Category Archives: Beef

Rump steak with cabbage and tomato rice

For steak with cabbage and tomato rice I’ve cut the turnips with a potato cutter into thick sticks, as above to see in the picture. You can also cut the cabbage into slices or cubes. Cut the tomatoes into small dice an onion, rice and place it in a small saucepan. Add 1 tablespoon of corn oil and rice and cook.


The rice while stirring with a wooden spoon sauté until transparent, pour in vegetable stock and bring to a boil. Cut the tomatoes into small cubes, mix with the rice and season with Ajwar. Replace a lid switch back to low and soak the rice tomatoes in about 20 minutes. Remove just before end of cooking the lid, stir the rice and tomatoes evaporate the remaining liquid can be. Bring to a boil in a medium stainless steel pan of salted water. Continue reading

Meatball Curry

Meatball Curry is an Indian dish that obtained by the interaction of the aromatic spices very special taste. This fits very well with rice. Ground beef with bread crumbs and a small organic egg dough pliable. The very crush dried hot pepper and mix with the mince. Fresh ginger, peeled and very finely chop and mix with the mincemeat.


The ground beef, each with a pinch of cinnamon, cardamom and salt and roll with a slightly moistened hands, slightly larger meatballs, as previously seen in the picture. Heat a frying pan 1 tbsp sunflower oil and fry the meatballs in it. Peel the onion and cut into cubes. Half a fresh chilli with white seeds and cut into small cubes. Heat oil in a saucepan 1 tbsp sunflower oil and fry the onions light. Add the chilli and season with turmeric, cumin (cumin), coriander and cloves. Continue reading

Wrong Rabbit

Wrong Rabbit is a meat loaf, filled with hard-boiled eggs. It tastes very good on vegetables or peas and cabbage roots. First, two eggs hard boiled in 10 minutes. Preheat the oven to 225 ° and line a baking sheet with parchment paper. Meanwhile, peel and dice an onion. In a small Butterpfännchen omit butter and fry the onion until soft. Onions from the heat and let cool.


Two slices of toast and cut into small cubes debark. Hot milk over the toast cubes and pour the soaked toast in it. Hack mixed in a bowl. One egg, toast and add mustard and mix well together. The hack for mass Wrong krafig rabbit with salt, pepper and paprika to taste. Flat-leaf parsley into strips. Leaves from the thyme branches. The herbs used to hack and give mass to knead. From the ground beef and an oval loaf on the baking sheet coated with baking tray lay.The hard-boiled eggs to cool in cold water and peel. Press into the mince two wells, place the eggs and then cover with the hack.

If the eggs are not too deep into the hack and put only lightly covered with chopping, tearing the surface during baking, as previously seen in the picture, and there is a decorative eye-catcher. Wrong Rabbit is baked on the middle rack for about 45 minutes until the surface browns slightly. Wrong rabbit can get warm with vegetables and potatoes or sliced ​​and served cold.


¤ 2 Eggs
¤ 1 Onions
¤ 10 g Butter
¤ 2 Toast
¤ 5 tablespoons Milk
¤ 600 g Minced meat
¤ 1 Eggs
¤ 1 tbsp Mustard
¤ Pepper, salt
¤ Paprika
¤ 1 / 2 bunch Parsley, smooth
¤ 2 Sprigs of thyme

6 servings – 335 calories per serving, 15 mins Prep – 60 mins Total


This stew is cooked to an old family recipe and is very tender. In a Dutch oven or a large square pan heat the butter fat, such as strong. Beef stew fry portions vigorously until it browns slightly. If you inflict too much goulash at a time, a lot of meat juice is made from the roast and a cook, so that the stew would be tough. Finished roast stew on a deep plate set. Onions and garlic in large cubes and lightly fry in the frying fat, but not brown, so the garlic does not taste bitter.


Two green peppers cut into large cubes, as shown on the above image, and set aside. Stir in tomato puree and season the onions with spicy pepper, salt and a pinch of cayenne pepper. Pour dry red wine and loosen the gravy while stirring with a wooden spoon from the floor. Add stew and pour the collected juices into the sauce. Cover and simmer a stew on the average temperature is about 90 minutes. Stirring occasionally short. 10 minutes before end of cooking peppers mixed with the stew. Continue reading

Boiled beef with horseradish sauce

Boiled beef with horseradish sauce is a classic recipe for the preparation of very tender beef. It is important that boiled beef is not cooked in the broth but only pulls even, because otherwise it becomes tough. The fat of boiled beef is cooked when the flesh and can be easily removed later. 1.5 liters of water into a soup pot. Peel an onion and give together with cloves, black peppercorns and bay leaf into the water.


