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Gypsy pork steak - grilled

Gypsy pork steak - grilled


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For a long time we have been craving this steak seen at our friend Mitinita./retete/friptura-tiganeasca-27350.html. Going out to the garden was a good opportunity to "execute" this goodness !!!

  • 1.5 kg pork [low fat]
  • 6 cloves garlic
  • 1 teaspoon paprika
  • 1 teaspoon chopped dried marjoram
  • 1 glass of milk
  • salt
  • ground black pepper
  • onion, green parsley - for decoration

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Gypsy pork steak - grilled:


  1. I sliced ​​the meat and beat it lightly with a whisk.

  2. Peel the garlic and cut it into slices [I didn't grind it because I wanted a moderate taste of garlic]

  3. Put the meat in a bowl.

  4. I sprinkled salt, pepper, paprika and chopped marjoram on top of the meat.

  5. Add the chopped garlic and pour the milk on top, just enough to lightly cover the slices of meat.

  6. Cover the bowl with foil and let it cool overnight.

  7. The next day, the excess liquid drains from the meat.

  8. Fry the meat on a hot grill greased with a slice of smoked bacon.

  9. No need to grease the pieces of meat with oil, the pork will release enough fat for cooking.

  10. We prepared the gypsy steak on our old cast iron grill.

  11. Serve the delicious gypsy steak with your favorite garnish and salad.

Tips sites

1

As much as possible, buy meat from safe sources. We had pork raised and slaughtered in the country by our mother-in-law.


GRILLED PORK PLATE (MUSCLE, CHOPPLE, BELLY) I Recipe + Video

Hello dear lusts. Below I present 3 delicious recipes with pork. This GRILLED PORK PLATE will amaze you with its aromas, taste, softness and juiciness. You will also serve them with an extraordinary sauce reinterpreted by Sergiu. The meat can be grilled both on the grill and on the grill pan at any time of the year. I hope you like these recipes and prepare them with pleasure. I wish you a more delicious day and good appetite!

Ingredient:

For pork belly:

  • 1 kg. - pork belly cut into strips 3 cm thick and 25 cm long
  • 1 teaspoon - spices for pork
  • 1 teaspoon & # 8211 sweet paprika
  • 2 tablespoons olive oil
  • 1 tablespoon - chopped parsley
  • Juice from 1 orange
  • Salt and black pepper

For pork tenderloin:

  • 1 pork tenderloin with a size of 35-40 cm
  • 80 gr. - soft butter
  • 1 tablespoon - chopped parsley
  • 1 teaspoon - finely chopped hot pepper
  • 2 cloves of finely chopped garlic
  • 1 tablespoon - olive oil
  • Salt and black pepper

For pork chop:

  • 4 pork chops with bone
  • 1 teaspoon - spices for pork
  • 1 teaspoon - sweet paprika
  • 1 tbsp - chopped parsley
  • 1 sprig of fresh rosemary
  • 2 tablespoons olive oil
  • Salt and black pepper

For “chimichurri”:

  • 1 bunch chopped parsley
  • 2 red onions (one cut into small cubes and the other cut into thin rings)
  • Cherry tomatoes - cut into small cubes
  • 2 cloves minced garlic
  • 100 ml. - olive oil
  • 4-5 tablespoons - balsamic vinegar
  • 1 teaspoon - finely chopped chili peppers
  • Salt and black pepper

Method of preparation:

