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Veal with mashed potatoes and baked celery

Veal with mashed potatoes and baked celery


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I prepared the meat sauce first.

I cut the meat into cubes.

I cleaned the onion, cut it into small pieces and put it to harden in oil together with the sliced ​​carrots.

When the onion became glassy, ​​I added a little paprika and pieces of meat.

I left them until they were light in color. I stirred from time to time.

I added salt and covered with water.

Be careful, you will have to put in about as much water as you think is needed to boil the meat.

About halfway through the cooking time, I put the hot pepper flakes, bay leaves and garlic.

Towards the end I added the tomato juice and the greens before stopping the fire.

I cleaned the celery, cut it into cubes and boiled it in milk with a little salt.

After it boiled, I passed it with the blender.

Peeled and diced potatoes, I boiled them in salted water.

When the potatoes boiled, I drained them of water and pureed them by adding hot milk.

I then mixed them with the celery puree, grated cheese and a tablespoon of sour cream.

In a ceramic bowl I put the meat with sauce, and on top the mashed potatoes with celery.

I then put the pot in the oven until they were browned on top.



Calf goulash with cream

Calf goulash with cream

Calf goulash with sm & acircnt & acircnă

Ingredient:


- 1.2 kg of beef or veal belly cut on Sundays
- 800 g of onions
- 2 tablespoons of paprika
- 1 v & acircrf of hot cayenne pepper knife
- 200 ml of white wine
- 200 ml of bird soup
- 1 bunch of greens (thyme, bay leaf, parsley, celery)
- 150 g of sm & acircnt & acircnă, greasy
- 1 tablespoon oil
- 10 g of butter
- Salt pepper


Method of preparation :


1. In a frying pan, heat the butter and oil mixture.
2. When it is hot, harden and brown the meat on all sides.
3. Permanently supervising the veal, peel and chop the onion. When the meat is
well colored, take it off the heat and keep it & icircn in a plate.
4. & Icircn its place, put and harden the onion, over low heat, being careful not to color.
5. Add the paprika, hot pepper, salt and pepper, then add the meat.
6. Add the greenery bouquet to its bag (which is removed and removed).
after baking! ), bird soup and white wine.
7. Cover the pan and simmer for about 1 hour and a half.
8. The meat must become tender and soft.

9. Serve this kind of very hot meal, with sm & acircnt & acircna, which every diner will
add the icircn before serving & icircn the plate.


Veal with mashed potatoes and baked celery - Recipes

Preparation time: 40 min.

Ingredient: For the puree: 1/8 l water + Delicate, 1 celery root (300 g), 3 large potatoes (300 g), 1 tablespoon sour cream, salt, pepper, 2 strands of green parsley.
For breaded fish: 300 g fillets of cod (about 4 pieces), 1 teaspoon lemon juice, 1 tablespoon flour, 1 egg, 2 tablespoons grated cheese, a bag of french fries, salt, pepper, 2 tablespoons oil.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Mashed potatoes: put the water with the Delikat to boil and when it boils, put the potatoes and celery in the pot - cleaned and cut into cubes. Let it boil for 10 minutes. When they are ready, crush them in the juice in which they were boiled, mix them with sour cream, salt them, pepper them and sprinkle them with chopped green parsley.
Breaded fish: wash the fish, drizzle and sprinkle with lemon juice to keep it hard. In three deep plates put (separately) the beaten egg, flour and grated cheese, mixed with mashed french fries. Drizzle the fish again, salt it, pepper it, first give it flour, then egg and finally cheese with chips. Heat the oil and fry the fish for about 3 minutes on each side, at the right heat.
Serve hot with mashed potatoes and celery.



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eMag!


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Homemade burgers with alioli sauce

This weekend I made burgers. This time I took veal and as I made them, so I finished them. The conclusion is one and simple: next time we double the quantities: D. The taste of homemade burgers does not compare with those in the trade, so we advise you to try this recipe.