Clean greens, cut into chunks, put in the water and bring to the boil vigorously bubbling. Add salt and beef in the boiling water place, switch back to low temperature and let the boiled beef about 90 minutes pull even. Boiled potatoes and green beans to cook at all. Heat the butter in a pot, the beans to pan and season with salt and pepper. Basil cut into thin strips and sprinkle over the beans. For the horseradish sauce, fresh horseradish, peel and rub with 1 teaspoon lemon juice, horseradish is not so brown tarnish. Horseradish finely grind and mix with 1 teaspoon lemon juice. Continue reading

Roast beef in beer sauce with noodles

This hearty beef roast in beer sauce with noodles braised in the oven. The coarsely ground beef with mixed pepper, salt and ground coriander sprinkled around and rub the spices into the meat easily. Peel the onion soup and vegetables and cut into chunks. Preheat the oven to 190 °. Heat the butter in a pan and fry the beef strong first round, until it changes color. The beef drippings from the lift and wrap in aluminum foil. Onions and fry in vegetable soup drippings and season with rosemary sprigs, juniper berries, cloves and bay leaves.


Stir in tomato puree the vegetables and stir-fry briefly. Deglaze the vegetables with dark beer and fill up with vegetable stock. The beef from the tin foil take place together with the collected juices to the vegetables and place a lid. The roast beef in beer sauce on the bottom of the second rail in a preheated oven at 190 ° for about 80-90 minutes basting regularly. This basting occasionally with barbecue sauce. Beans, cover lightly with water, bring to a boil and in about 15 minutes on medium heat to cook at all. Drain the beans, turn it into butter and season with salt and pepper. Continue reading

Beef Stroganoff

Beef Stroganoff is served in a creamy sauce with mushrooms and spaetzle. Very aromatic taste brown mushrooms. Peel and halve the mushrooms, depending on size, as previously seen in the picture into quarters, or. Peel onions and cut into cubes. Heat oil in a Dutch oven or roasting pan butter. Season the beef all around with pepper and salt and rub with a heaping teaspoon of mustard. The beef into the hot ghee and fry lay around vigorously.


The beef from the pan and lift to keep warm wrap in aluminum foil. Mushrooms and onions in the drippings and sear. The gravy deglaze with half of white wine, stir and add a bay leaf. The beef from the aluminum foil, place on the vegetables and add the collected meat juices. A lid and let the beef stroganoff simmer gently on low heat for at least 90 minutes. It is important that the gravy does not cook, so the beef is not tough. Gradually add the remaining white wine, so not too much fluid at once arises. Otherwise, one is from the cooking and braising beef is not tender. The beef stroganoff take out the casserole and wrapped in aluminum foil and let stand. Continue reading

Roast pork with brussels sprouts

Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery root and cut into fine dice. Roast Pork on a deep plate and put the vegetables in the frying fat anschmoren. Pour red wine and resolve the meat juices. Roast pork with the collected juices in the casserole dish to give back.


Cover and braise a pig roast on medium heat about 90 minutes. Brussels sprouts clean, place in a small saucepan, cover with water and place a lid. Boil Brussels sprouts, turn the temperature back to medium and the Brussels sprouts in about 12-15 minutes is not too soft. Drain, swirl the Brussels sprouts in butter and season with salt and pepper. Noodles in about 10 minutes until al dente. Pork roast in aluminum foil and let rest for several minutes until the meat juices evenly distributed. Puree the gravy, add broth and bring to a boil. Continue reading

Burgundy beef

Place for the first Pinot Noir Roast ham in a large pot and cover with water. Add a peeled onion, bay leaf, juniper berries and peppercorns. Salt is not necessary. Bring the water to a boil, reduce temperature and simmer Burgundy ham over medium heat about 45 minutes. Meanwhile, brush cauliflower and divide into florets. Peel and slice the roots. Shelling peas from the shell, or use frozen peas. Bring a large pot of water with milk and salt to a boil.


Cauliflower florets and roots lay in the boiling water. Reduce heat and add peas. Vegetables in about 15 minutes to cook al dente. Meanwhile, peel the shallots. Caramelize sugar in a saucepan over medium temperature. Add shallots and season with white wine vinegar. Shallots, deglaze with about 1 ladle full of broth and simmer on the lowest level can be. Clean mushrooms and fry in 20g butter. Season with salt and pepper. Tomatoes into small cubes and short mitsch tumors. Continue reading

Rhenish Sauerbraten

Rhenish Sauerbraten should take at least 2-3 days in the marinade to the beef is tender and the spices can develop fully. Traditionally Rhenish sauerbraten with potato dumplings and apple compote served as a side dish. Braised beef in a large bowl set. Pour the marinade for red wine and red wine vinegar in a saucepan with a bay leaf, peppercorns and allspice to taste. Peel the carrots, parsley and celery root and cut into small cubes. The vegetables in the marinade and boil again sparkling.


The marinade to cool, pour over the beef and cover the bowl with a lid or plate. Rhenish Sauerbraten should take at least 2-3 days in refrigerator. Turn over from time to time in the stain, so that the Rhenish Sauerbraten is stained evenly. Then the marinated beef with a slotted spoon from the marinade and pat dry with kitchen paper. Keep the marinade for later. Heat the lard in a casserole and fry the strong Rhenish Sauerbraten round strong. Pour the marinade through a sieve and the vegetables briefly mitsch tumors. Something pickling liquid, about 1 ladle full, and pour tomato paste stir into the sauce. Continue reading