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Preheat the oven to 180 C.
Heat the oil in a pan. Lightly grind the meat (shake off the excess flour) and brown it in oil. Remove the meat to a plate.
Put the onion in the same oil and leave it until it starts to brown. Add the garlic for a minute, then remove them to a plate.
Put the mushrooms in the oil left in the pan and cook them a little
In a heat-resistant form (or even in a pan) put the meat, onion and mushrooms. Salt and pepper. Pour the wine and put the broken rosemary sprig in a few pieces.
Put everything in the oven for 2-3 hours, until the meat becomes soft and tender.
For dumplings mix the butter with the flour, baking powder and horseradish. Add a little salt. If a crust does not form, add a teaspoon of cold water until all the ingredients are combined. From this shell make 8-12 balls. Put them in the pan, on top of the food and leave them in the oven for about 25 minutes, until golden.
Serve 2-3 pieces of meat, with vegetable sauce and 2-3 dumplings.
Cut the butter into pieces and melt it in the pot in which we will make the soup. When it has melted, add the meat cut into pieces and fry on both sides.
Remove the meat to a plate, cover with a lid.
In the melted butter add the grated onion, a grated carrot, let it cook for 2-3 minutes.
Add the rest of the diced vegetables, meat and water until the pot is full (I used 4 l).
Add spices to taste and simmer over low heat.
Dumplings: break the bread slices into pieces, add 1/2 bunch of green parsley. Add the hardened onion in the melted butter, beaten eggs with milk and spices to taste, mix until smooth.
With wet hands we form dumplings the size of a ping-pong ball.
When the meat is cooked, add the dumplings and simmer until it rises to the surface.
Baked beef & # 8211 tender and fragrant, a juicy and good beef, cooked properly and properly. How do we get pink meat and a red crust? How do we cook beef so that it doesn't get boiled and gray? Here are some tips!
After the piece of beef antricot reached room temperature, I took it out of the original packaging and drained it well (I didn't wash it!). I dabbed it well with napkins until I dried its surface. I greased it well with oil and massaged it. I heated a large pan well and fried the piece over high heat, turning it on all sides (including the ends). It took about 3 minutes to fry on each face & # 8211 so about 15-18 minutes in total.
I moved the beef tenderloin to a metal tray, seasoned it with sea salt and ground black pepper and put it in the oven heated to 170 C for 54 minutes (I checked the hours on the EXIF of the pictures). I stuck the meat thermometer deep in the piece and I followed the evolution of its internal temperature. It took them so long to reach 63 C. I took the tray out of the oven and under my eyes the temperature rose by 2 degrees, reaching 65 C.
Meanwhile, I rubbed the butter with salt, pepper and grated lemon peel. I also added a clove of garlic, chopped green parsley and a little chives. With this cream I greased the piece of hot meat, taken out of the oven. It has begun to absorb fat and flavors!
This is what it looks like immediately after I greased it with butter cream. I immediately covered it lightly with aluminum foil and let it cool slowly, until it reached room temperature. If you want to eat it immediately, you will have to let it rest for 15-20 minutes under the aluminum foil.
An extremely tasty steak, which we served with tomato salad with garlic and potato accordion.
I cut the thighs from place to place and in each notched place I put slices of garlic. I added salt, pepper, oregano and paprika to the legs, then I put them in a tray greased with a little oil.
I put in the tray a sliced onion, 2-3 cloves of garlic, pieces of carrot, coriander seeds, pieces of spicy homemade sausage and 2 glasses of wine.
I left it in the oven for about 1 hour, adding the sauce from the tray from time to time over the legs.
a great taste not to mention the presentation. at a table full of guests is a quick treat
Thank you very much! The taste is mega delicious, we love baked meat sprinkled with wine. it is tender and fragrant!
Thank you for the comments! The anonymous and uncivilized ones are not allowed on this blog!
I prepared this steak in the oven with veal. Remove the meat from the refrigerator and leave it at room temperature. Do not portion, leave the whole piece. Peel a squash, grate it and put it in a hot pan greased with a little oil.
Brown on all sides for 2-3 minutes on each side.
I took the pieces of meat from the pan and put them directly in the tray that I will put in the oven, but not before sprinkling salt, freshly ground pepper and a chili powder on the meat. I put in the pan and the oil from the pan, a few cubes of butter on the meat and cover the pan with an aluminum foil.
The oven is heated to 220 degrees, I put the tray in the oven for 50 min.
For today's steak I chose to prepare freshly cut carrots, slices, peas and frozen peas sautéed in 20 g of butter in a dry cooker. Cook the vegetables 10 minutes before the steak is ready.
When the steak is almost ready, after 50 minutes, remove the foil and put 50g of tomato juice in the sauce formed. Leave it in the oven for another 5-10 minutes, then remove the tray. Cover the pan with foil, let the meat rest for about 10 minutes then portion it.
Enjoy your meal.
A tender, soft and tasty steak, a salad of fresh cabbage or pickles, a glass of red wine. a delicious meal.
I suspect I have a double personality.
I'm both a cook and an eater.
They both quote from the cookbook
And today I recommend something super tasty!
then with chopped carrots and peppers 
and leave for about 30 minutes (picture 8).
Beef liver dumplings with breadcrumbs, eggs and onions, served in bone or poultry soup
Oltenian pot recipe with beef liver and potatoes, prepared with onion, carrot, sauerkraut, rice, tomatoes and bell peppers
Recipe of pan-fried livers sprinkled with red wine, prepared with garlic, tomatoes and carrots
Chicken liver recipe with white wine sauce and sesame oil, seasoned with cloves and garlic
Bring the wine to a boil, add sliced orange, cinnamon, peppercorns, anise, walnut kernels and cloves. Bring to the boil and simmer for 3-4 minutes. Extinguish the fire and cover with a lid. After 10 minutes, add the honey, mix well and serve
If you use sugar, boil it from the beginning.
Put orange slices and walnut kernels in each cup, remove the pepper, anise, cloves and cinnamon. Drink the wine slowly, as it warms up very well and sets the blood in motion, and the nuts are eaten, don't forget to take a teaspoon.
Does it make sense to tell you what a wonderful snack it is, for the cold winter evenings, but also how well you sleep? & # 128578
Now I write and sip leisurely from the cup with mulled wine and so fragrant & # 128578
What are you waiting for? Come on, run, do it mulled wine! 🙂
