Tag Archives: Beef

Asparagus Soup with Beef

Asparagus soup with boiled beef is light soup, which can be very easy to prepare if you have cooked the day before Beef and retain remnants of the broth and the meat left over. Then you need only peel the asparagus, cut into bite-size pieces, as above to see in the picture, and cook in the broth.


The asparagus soup and simmer another 15 minutes on medium heat. Boiled beef cut into strips and heat the asparagus soup. Whisk the egg for a large organic egg with milk and sprinkle with salt and nutmeg. A cup or small bowl auspinseln with butter, pour in the egg and place in a suitable pot. Add enough water to the bowl up to half the water is. A lid and heat the water, but do not boil. Continue reading

Beef Sandwich

Beef sandwich taste reminiscent of Hamburg, but is lower in calories, low in fat because tartar is used. Although no other ingredients such as mayonnaise or tartar sauce are used, the beef sandwich tastes very juicy. It can be easily prepared quickly and well saturated, so it can replace a small main meal.

The sandwich toaster Preheat grill and brush the surfaces lightly with margarine. Four slices of toast lay side by side on a chopping board. Tartar in a bowl and season with pepper and salt vigorously. The tartar on two slices of toast spread and smooth out with a knife. Peel a small onion, cut into small cubes and sprinkle on the Tartar.


Demonstrate Beef Sandwich with the other two slices of toast, lightly squeeze the sandwich toaster and toast until golden brown light, as previously seen in the picture. It does not matter if the Tartar in the core is still slightly pink, juicy taste and since then you can also eat raw tartare. Beef sandwich with a spatula on top of the sandwich toaster lift and cut diagonally with a sharp kitchen knife into two triangles. Continue reading

Burgers at home

Who does not think when I say we eat hamburgers, in those delightful mass of meat, bacon, egg, cheese, onions, lettuce, tomato (although many people removed from it), and other ingredients, which sold in restaurants junk food? But have been thinking that maybe we can do at home just as delicious if not better .Well, I give you my secret recipe. Bring paper and pencil to record, or what if we do them together . Okay, here we go.

We need

¤1 kilo of ground beef (I prefer to use special ground beef has less fat than normal, but not as dry as the steak).
¤2 raw eggs at room temperature.
¤1 small red onion diced very small.
¤Breadcrumbs in a quantity required (this depends on how wet we left the meat and egg size).
¤Salt and pepper to taste.
¤Additionally we can use bacon and cheese to give it another lonjitas flavor to the meat.

burger-s Continue reading


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

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

Pichelsteiner stew

Pichelsteiner stew is made with several different types of meat, and mutton to the court the typical flavor. Alternatively, you can also use lamb. The bone marrow with a sharp knife from the bones of the leg disc detach from cattle. The fine bone fragments with kitchen paper to remove the marrow and cut into slices. The bottom of a soup pot with the marrow slices interpret.


The meat of the leg disc best with a boning knife loosen from the bone. The meat of the leg plate of beef, pork shoulder, veal and mutton meat into bite-size cubes. Peel the celery, onions, roots and potatoes and cut into slices or cubes, as shown on the image above. Savoy cabbage cut best with the slicer into thin slices and finely slice. Cut the vegetables into a large bowl and mix well. The beef slices to fill the marrow into the soup pot, cover with a layer of vegetables and season with pepper, salt and marjoram. Continue reading