  1. Prepare the sauce: Put all the ingredients for the sauce in a large bowl, season with salt and pepper to taste. Serve the sauce with meat, fish or whatever you want.
  2. Marinate pork belly: add over the meat the spices, paprika, parsley, olive oil, drain the juice from an orange season with salt, pepper and mix. Let the meat marinate for 30-40 minutes. Turn the pieces of meat and stick them on sharp bamboo sticks. Bake the meat on each side for 8-9 minutes or depending on the thickness of the meat. Remove from the heat and serve with sauce.
  3. Marinate the pork tenderloin: Put in a bowl the soft butter, parsley, chili peppers, chopped garlic cloves, salt, black pepper and mix. Season the muscle with salt, black pepper, olive oil, massage it and add ½ of the amount of flavored butter, massage it a little more and let it sit for 20 minutes. On a well-heated grill, brown it on all sides. Take it out on a chopper, cut medallions 2 cm thick, turn them on the grill, grease with ½ of the remaining amount of flavored butter and bake 2-3 minutes on each side, it is important not to be pink inside. Remove the medallions in a bowl, cover with the remaining butter, mix and serve with sauce.
  4. Marinate the chop: mix all the ingredients for the pork chop, massage the meat, let it marinate for 40 minutes. Bake the chops for 7-8 minutes on a hot grill or depending on the thickness of the meat. Remove from the heat and serve with sauce. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Grilled beef, simple recipe, ingredient

Meat shaping and seasoning

1. I took the beef out of the pan. I removed, with the help of a sharp knife, all the silver skins on its surface. I also cut off the heads, which I will use for something else. A stir fry with beef and vegetables, for example. I obtained a piece with an approximately uniform thickness. I wrapped the meat in cling film as tightly as I could, getting a taut cylinder that I stored in the fridge. This process has the role of giving a shape to the meat, obtaining portions as similar as possible. Modeling the meat in a cylindrical shape is optional, removing the skins from the surface is not.

2. I took the meat out of the fridge 1 hour and a half before serving, to return to room temperature. It is essential that any meat we are going to cook is brought back to ambient temperature. I portioned the meat into 3 equal portions. Each serving weighed about 170 grams. Just before putting the beef on the hot grill, I seasoned the meat with coarse salt and freshly ground pepper.

There are opinions that say that it is not good to season the meat before cooking, on the grounds that salt would extract the juices from the meat. Obviously, from the way I proceeded, you can deduce that I do not agree with them. If coarse salt is used, not fine, and if the seasoning is done just before putting the meat on the grill (or even in the pan) nothing negative will happen. On the contrary, you will get a piece with more taste and a redder crust, because salt potentiates the Maillard reaction, caramelizing meat proteins.

3. The grill must be very hot, I had 315 degrees Celsius on the surface of the grill when I put the pieces of meat. I opted to finish the beef muscle in the oven, so I also heated the oven to 190 degrees Celsius.

Cooking

4. I cooked the pieces on the grill just enough to seal the surface of the meat, not allowing the juices to come out of the steak. 1-2 minutes on one side, the same on the other. Then I transferred the pieces of beef to a tray covered with baking paper. I continued to cook them in the preheated oven at 190 degrees Celsius, for 6 minutes, for a rare medium degree of cooking, as we like.

After baking, the meat should rest at room temperature for a few minutes. During this time, the juices re-impregnate the meat fibers, only then will it be served. Thus, when the steak is cut, nothing will leak on the plate.

5. Proceeding as described above, you get a tender beef muscle, with a pink and juicy inside.

Grilled beef, simple recipe, serving

I cooked this beef for the Bloggers Arena contest. In fact, I won it, so this is a winning recipe of a national competition. You can find more about the rest of the items & # 8211 sauces, garnishes & # 8211 on the plate in the article dedicated to the contest. One of the liners was dauphinoise sweet potatoes. Being a complex plate, I also introduced one in the landscapearancino with baked pepper sauce. There are others that you will find out with a click here (click on the link).

The final plate looked as seen in the image below:

The joy of winning such an important competition was no greater than the feeling of satisfaction during the tasting. With my family, we enjoyed a wonderful lunch.


  • 1 ham, 4 to 6 kilograms (1.8 to 2.7 kg), pre-cooked
  • 1 cup (240 ml) brown sugar
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) prepared horseradish
  • 1/2 teaspoon (2.5 ml) cloves of earth

1. Preheat the grill to medium heat. Combine brown sugar, cloves, horseradish and lemon juice in a small bowl.

2. Add the ham with the mixture. Place on the grill, cover and simmer for 1 hour, making sure to beat the ham every 15 minutes during the cooking process. Take care of the burning. The mixture should form a sweet crust on the edge of the ham. Once this is achieved, remove the ham from the grill, let it rest for 5 minutes, cut and serve.


