Posts Tagged ‘stew’
The vegetable soup you can cook with the seasons and flavors with mixed vegetables. Carrots and kohlrabi. Slice the carrots, turnips cut into smaller pieces and then sliced. Clean cauliflower and cut into small florets. Peel potatoes, halve and slice. Cut the zucchini into slices.
Shelling peas or frozen peas can be thawed in a colander and. Hack into a bowl and season strong with pepper, salt and paprika. Peel onion, cut into small cubes and mix with the hack. Shape the beef with damp hands, small meatballs. In a pan heat corn oil and meatballs to brown all sides and set aside. Vegetables except the peas into a large stainless steel pot and cover lightly with vegetable type. Read the rest of this entry »
Braised stew is cooked with tender turkey stew. Braised peel with a potato peeler and after a sharp chef’s knife the length in half. Remove the seeds with a teaspoon and cut the slices thicker into something, like to see in the picture above. An onion peel, halve lengthwise and cut into strips. Heat oil in a medium stainless steel saucepan one tablespoon of canola oil and stir-fry the onion strips in it on medium heat.
A slightly heaping teaspoonful of curry and sprinkle lightly fry while stirring with a wooden spoon. Add the braised cucumber and mix with the onions. Pour in vegetable stock and season with light soy sauce, honey, acacia or other thin liquid honey and lime juice. The braised stew on medium heat without a good cover simmer for 10 minutes. A stainless steel frying pan without added fat and heat the sesame seeds to light under stirring fry, to begin to smell it. The sesame seeds from the skillet and set aside. Heat oil in a frying pan one tablespoon of canola oil and brown the turkey stew in it strongly. Read the rest of this entry »
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. Read the rest of this entry »
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. Read the rest of this entry »