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Potato stew with veal broth and kaizer

Potato stew with veal broth and kaizer


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"The GastroArt Challenge"
It happened that I prepared this stew on the very day of launching the challenge with recipes that also contain potatoes. It also happened to boil boneless veal broth. I used the juice as a base for a soup. The meat seemed a bit small, so I added a little kaizer that enriched the taste of the stew. .

  • 1 kg of potatoes
  • 1/2 boiled veal brine
  • 300 gr smoked pork kaizer
  • 100 ml vegetable oil
  • 2 red onions
  • 1 ardei kapia
  • 1 tablespoon red pepper paste with celery - own production
  • 1 teaspoon paprika sweet pepper
  • 1 teaspoon chopped dried thyme
  • 1 link parsley
  • 1 bay leaf-optional
  • pepper
  • salt

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato stew with veal broth and kaizer:


  1. Peel a squash, grate it and squeeze the juice.

  2. Onions are cleaned, washed and finely chopped.

  3. The kapia pepper is cleaned, washed and cut into cubes.

  4. Veal and kaizer are sliced.

  5. In a large, deeper pan, fry the pieces of meat and the kaizer until they start to brown.

  6. Remove the meat to a separate plate and continue sautéing the onion and pepper in the same pan.

  7. When the onion starts to become glassy, ​​add the potato cubes, pepper paste and paprika.

  8. Stir, salt and add enough water to cover the potatoes.

  9. Boil the bay leaf for flavor.

  10. Also now add the chopped parsley stalks that will boil and will not have an unsightly appearance [nothing is lost, everything is transformed].

  11. After 15 minutes, add the meat to the stew and let it boil.

  12. Season with pepper to taste.

  13. If necessary, add a little water from time to time.

  14. Taste and salt / pepper if needed.

  15. When serving, add chopped green parsley on top.

  16. Have a great appetite !!!

Tips sites

1

Nothing is lost, everything is transformed. Do not throw away the parsley stalks. Chop and cook at the beginning of cooking.

2

Serve next to the salad stew or your favorite pickles. We had, of course, pickles. That's the only way to ask !!


Veal rolls with green olives and ricotta cheese

A delicious recipe for veal roll with green olives and ricotta cheese from: veal muscles, garlic, nasal, olive oil, ricotta cheese, parmesan, salt, pepper, bacon, onion, carrot, celery, broth, red wine and soup .

Written by viorelpaun on January 30, 2012 in Recipes & Drinks


Culinary whispers

A classic Viennese dish made a little more modern. At the end of the recipe I will write the classic version of sauce, nemontignaca.
For the brisket, the best meat is the beef pulp, the top, from the hip.
We want, we don't want, we also make a good soup and if you don't want to eat it as such, put it in the freezer for sauces or other soups.

For the soup
1 kg beef (pulp from the top, from the hip)
1 teaspoon oil
2 onions
2 carrots
150 g celery (root)
1 parsley root (or parsnip)
1 bay leaf
1/2 teaspoon black peppercorns
5 stalks of green parsley

For the sauce
3/4 l beef soup (in which I boiled the meat)
100 ml unsweetened liquid cream
salt pepper
1 piece horseradish (maricica)
1 small apple
1 g roscove powder

Heat the oil over medium heat in a large pot and fry the meat on all sides. The vegetables are cut and put in the pan, they are also fried briefly. Pour 3 l of water (the meat must be well covered with water) and let it boil for 3 hours, on a very low heat (it is not allowed to boil, to have about 80 & # 176C). At the end of it all, salt.

For the sauce, put the soup in a saucepan to boil, add the whipped cream, salt and pepper. The horseradish is peeled and put on a small grater. Peel an apple, grate it and cut it into very small cubes. Put the horseradish and the apple in the sauce, let it boil for 1 minute, then remove from the heat. Thicken a little with carob powder.
The meat is cut into slices and served with the sauce over which you can sprinkle some finely chopped crow onions.

Classic variant, Viennese, sauce:
160 g toast with cut edges
200 ml soup
2 tablespoons horseradish cream (from the jar)
2 tablespoons unsweetened whipped cream
salt pepper
a few drops of lemon juice
Cut the bread into small cubes and soak in cold soup. Mix the horseradish with the horseradish in the jar, then add the other ingredients.


