I first prepared a mixture of spices, a little oil, salt and garlic. I crushed the garlic and rubbed it with oil like mujdei, then I added the spices and a little water.
I sliced the meat, beat it a little like slices, greased it on both sides with the mixture and placed it in a pan greased with a little oil and sprinkled it with red wine.
I cut the onion into juliennes, as well as peppers, sliced carrots and diced potatoes.
I placed the vegetables over the meat in the pan, sprinkled salt on them and sprinkled them with oil. I put the tray in the oven at 200 degrees for 35 minutes, then I took it out and placed the sausages on top. I put it back in the oven for 15 minutes at 160 degrees.
I served it with pickled gogonele.
A craita in the kitchen
It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.
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Baked pork steak with vegetable garnish and horseradish sauce
A delicious steak and a complete and filling meal for you and your family. Recipe from "A meal on a plate"
(beef or pork, as you like)
3 tablespoons oil
1 kg of potatoes, peeled and cut into cubes
6 medium carrots, cleaned and cut
6 medium parsnips, cut into 4
2 medium onions, cleaned and cut into 4 or 6
1 teaspoon dried marjoram, thyme and / or dried dill
1/2 teaspoon salt
1 kg of beef or pork muscle
150 ml sour cream
4 teaspoons grated horseradish, fresh or from the jar
1 teaspoon vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe
Baked pork tenderloin roll or slow cooker & # 8211 tender steak recipe. How to make a spicy and slowly cooked pork roll? Hot or cold steak with reddish, crispy crust and tender meat. Pork tenderloin.
I prepared this pork roll for the Christmas meal and for the appetizer platters from the following days. I cook pork tenderloin quite often, especially in the oven but also in the slow cooker (crock pot). It is a fatter meat and, implicitly, extremely tender. It can be used to make this well-seasoned roll that can be served both hot and cold on appetizer trays or slices of bread. Pork roll sandwiches are great! We like to season them with freshly grated horseradish or vinegar.
You will see below that the pork tenderloin steak can be cooked in a slow cooker or baked in the oven. In both cases we are talking about slow cooking at low temperatures.
From the quantities below it results approx. 10 slices of pork tenderloin roll.
Steak and sausages, come on, enjoy, taste!
As you know, the most beloved meat, especially during the winter holidays, is pork. For a festive Christmas steak and traditional sausages, most Romanians opt for this type of meat.
Traditional lean pork sausages are prepared after cutting the Ignat pork and we must say that the sausage recipes vary from area to area, depending on SPICES, but what binds them is the tradition and the fact that they prepare themselves in the family with a lot of skill.
They can be fried in a pan or they can be made at barbeque and serve WARM. In households in the country, and now the tradition of to smoke sausages, to give them extra flavor and keep longer.
About steak it is said that she is the queen of festive meals, that she has a ritual role, with many religious and social connotations. Prepared with a lot of soul to be enjoyed with family and friends, the Christmas and New Year's steaks are truly special as they celebrate the birth of the Son of God and mark the passing of the years.
To make the right choice for the steak that will be served at the festive table, here are a few tips general for the most cooked and some recipe ideas.
Pork it is preferred by many of us when we think of steak. Pulp regardless of whether it is cooked around, with all with bone, is probably the best choice for a festive steak muscle file it is the most expensive and sought after part of pork, being easy to cook and portion again pork chop, especially the one with bone, is an inspired choice if you cook it whole.
Pork goes with almost any association: potatoes (fried, baked, boiled), sauteed mushrooms, mashed vegetables, rice, pasta, etc.
Beef it is a meat appreciated by true carnivores. The best steaks are made from Fillet (section of muscle) and are usually served in blood. Beef muscle requires a short heat treatment and is consumed in the blood or medium cooking. For stewed steaks, we recommend quickie. Beef steak it is much more suitable for steaks due to the fatty fiber that runs through it, and it is very tasty if it is cooked with bone.
When choosing beef garnish, focus on simple garnishes: baked potatoes with rosemary, garlic and little olive oil, rice with butter and greens, etc.
