Pots of meat and potatoes

Pots of meat and potatoes

INGREDIENTS:
● Potatoes — 1 kg ● Pork — 1 kg ● Canned beans — 400 g ● Onions — 1 pc. ● Korean carrot — 400–600 g ● Champignons — 400 g ● Garlic — 4 tooth. ● Tomato sauce — 6 tbsp. l ● Sunflower oil — 4 tbsp. l ● Salt to taste ● Black pepper (ground) to taste ● Water — 2 l ● Greens — 1 bunch. ● Bay leaf — 2 pcs.

PREPARATION:
Wash the potatoes. Clean it up. Cut the vegetable into small pieces. Warming up the sunflower oil in a pan, send the prepared vegetable to fry until crusty.
Peel the onions. Cut the vegetable into thin rings. Mash and disassemble into rings. Combine the sauce with half the minced garlic. Cut the pork into small pieces.
Add onions to potatoes. Salt the food and mix. Transfer the meat to the frying pan. Mix again. Add spices to taste. Keep frying. Cook Korean carrots.
Add the beans and mushrooms, carrot salad to the pan. Simmer for 5 minutes. Then distribute the mass in pots. Pour 2 liters of water into the pan. Add the sauce, bay leaf, minced garlic and spices.
Boil and divide the prepared broth into the pots so that it remains 1 cm to the edge. Preheat the oven to 180 ° C. Send the pots to the oven for 50 minutes. And after the finished dish can be decorated with greens.
Cook with pleasure, delight your family!

Salad with beef and mushrooms

Salad with beef and mushrooms

Ingredients


300 grams of beef;
300 g of champignons;
3 pickled cucumbers;
1 large onion;
1 carrot;
salt and mayonnaise — to taste;
cooking oil for frying.


Cooking
Boil beef (do not forget to salt water). While the meat is boiling and cooling, fry the mushrooms in the vegetable oil. In a separate pan, fry chopped onions and carrots.
Beef and cucumber cut into strips and combine with the rest of the ingredients. Salt and season with mayonnaise. If desired, the salad can be laid out in layers.

Thai beef salad

Thai beef salad

Ingredients

  • 300 g beef fillet;
  • 2 fresh cucumbers;
  • 6–8 cherry tomatoes;
  • ½ lemon;
  • 1 bunch of cilantro, green onions and lettuce;
  • 1 clove garlic;
  • 1 tablespoon soy sauce;
  • 2 tablespoons of fish sauce;
  • 1 teaspoon cane sugar;
  • olive oil for frying.

Preparing

Wash and dry the beef with paper towels. Cut it into thin straws and fry in a well-heated pan in olive oil.

Wash and chop vegetables and herbs. The thinner the pieces, the more tender the taste of the salad. In a small saucepan combine soy and fish sauce, sugar and garlic passed through a press. Pour vegetables there and put on fire. Let them warm up a little (do not extinguish!) And remove from heat.

Put on a dish of lettuce, roasted beef, heated vegetables in a sauce. Pour all this with lemon juice, sprinkle with herbs and serve.

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Warm salad with beef and vegetables

Warm salad with beef and vegetables

Ingredients


500 g beef tenderloin;
10 cherry tomatoes;
3 fresh cucumbers;
2 purple bulbs;
½ lime;
1 bunch of basil;
1 bunch of cilantro;
2 teaspoons Dijon grainy mustard;
salt and black pepper — to taste;
olive oil for frying and dressing.


Preparing
Cook the grilled beef tenderloin, like a steak, to the degree of cooking you need. Or just bake the meat in a heat-resistant form, covered with foil and greased with olive oil. The first 5 minutes the temperature in the oven should be 220 ° C, the next 15 minutes — 170 ° C.
Give the meat a rest, and while yourself wash and chop the vegetables: cucumbers — in circles, cherry tomatoes — in half, onions — in half rings. Finely chop the basil and cilantro.
Make a dressing by combining lime juice, olive oil, Dijon mustard, salt and black pepper.
Hot meat cut into thin slices, add vegetables and herbs, pour dressing and immediately serve on the table.

Mexican meat

Mexican meat

Tasty, juicy, fragrant and very beautiful dish! Meat prepared in this way is very juicy inside and remains a beautiful pink color.
Ingredients:
800g of beef
1 onion
1 sweet red pepper
4 cloves of garlic
250g tomato
10ml vegetable oil
¼ tsp salt
¼ tsp black pepper
20g green onions
10g parsley


Cooking:

  1. For cooking meat in Mexican style, use beef tenderloin or filet.
  2. Cut the meat across the fibers into pieces 2 cm thick.
  3. Peel the garlic, finely chop. Onions clean and cut into thin half-rings.
  4. Rinse sweet peppers, peel seeds, remove the stem and cut into stripes.
  5. Wash tomatoes, cut into thin slices.
  6. Butter the meat on each side.
  7. On a high heat, heat a dry frying pan. Spread oiled meat.
  8. Fry the oiled meat on maximum heat for 2 minutes on each side. Add salt and pepper to taste.
  9. Transfer the roasted meat to a plate and send to heat. You can clean the oven, heated to 50 degrees, so that the meat remains warm and juicy. Juices are evenly distributed inside each piece of meat.
  10. In a pan, where the meat was fried, fry onions until soft. Fry garlic and Bulgarian pepper with onions. Fry for about 7-10 minutes. Then add the slices of tomato and simmer for about 5 minutes, the tomato should only soften slightly.
  11. Vegetables spread on top of the meat, sprinkle with fresh finely chopped greens and serve hot. Instead of parsley, you can use other herbs to taste.
    Enjoy your meal!

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