Three slices of venison steak rub with freshly ground pepper, salt and crushed juniper berries and let stand a bit. Brown mushrooms clean quarters, and. Peel the red onion and cut into small cubes. In a pan heat 20g butter and stir-fry mushrooms in it. Red onions and add mitsch tumors.
Temperature to lowest level. Mushrooms with thyme, freshly ground pepper and salt. Just before serving, mix sour cream with the mushrooms. In a stainless steel pan heat the butter and venison steak fry for 3-4 minutes per side vigorously. Venison steaks from the pan, wrap in foil and keep warm. Deglaze with red wine dripping and thereby loosen the browned bits with a whisk. Wildlife Fund and black currant juice pour. Continue reading
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 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
Veal in orange sauce I have in a Roman pot cooked. They can also cook in a roasting pan with lid, but should give a little fat to the vegetables. Remove the cover from the Roman pot filled with cold water and water about 10 minutes. Drain again. Veal slices, rinse under running water, pat dry and season with salt and pepper. Peel onion and cut into small cubes. Peel and dice the carrots. Leeks and cut into cubes, depending on the thickness or small rings.
Vegetables lay in the Roman pot and place slices of veal shank. Roman pot tightly with the lid and slide on the middle shelf in the cold oven. Set 225 ° and cook veal slices about 45 minutes. The shells of most untreated oranges with a zester into fine strips. Squeeze the juice and store. Orange peel in a small bowl and pour boiling water over shortly. Pour orange peel in a colander and give the meat to the shell in the Roman pot. Add broth and cook veal slices for another 15-20 minutes at 225 ° in the sealed Roman pot. Veal slices and vegetables with a slotted spoon remove it from the Roman pot and keep warm. Continue reading
Cheese soup with leeks can also be found in greater amounts than party soup prepared quickly and easily. Very aromatic cheese with leek soup tastes when they are cooked with fresh mushrooms. To the best of fresh baguette. Heat a nonstick pan initially neutral oil like corn oil, soybean oil or sunflower oil. Add ground beef and sear. This shred the meat with a wooden spoon or spatula until it is fine crumbling.
Meanwhile, fresh mushrooms with a soft cloth, wipe dry and cut off any brown interfaces from the stalk.Slice the mushrooms and minced give. An onion peel, halve and cut into small cubes. Onions to the pan along with the mushrooms and how to see in the picture above, light brown roast. Turn the heat back to medium. Leeks / leeks, cut into rings and thicker mitsch tumors in the pan until the onion rings are soft. For the cheese soup with leeks to pan contents into a saucepan and heat to fill a medium temperature. Add dry or semi-dry white wine and top with soup. At best, the cheese with leek soup tastes when using self-cooked beef broth (see recipe). Stir cheese, to taste cream cheese, herbs, cheese or any other variety, the cheese soup with leeks and let it melt. Continue reading
Chili con meat from the famous Mexico is a fiery stew with beans, ground beef. Chili con meat is a perfect party recipe because it can be easily prepared in large quantities, inexpensive, and tastes best reheated. Kidney beans and corn to fill in a colander and rinse under running water until the water no longer foams. Cut onion, garlic and greens in small pieces, like to see in the picture above.
In a medium stainless steel saucepan heat the olive oil.Stir-fry the vegetables are bright, add the minced meat and sear. Chili con meat with 2 teaspoons paprika, salt, thyme, bay leaf and chili powder spice spicy. It is best to try one of the chili in advance a tiny piece in order to better assess the degree of severity. Increase the amount of chili pepper you like, but please remember that the chili unfolds its full sharpness after some time. The chili in half lengthwise, remove the sharp white kernels give the chili cut into small cubes and chili con meat. Continue reading
Cheese soup is a traditional recipe from Switzerland and is also known as Swiss Cheese Soup. This soup tastes like cheese fondue, and obtained by the bread a slightly thicker consistency. It is especially good as leftovers for stale white bread, which as of Sunday breakfast is left over. The white bread with crust cut into thicker slices into small cubes. Who does not like so much, of course, can also remove the bark. Emmentaler or Gruyere cheese like another tasty cut it into small cubes and mix with the bread cubes.
The bread and cheese mixture into a soup tureen, as shown in the picture above, or fill directly distribute to soup bowls. Broth, as desired meat broth, chicken broth or vegetable broth, pour into a soup pot and bring to a boil. Pour the broth still boiling over the bread and cheese mixture and may take several minutes to swell the bread cubes to melt and the emmental. Then the bread and cheese mixture on top crush with a fork to mash the cheese soup and thicken while stirring it. Dry white wine pour into the soup and stir in cheese. When children eat with, omit the white wine and replace it with broth. Continue reading
Chili con meat with Italian, the best cook in the evening and the next day reheated before serving. Cut tomatoes crosswise, deter cold with boiling water, and peel. Tomatoes in a small saucepan, add 2 tablespoons water and let overcook. Strain through a sieve and tomato mixture into a larger pot.
In a pan heat olive oil and saute onion.Add ground beef and brown it. Roots (carrots) Peel and finely grate and enter the hack. Green peppers in half, freeing of white skins and seeds and give the hack. Pickled green chillies finely chop and add. Hack with pepper, salt, paprika and chili powder to taste. Kidney beans, rinse well and add to the tomatoes into the pot. Shortly bring to a simmer. Hack, peeled celery in pieces and add red wine. Continue reading
Stuffed tomato with meat salad are perfect for the cold buffet or as a snack between meals. They are inexpensive, can be quickly and easily prepare and taste them. Those who do not cook the meat yourself salad should want to buy in any case, fresh meat salad from the meat counter, as it is usually produced by the abattoir itself and aromatic flavor than packaged meat salad.
To fill each tomato half for about 30 g of meat salad are needed. This allows better eating tomatoes stuffed with meat salad, you should not, as usual cut off a lid and hollow out the tomatoes, but hollow out the tomatoes in half, fill with meat and salad, as seen in the picture above. Continue reading
Venison goulash with a sharp knife of white skins and tendons free. Deer stew cut into small cubes. Heat the butter in a casserole. Streaky bacon, cut into chunks and fry vigorously. Remove bacon again. Deer stew into two portions one after the sear in hot fat.
Decant deer stew with a slotted spoon from the casserole on a deep plate and keep warm. Juniper berries, diced chopped greens, onion, bay leaf and thyme anschmoren branch in the drippings. Venison goulash with spilled gravy to give back to the casserole and sprinkle with red wine. Continue reading