Chicken meat is the most consumed meat in the world, due to the fact that it is cheap and available, and adapts to any type of garnish. The most suitable parts for steak are thighs and chest. For a whole steak we recommend using the chicken as the whole piece, and for excellent appetizers you can use fins.
turkey it is very loved in America and easily, easily it is noticed in our country as well. It is usually cooked whole, with different fillings, to be elegantly presented on the Christmas table. Remember: the whole cooked turkey he slices when serving, directly on the table, starting with the chest cut into oblique slices, from front to back.
The best pieces for steak they are removed if the bird is cooked whole, however you can also use the thighs, which you can fry whole or in smaller pieces, simple or stewed with aromatic ingredient.
As garnishes use: potatoes (fried, baked, boiled), vegetable combinations sauteed in butter or baked, Brussels sprouts, mushrooms.
Fish meat it is a healthy and easy option that should be considered for a festive meal. Fish requires a short preparation time and simple ingredient. If you believe in superstitions, use fish instead of poultry at New Year's Eve.
To make a successful steak use: salmon (fillets or medallion), associated with aromatic sauces and simple garnishes stuffed pike is a successful dish on a festive table pike or carp - whole steak and elegantly presented on the table.
The associated garnishes are: baked or naturé potatoes, rice garnishes or mixtures of green salads with a dressing consisting of balsamic vinegar mixed with soy sauce with mushrooms.
Pork ribs with baked potatoes
The recipe for pork ribs with baked potatoes was a delicious choice for lunch today. A few days ago I invited some friends to a barbecue, but because I had a lot of meat, I kept 4 pork ribs for another recipe. On Friday the wind was blowing in my fridge, so I prepared a simple and quick lunch with the remaining pork ribs, potatoes, tomatoes, garlic and thyme.
The recipe with ribs is really very simple, it can be an idea for lunch or even for dinner, if you prefer a richer meal.
I greased the missing ribs with a little oil, salt, pepper and thyme, then left them in the fridge for about 1 hour. You can keep them longer if you want (2-3 hours). If you want, you can also use a little sweet or hot paprika, but this time I chose to make them without them, they were delicious!
Here's how I make a recipe for tender and juicy pork ribs in the oven. I highly recommend you try this simple recipe with pork!
Pork Ribs with Potatoes & # 8211 Ingredients (2-4 people)
- 4 large pork ribs
- 4 medium red potatoes
- 7-8 cherry tomatoes
- 3-4 cloves of garlic
- 2 teaspoons dried thyme
- 4 tablespoons sunflower / peanut oil
- 200 ml water
Baked pork ribs with potatoes & # 8211 Step by step preparation
If we have big pork ribs, we cut them in half. I got 8 pieces from the 4 ribs. If they are not large, it is better to leave them whole.
Pork steak in beer sauce, with vegetables, cumin and marjoram
I know the fast has begun Christmas and I imagine that there are enough of you who keep it. I invite all of them to take a look at Ideas for a tasty fast! The others offer a delicious recipe for baked pork steak in beer and vegetable sauce. It is a perfect steak for when you have guests, on the one hand because it does not need to pay too much attention (basically, just prepare it and put it in the oven), and on the other hand, the diners will be captivated by the flavors. less common, but so appetizing. At least that's what happened in my case :). And the juicy and fragrant steak was even better in the company of a red cabbage seasoned with cranberry and anise (the recipe comes tomorrow, I promise). Delicious!
You can use pork brine (such as baked pork broth with herbs, beer and quince), boned pork leg or boneless leg. But the latter will be more bland, so it is preferable to go for pieces of pork with mice and a little fat. I chose the pork leg with bone and mice version because I thought it was best suited for my purpose (table with guests). Otherwise, nothing special, just calculate your time properly. You can even prepare the steak the day before, and on the Z day you will heat it and brown it a little on the grill. The recipe is adapted from the magazine Ioana & # 8211 Secrets of the kitchen.