15 practical tips for barbecue grade 10

What can be complicated about making a barbecue? If you pass the fire test, you can do it. But is it really that simple? For a grade 10 grill, the chefs claim that some basic rules must be followed. You can find 15 of them a little below. We invite you to discover them and put as many of them into practice at the next barbecue.

1. Cleaning the grill

A good way to clean the grill before placing the meat on it is to cut an onion in half, and with the help of a fork to remove the leftovers from the grill.

2. Marinating the meat

Whether you choose pork, beef or chicken skewers, you can marinate them in terribly tasty sauces. Put in a bowl a little olive oil in which you add salt, pepper, smoked paprika, garlic, white wine, basil and a sprig of rosemary. Leave the slices of meat in this marinade until the next day when you can put them on the grill or on the skewer.

Advice: If you want, you can also add cumin or provence herbs.

3. Cutting the meat

A good way to tame meat for steaks is to cut it into thin slices with the knife perpendicular to the length of the fiber. Then beat it with a meat hammer so that you can break the harder fibers. The meat will change its appearance and will be much easier to penetrate the fire.

Advice: You can flavor it with various spices. The basics are salt, pepper, paprika, garlic, but you can also add basil or coriander, thyme, rosemary.

4. The perfect tactic for skewers

Cut the meat into cubes, neither thick nor thin. Between the pieces of meat, put vegetables as juicy as possible, so that they leave their juice on the pieces of meat. Season with spices, lemon juice, salt, pepper. You can also make a vegetable sauce as juicy as possible, and then sprinkle salt, pepper, lemon and various spices.

Advice: Once the sauce is ready, let the meat marinate for about two hours. After that you can start composing the skewers and placing the pieces on chopsticks.

5. Perfect pork neck

We also have a great recipe for pork neck. Cut it into thin slices the size of a little finger, beat it with a meat hammer, then raise it slightly to the surface so that it penetrates well when it is on the grill. When you are ready, add in a bowl 200 ml of oil, salt, pepper, crushed garlic, a little rosemary. White pepper or marjoram is also very suitable for pork. You decide if you add them or not. Then mix all these ingredients and roll the slices of meat in the sauce created.

Advice: Cover the dish with a plate and keep the meat in the respective marinade, cold, for at least 12 hours.

6. Basic spices

Coarse salt, olive oil, green garlic, pepper and lemon juice help you prepare excellent pork for steaks. You can also add oregano, paprika or hot or spices for ready-made steaks.

7. A delicious marinade

A good way to prepare marinade for steaks is to use a blender. Put in the blender spices (salt, pepper, paprika, thyme), a cup of wine, a teaspoon of sugar, a clove of garlic and a teaspoon of vinegar. Soak the meat with the sauce obtained and put it in an aluminum foil until the next day. It will fry very well, and the steaks will be a delight!

8. Preparing the little ones

If they are small on the menu, then they will be the first to be prepared, as is the very hot grill. Fry well to penetrate completely.

9. Tendering of meat

Do you want to tenderize the meat so that it melts in your mouth? Boil a liter of milk and boil it once. Stop the fire then add two tablespoons of strength (brandy or whiskey). Leave the meat in this mixture for an hour, then prepare it for grilling with spices according to your preferences and taste. Another option would be to leave it in wine, beer or mineral water, the day before you put it on the grill. You can then season it with pepper, basil, coriander, bay leaves, paprika. Before seasoning, you can beat it with a schnitzel hammer to make it penetrate better.

Advice: If you don't like the idea of ​​tenderizing meat with milk, brandy, whiskey, beer, wine or mineral water, you also have vinegar on hand. You can make a combination of vinegar, pink Himalayan salt, thyme, white pepper.

