing the vegetables. We will clean the carrot, cut it into slices and chop the onion finely. Then, we will prepare a saucepan in which we will heat the oil and we will harden the onion together with the carrot slices.

We will add a pinch of salt and continue to mix, until the onion turns translucent, softens and the carrots intertwine. Then we will add necessarily hot water and cover with a mixing lid. Carrots should be steamed lightly, completely.

After about ten minutes, we can see how the carrots became easier to pierce with a fork. At this point we can add the peas. Add hot water until the peas are covered.

We will cover the pan with the lid again and we will leave the peas to simmer, but this time the whole process will be much shorter, the peas cooking much faster than the carrot. In about five minutes we can move on to the next step.

The pea sauce will be prepared separately, mixing in a bowl the flour together with the tomato paste, vigorously so that the composition is uniform and there are no lumps. You can sift the flour before adding it. We will then add this mixture to the composition in the pan and leave it to boil for another 5 minutes, without a lid, so that the pea dish will decrease.

You will notice how it will start to thicken. We will have to stir vigorously from time to time, so that the peas do not stick to the walls of the pan. When the sauce has reached the desired consistency, we will turn off the stove and move on to seasoning this dish.

We will add salt and pepper according to everyone's preferences. If you think the peas do not have the right sweetness, you can add a little sugar. We will wash the dill and chop it finely and finely, then add it to our pea dish!

The pea dish is now ready! Good appetite!