Ingredient:
400 gr of ground veal, minced & # 8211 come out about 8 burgers
100 g of tomato pulp.
1 medium onion
1 tablespoon light soy sauce
one knife-tip, five-spice, smoked paprika
1 teaspoon oregano
50 ml drink
1 tablespoon worcester sauce (Anglo-Indian spice blend, sweet, sour, salty but persistently spicy)
a pinch of pepper, salt
1 tablespoon sunflower oil

Sos alioli (mayonnaise, lemon, saffron)

1.Finely chop the onion, fry in oil until translucent, but not brown.
2.Add the tomato pulp, well drained of liquid. Stir the mixture for 3-4 minutes, then add the remaining spices, pepper and a pinch of salt.
3.Let it simmer on low heat until you get a thick paste. Leave it to cool for a few minutes, then add it to the minced meat, along with the beer and the worcester sauce.
4. Knead the composition with your hands, to soften and combine the flavors. Leave it in the fridge for at least an hour and a half.
5.Heat the grill. With wet palms, form flat meatballs with a diameter of about 8-10 cm.
6.Fry for about 2-3 minutes on each side, until you get beautiful stripes. The meat should remain juicy, so it is good to add salt only after you have taken the burgers from the grill.

The veal is tender, it will melt in your mouth. It is served on fluffy slices of bread, slightly browned on the grill. Sprinkle with alioli sauce as desired.
The classic garnish: a few crunchy potatoes pampered with good ketchup and a simple salad.

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Potato stew with pork and thyme

We start the week with a very popular dish in Romania. There are many options, some of which are better, but we stopped at the option that is very popular with us in the family & # 8230 a simple potato stew with pork and thyme. Yes, that's how we like it: D

Ingredient:
700 g pork pulp
1,200 kg of potatoes
1-2 suitable onions
1 tablespoon dried thyme
5-6 tablespoons oil
250 ml of fresh tomato juice
salt, pepper, paprika

1. Cut the meat into cubes, wash, wipe with a kitchen towel and put to harden in 5-6 tablespoons of oil. Cut onions into scales and sauté together with the meat. Add thyme.

2. Add the diced potatoes, then add hot water. The water should cover the meat a little.

3. Cover the pan and simmer until reduced and the meat is tender.
4. Tomato juice is added when the meat is almost cooked.

It goes well with salt, pepper and a pinch of sweet paprika.
Extinguish the fire and sprinkle parsley over the stew


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Baked veal neck

  • Baked veal neck (Maria Baciu) Baked veal neck

Ingredients: A piece of veal (approx. 2 kg), peel of a lemon, 3 - 4 juniper berries, 1/2 teaspoon paprika, pepper, salt, 20 ml olive oil an onion, 1 carrot and optionally a few leaves of celery.

It is best not to wash the meat, but dry it with a damp cloth. The meat is salted and peppered, sprinkled with the peel of a lemon and then placed in a tall pan or saucepan. Add the juniper berries and leave to soak for a few hours. Then sprinkle the paprika on top of the meat and add the olive oil, julienned onion, sliced ​​carrot, a glass of wine (or water) and celery leaves. Put in the oven on high heat for 30 minutes, then reduce the heat to medium. Leave it in the oven for another 1 1/2 hours. From time to time, pour over the piece of meat, sauce from the pan, so that the meat does not dry out. Before serving, cut the meat into slices, arrange them on a plate and pour over some of the sauce in the pan.

It can be served with a garnish of potatoes, lettuce or bell peppers or cucumbers.

The meat can be served just as well and cold as an entree, but then cut the slices much thinner.


BOEUF SALAD WITH CALF - PHILIPS MULTICOOKER

ingredients
400 g veal, 12 suitable potatoes, 3 carrots, a bleach, a small celery, 300 g boiled peas, pickles and donuts & icircn vinegar to taste, salt, pepper, thyme, a tablespoon of mustard, mayonnaise to taste.

Difficulty: low | Time: 1h


Veal with vegetables

Veal with mushrooms from: veal, mushrooms, carrots, potatoes, cheese, salt, pepper.

Ingredient:

  • 300 g of veal
  • 4 potatoes
  • 2 carrots
  • 8 fresh mushrooms
  • 200 g grated cheese
  • 250 ml chicken soup
  • salt
  • pepper

Method of preparation:

Boil potatoes and carrots for only 10 minutes. The meat is cut into very thin slices, as are the mushrooms.

Cut the potatoes and carrots into rounds and place in an oven dish in alternating layers with the meat, mushrooms and half the amount of cheese, salt and pepper to taste.

Pour the soup, sprinkle with the rest of the cheese and leave in the oven for 30 minutes.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


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