Beef tail stew

Beef tail dishes or soups have a long history on the European continent since the Roman Empire, but also in Asia, where they are traditionally cooked in Chinese cuisine. Bull's tail (bull's tail, in Spanish) is the name of a medieval Andalusian dish, born around the city of Cordoba (16th century), where it was cooked & # 8211 almost ritually & # 8211 from the tails of bulls killed in bullfighting.

The Andalusian beef tail stew is cooked for a long time, with vegetables, wine and spices, to obtain a soft meat and a consistent and velvety sauce, with a strong taste.

Preparation time: about 4 hours

Ingredient:

  • 1 beef tail (about 1.5-1.6 kilograms)
  • 4 carrots
  • 1/2 celery root
  • 2 large onions
  • 5 cloves of garlic
  • 6 tablespoons olive oil
  • 3 bay leaves
  • 4 large tomatoes
  • 1 liter of beef soup
  • 500 ml of red wine, sec
  • 6 tablespoons balsamic vinegar (traditional sherry wine vinegar)
  • 1 tablespoon grated sugar
  • 1 tablespoon freshly ground dried thyme
    and chop them big.
  1. Peel the onion and garlic.
  2. Cut garlic into slices and onion into large cubes.
  3. Peel a squash, grate it and cut it into large cubes.
  4. Loosen the beef tail. Search with your finger and section between the vertebrae.
  5. Heat the oil in a thick saucepan.
  6. Brown the pieces of meat on all sides.
  7. Remove the meat and set aside.
  8. Add and brown the onion, garlic, carrot and celery for 2-3 minutes in the oil in which you browned the meat.
  9. Add the tomatoes, wine and soup, sugar and vinegar.
  10. Add the beef, bay leaves, thyme and cook covered, over medium heat, occasionally filling with water for about 3 hours & # 8211 3 and a half hours. The meat must be well penetrated.
  11. Season with salt (if necessary) and freshly ground pepper.

Bull's tail it is served simply, as such, with fresh bread or boiled potatoes.


Potato and broccoli tart

Potato and broccoli tart from: flour, butter, eggs, salt, cottage cheese, potatoes, telemea, cheese, leeks, kaizer, oil, broccoli, peppers, pepper.

Ingredient:

  • 200 g of cottage cheese
  • 2 potatoes
  • 200 g of salted telemea
  • 100 g grated cheese
  • 3 eggs
  • 1/2 thread of leek
  • 100 g ham (kaizer)
  • oil
    1/2 head broccoli
  • 1 red capsicum pepper
  • salt
  • pepper

Method of preparation:

Saute broccoli for 3 minutes in salted water. You drain it into a sieve. Saute for 5 minutes and the capsicum. Boil the diced potatoes in salted water.

For the dough, beat the egg, add salt, then pour the flour in the rain and add the soft butter. Knead well and let cool until you prepare the filling.

Heat the leek slices with the ham. Beat the eggs in which you put the crushed telemeau. Separately, mix the cottage cheese with the pepper and sprinkle with salt and pepper.

Grease the baking tin. Spread the dough, not very thin, and place it in the pan. Add the rest of the ingredients, pour in the egg and telemea mixture and add the broccoli. Put the grated cheese and bake until the tart is browned.


Potato stew with veal broth and kaizer - Recipes

SACI KAVURMI (TURKISH STEW)

Through a window, at ‘Stanbul
See the housewife with the headband
How to cut the meat in the premab
At a tasty stew.

INGREDIENTS Turkish stew

  • 500 grams of mutton (mutton or lamb)
  • 2 capsicums
  • 1 hot pepper
  • 1 onion
  • 4 peeled tomatoes
  • pepper, salt

  1. cut the meat into cubes, put it in a ceramic pan with a double bottomCover with the lid and let it simmer in its own fat for an hour, over low heat.
  2. We took the lid off turn the heat up and leave until all the liquid evaporates and the meat is browned
    Add the finely chopped vegetables Let it simmer for about 20 minutes, stirring occasionally
  3. I used couscous as a garnish for Turkish stew.
  4. good appetite! it is considered to be one of the best and healthiest because it is influenced by many cultures and nations. In addition, the specific Turkish dishes are very popular with gourmets, due to their special taste.
    Besides kavurmi bags, the most popular dishes specific to this category are: baklava, patlican kebabi, mercimek koftesi, hunkar begendi, İçli Köfte, cacik, Kadayıf, Döner, Sarma, Çiğ Köfte, İskender Kebab, Hamsi Tava, Aslan Sütü , Kaşarlı Pide, Lahmacun, Mantı, Adana Kebab, Künefe, Türk Kahvesi, Çay.

