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Penne with vegetables and beef

Penne with vegetables and beef


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Meat:

Wash and cut the meat into cubes.

Cut the onion into scales and place it in the oil, when it is golden, add the meat, stirring for 3-4 minutes. Add the orchid sauce, beef cubes, thyme, salt, pepper and enough water to cover the meat and keep on the fire for about 45 minutes. When it is ready, sprinkle with 1 tablespoon of lemon juice.

The vegetables :

The mushrooms are cleaned and cut into thin slices, then crushed in oil, adding soy sauce, balsamic vinegar, salt and pepper.

Then add the peas and sour cream. Keep it on the fire until the peas are done, then add the corn and then thicken with 1 tablespoon of flour + water (as in the tomato sauce). Keep on the fire for 2 minutes.

Penne:

Boil according to the instructions on the package.

Assembly :

After straining the pasta, add the meat and vegetables and mix.


How to prepare vegetable soup with broccoli and beef:

Boil with 2-3 tablespoons of oil, carrots, onions, parsnips or parsley and celery. Add the meat, chopped leeks into small rounds. Let it cook for 30-40 minutes, until the meat is half cooked. Then add broccoli and cauliflower, and simmer until the latter is cooked. Add the tomatoes, crushed garlic cloves, sour cream or yogurt and remove the soup from the heat. Bring the borscht to a boil before adding it to the soup. You can boil it and bring it to the table in a small carafe so that everyone can add as much as they want to the soup, given that not everyone loves the taste. For those who do not want borscht, you can bring to the table a few slices of fresh lemon.


Ingredients Baked beef with vegetables

500 gr beef neck (or apricot)
500 gr potatoes
1 red kapia pepper (about 150 gr)
1/2 green kapia pepper (about 75 gr)
1 medium onion
3 large cloves of garlic
3 canned tomatoes (or 1 large tomato fresh and well cooked)
1 teaspoon grated dried oregano
1/4 bunch of parsley
1/2 teaspoon dried mint
1 tablespoon pepper paste (sweet I used my baked pepper paste)
1 large bay leaf
5 tablespoons oil
salt, black pepper, chili flakes


Try the recipe for beef steak. It's a simple and quick meat recipe!

Beef steak is a simple and quick meat recipe. You can prepare this recipe from veal, namely: mussels, sparrow or ribs with meat also called antricot. The recipe is suitable for people who love meat and prefer it as natural as possible, without sauces, etc. You will get a juicy and fragile antricot if you follow the tricks below.

Beef steak in the pan

Veal is rich in iron and quality protein. Nutritionists recommend eating quality red meat about 2-3 times a week. Any meat recipe will be successful if an essential condition is met: the meat must be of good quality and fresh. I opted for Nivalli beef, see the offer here. For the first time I tried beef antricot and I want to tell you that I received a fresh beef steak, intense red and with a thickness of about 3.5 cm. Despite this, the meat came out juicy, although I would have preferred it to be sliced ​​thinner for faster cooking.

I also wrote about beef and cooking tips here.


Baked beef with vegetables

The beef steak is marinated the night before with olive oil, greens and spices. The next day, remove the steaks from the marinade and let it drain. The remaining juice is kept for later.

Peel the onions and cut into eight. Peel the carrots and celery and cut into cubes. The leek is cut into rounds.

Heat 2 tablespoons of sunflower oil in a pan and fry the meat around over high heat. Remove the meat from the pan, salt and pepper.

Pour the rest of the sunflower oil into the pan and fry the onions, carrots and celery in it.

The meat together with the leek slices is added to the hardened vegetables, in the pan, after which it is poured over the preserved juice from the marinade and the meat soup. Cover the pan with a lid or double aluminum foil. Bake the marinated steak in the preheated oven at 200 degrees, approx. 2 hours.

Remove the meat from the pan, wrap in aluminum foil and keep warm in the oven off.

Strain the liquid. Incorporate the cream and jam. Season with salt and pepper.

During the preparation of the sauce, boil the pasta "al dente". The marinated steak is served with sauce, hardened vegetables and pasta.