10. Flavoring the meat

The meat for the steak can be flavored with salt, pepper, crushed garlic. Place in a larger bowl and place on top two sprigs of thyme, two bay leaves, a few slices of well-ripened tomatoes, half a teaspoon of oregano, half a teaspoon of rosemary, a small glass of aromatic vinegar and , of course, oil. You can also add a few sage leaves, for pork or beef, and for lamb you can use fresh mint leaves.

Advice: Prepare everything for the evening. The bowl in which you put all the spices and meat is kept covered in the refrigerator until the next day when you put the meat on the grill.

11. The fish grill

Grilled fish is recommended on a special fish grill. If there is no such possibility and there are more fried dishes, then the fish will fry last.

12. Preservation of fried dishes

The dishes removed from the grill will not be covered immediately, because they will soften. Remove to a saucepan and leave near a heat source until ready to serve.

13. Recommended vegetables

The vegetables recommended to be eaten with grilled meat are: tomatoes, peppers, zucchini, bean pods, onions, carrots.

14. Grilled fruit

The fruits to be grilled will be wiped off with water beforehand to avoid sticking. They will not burn much, but just enough to get a very thin crust. Otherwise they will dry out.

15. Vegetables left over

The remaining vegetables from the grill will be sprinkled with a little melted butter and heated in the oven. They will be very tasty.


Weekend with friends. Cook the best grilled rib recipes

The Americans raised them to the level of delicacy, stirring them over low heat, greased with sticky sauces, which dress them in perfect flavors. Pork ribs can become the attraction of summer grills if you know a few recipes seasoned with the right ingredients.

For a long time I became attracted to the neck, leg or pork muscle on the grill. We choose beautiful pieces of meat, without unsightly bones, we sprinkle them with the classic grilled spices and we fry them on hot coals. What if at the next barbecue we dedicate the whole meal to pieces of meat wrapped in a bone? They are not as appetizing in the raw state, as they look good after the fire has browned them and after I have covered them in a dense layer of sauce.

Pork ribs are in high demand in the American barbecue culture and it's a shame to lose their flavor, eating them hot directly by hand. The secret of their unique taste lies in the fact that they are cooked with bone, which makes them even more fragrant. In addition, they have a thick layer of fat, which makes them, without exception, more juicy than other pieces of pork.

No, they are not for dieters, although they could be a tasty exception to strict meals during the week. Do not rush them over high heat, cook them on a low flame or when the coals are already passed through the flame from the beginning, preferably on a grill with a lid. And if you don't know how to grill at all, go for the much safer version of the oven.

For those who want to add a spectacular dish to the weekend barbecue, we have 3 delicious grilled rib recipes to try this summer.

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Edithian steak

I thought for a long time how to do and what to do, I don't think the recipes in the pictures work, there are too few images. Then I didn't even follow the girl's recipe, just the idea. But because I liked the result, I took my heart & # 39 in my gums and made a subject here, although I put thighs I called it the steak because it goes safely with the slices of marinated and fried meat (as we zis edith). After the gypsy, I didn't feel like telling her that I don't know what kind of milk the replacement nation used, cows I don't know how to carry after them and mare's milk I have nowhere to take.

My simplified version of Mrs. Edith's steak would look something like this:

I put milk, oil, salt, a hot pepper and garlic in the vertical mixer (the horizontal one is on vacation).

after I chopped them, respectively transdormed in a kind of sauce, I threw it without much pomp over the thighs (At the corner store has no pigs and no pieces of this magnificent animal), I sprinkled some greens, more so , to look good.

when it is baked (it smells like all the papillae from school at war) and it looks like this (I greased the cups with the sauce from the tray from time to time)

they are served with a garnish of your choice. I feel like baking potatoes (hepiiii) left next to the chicken bowl.

thank you madam edith for the idea, next time i will make the recipe as you told me (i found it hard) and fill it in here and if we take enough pictures maybe we can move it to recipes in pictures. good is good, today I think I do with borscht. sper.