Beef broth with horseradish sauce and sour cream

I found the horseradish sauce recipe in my grandmother's cookbook, a book from the & # 821750 years when everything was fried in butter, although they also had oil on hand. But the taste is different.
For those who live in big cities, I recommend the meat to be bought from Arab butchers. The slice is sliced ​​and they know how to choose the meat to be better, as if it tastes better than from other sources.

INGREDIENT:
FOR RASOL
& # 8211 6 pieces beef broth with bone
& # 8211 1 carrot
& # 8211 1 slice of celery
& # 8211 1 pastarnac
& # 8211 1 medium onion
& # 8211 salt, 6 peppercorns, 1 bay leaf, 1 sprig of thyme
FOR HREAN SAUCE WITH CREAM
& # 8211 1 piece of horseradish
& # 8211 1 tablespoon butter
& # 8211 salt, 5 peppercorns, 1 bay leaf
& # 8211 150 ml sour cream

PREPARATION Beef broth with classic horseradish sauce
1. Put the washed pieces of meat in the pot with cold water, with 1/2 teaspoon of salt, this helps to collect the foam more easily. Foam periodically and always fill with water. Boil until the meat comes off the bone, about 2 + 1/2 hour and up to 3 hours, depending on how old the meat is.
2. After you have finished frothing (about half an hour), add the spices (without salt) and continue cooking as I said.
3. Half an hour before the meat is cooked (about two hours) add the potatoes, carrots, parsnips, celery and then the onion (boil faster). Beforehand, wash the vegetables, peel them and wash them again. If the potatoes are bigger, cut them like a mouthful.
4. Meanwhile, prepare the horseradish sauce. Grate the horseradish finely and cook it in a tablespoon of butter in the pan for 2 minutes. Quench with 150 ml (a glass not too large) of hot meat soup. You can put 1 bay leaf and 5 peppercorns or a small hot pepper. Cook until all the liquid is reduced.
5. Add sour cream just before serving, 150 mg or as you like, depending on how big the horseradish is. Salt and cook for 2-3 minutes or until the cream heats up. Take out the bay leaves.
6. Just before serving, strain all you have boiled, throw the onion, and the soup is a valuable background for other dishes, you can freeze it in plastic cups or even sturdy bags. Serve the drained meat on the plate, with boiled vegetables and horseradish sauce.
Liv (e) it!
With such a resulting soup I cooked:
& # 8211 Mussels with bordelaise sauce.
& # 8211 Beef with vegetables.
Red sauce for meatballs, meat, tongue


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Potato stew with veal broth and kaizer - Recipes

Ingredient: 1 kg white brine, 100 g smoked bacon, 1 leg of veal, 200 g carrots, 12 chives, 1 glass of wine, 2 tablespoons oil, greens, salt, pepper.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Sprinkle the meat with bacon and tie with string. Then brown in hot oil. Drain the oil, add the wine and boil until the wine drops to two tablespoons. Add the veal leg, boiled a little before, greens, salt, pepper and water to cover all the meat. Foam, cover and bake. After two hours, add the long-cut carrots and the cleaned chives. After another two hours, take it out of the oven, untie the string and serve the broth with the vegetables around it, covered with skimmed and strained juice.



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eMag!


Suddenness

2 slices of bread
1 large tomato, garden
2 cloves of garlic
cheese telemea

How to prepare the recipe:
Bread slices dry in the oven for 5 minutes. Meanwhile, peel the tomato and cut into cubes. Finely chop the garlic and mix 1-2 tablespoons of olive oil. Put the chopped tomatoes and mix. Place the slices of bread on a plate, spread a layer of tomatoes and sprinkle with crushed cheese on top. Garlic flavored oil and tomato juice will moisten the bruschettes a bit, making them tastier. The bruschettas are then cut diagonally and served.

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