# 2 hopsieu_ari

yammmyy. Besides the taste, it's the steak, isn't it?

Wouldn't it have made you blush less if you did it with a lid on top and 15 minutes before you took it out?

# 3 Edith

I thought for a long time how to do and what to do, I don't think the recipes in the pictures work, there are too few images. Then I didn't even follow the girl's recipe, just the idea. But because I liked the result, I took my heart & # 39 in my gums and made a subject here, although I put thighs I called it the steak because it goes safely with the slices of marinated and fried meat (as we zis edith). After the gypsy, I didn't feel like telling her that I don't know what kind of milk the replacement nation used, cows I don't know how to carry after them and mare's milk I have nowhere to take.
My simplified version of Mrs. Edith's steak would look something like this:
I put milk, oil, salt, a hot pepper and garlic in the vertical mixer (the horizontal one is on vacation).

after I chopped them, respectively transdormed in a kind of sauce, I threw it without much pomp over the thighs (At the corner store has no pigs and no pieces of this magnificent animal), I sprinkled some greens, more so , to look good.

when it is baked (it smells like all the papillae from school at war) and it looks like this (I greased the cups with the sauce from the tray from time to time)

they are served with a garnish of your choice. I feel like baked potatoes (hepiiii) left next to the chicken bowl.

thank you madam edith for the idea, next time i will make the recipe as you told me (i found it hard) and fill it in here and if we take enough pictures maybe we can move it to recipes in pictures. good is good, today I think I do with borscht. sper.

BD you're awful & # 33 & # 33 Listen, edithiana & # 33 & # 33 & # 33 I told you it's not mine, but you don't want to understand me
I hope she doesn't look like (too loud & # 33) the girl I took her for this phase & # 33 & # 33

If you move it to the recipes in pictures, I'll put them step by step (you didn't leave them in the marinade, I see, you put them in the oven with the marinade)
But you came out on top anyway


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Peasant steak with lard, onion and garlic & # 8211 in the oven

Peasant steak with lard, onion and garlic & # 8211 in the oven. Old recipe for simple Transylvanian steak made from pieces of meat. How to make tender and brown steak from pieces of pork, leg, neck, shoulder or ribs? How do we season pork steak? At what temperature and for how long do we cook the steak in pieces of pork?

Simple pork steak in Transylvanian style. Old recipe for Transylvanian pecie & # 8211 from pecsenye in Hungarian. It is also made from & # 8222cases & # 8221 of meat left over from meat shaping. I usually make steaks from whole pieces of meat, fatter and juicier. It's basically pork leg or neck. Here is the recipe a whole leg of pork and here of an entire head.

The chop is a bit dry and needs special treatment (see here how). I like to cook the meatball quickly so that it stays juicy (recipe here).

If I don't have a choice and the meat is ready cut into pieces (bigger, not thin slices) then I make steak from it too. This time I had some pieces of pork meat from which I made a juicy steak, with a lot of lard that I ate with homemade bread and red onions or leeks. The meat was quite lean. You can season the meat a few hours before cooking and leave it to marinate in the fridge (in a closed box or bag).

For pork steaks it is good to use lard because it will form in the tray that very good sauce that can be eaten with bread and for which we have a big beating. We call it & # 8222saft & # 8221.

  • 1500 g pork leg in large pieces
  • salt, black and white pepper, cumin
  • 2 red onions
  • 2 white onions
  • 5-6 cloves of garlic
  • 4 tablespoons lard
  • 200 ml white wine or water

Ingredients Grilled or grilled pork muscles

600 g pork muscle
1 sachet of grilled meat spices Vegeta
For the rice garnish
steamed rice
1 bunch of parsley
extra virgin olive oil
freshly squeezed lemon juice
salt and pepper
For the salad
tomatoes
cucumbers
green onions
freshly squeezed lemon juice
extra virgin olive oil
salt and pepper