Ingredients (for 6 servings):
& # 8211 pork leg with bone 1.7 kg
& # 8211 carrot 2 pcs. (220 g)
& # 8211 leek 1 pc. (140 g)
& # 8211 parsley root 2 pcs. (190 g)
& # 8211 onion 3 pcs. (240 g)
& # 8211 garlic 5-6 puppies (12 g)
& # 8211 chimney 1 tbsp
& # 8211 ienibahar 5-6 boabe
& # 8211 cloves 2-3 pcs.
& # 8211 dried marjoram 1 teaspoon tip
& # 8211 drinking blonde 400 ml
& # 8211 salt, pepper
Preheat the oven to 220 degrees Celsius. Wash the pork leg and wipe it with water (by dabbing with paper towels). With a very sharp knife, cut the mouse from place to place (up to the meat), so that the steak does not gather in the oven. In a mortar, grind the cumin, allspice and cloves. Mix with the marjoram, a pinch of salt and ground pepper. With this mixture of spices rub the pork leg on both sides. In a large Jena bowl, mix the chopped vegetables: leek slices, onion quarters, carrots slices, parsley root pieces, garlic halves. Over the vegetables, place the pork leg. Cover with aluminum foil and put in the oven for 40 minutes.
Remove the bowl, remove the foil and pour the beer lightly. Reduce the oven temperature to 190 degrees Celsius, put the dish back in and leave it for about 1 h 30 min & # 8211 1 h 45 min, taking care to put it over the meat, from time to time, from the sauce gathered in Jena. At the end of the time, the meat must be very well penetrated. Remove the pulp and keep it warm. Chop the vegetables together with the sauce gathered in the pan. Part of the resulting dense sauce (you can dilute it with a little meat soup, if you want) put it over the steak, and put the rest in a saucepan, so that the guests can put it to their heart's content. To brown the steak, you can put the pulp on the grill for 5 minutes. Serve hot, possibly with a garnish of red cabbage.
Stir-fried pork in the oven
Stewed pork steak in the oven, or pork steak in the pan, very tender, juicy, aromatic, simple, classic, traditional recipe. It is easy to make, it is appreciated by everyone and it also looks great & # 128578
Stir-fried pork in the oven
It is not a holiday meal for Romanians, without a steak. You can make steaks of all kinds, from poultry, pork, beef, sheep or game. A stewed pork steak in the oven will always be highly appreciated & # 128578
It can be made from thinly sliced pork leg or larger pieces, with or without bacon and mouse. It is important that the steak is tender and very well seasoned.
I invite you to see more on the blog steak recipes , of all kinds: poultry, pork, beef, sheep, cooked in the oven, in the pan or on the grill. Everything described step by step, for a sure success & # 128578
The chosen garnish is just as important: you can prepare a vegetable puree, rosemary potatoes, french fries, rice with vegetables, vegetable sauces & hellip. I invite you to see some garnish recipes-here .
BBQ pork ribs… in the oven
No, I wasn't wrong in the title. It's about some delicious pork ribs, prepared in the oven, but with a taste as if they were out on the grill. The "magic" is due to the BBQ sauce, which contains, in addition to tomato puree, vinegar, sugar, spices, etc. smoke aroma. You can find BBQ sauces from different companies in stores, but & # 8211 after me and without the slightest intention of advertising someone & # 8211, the Heinz sauce seems to me the most successful. If you have other opinions and / or suggestions, share them in a comment :). Coming back, with just a few ingredients and BBQ sauce, we get a crazy rib in the oven, so good that you will lick your fingers!
In order for our ribs to be perfect, you have to marinate them beforehand. At least 2-3 hours, if not overnight. So, calculate the preparation times well. If you want to use fresh onions and garlic, no one will stop you. I, as I said before, often use powders for marinades, because it seems more convenient and more efficient (and if you have dry marinades, you really have no choice).
About the same, because the rest is a breeze… If you are a lover of ribs, in different variants of preparation, try Smoked ribs with honey and mustard seeds, respectively sticky and spicy ribs.
Ingredients (for 4 servings):
& # 8211 fresh pork ribs 3 pcs. large (1.2 kg)
& # 8211 brown sugar 80 g
& # 8211 smoked peppercorns 1 tbsp
& # 8211 ground black pepper 1/2 teaspoon
& # 8211 paprika dulce 1 teaspoon with tip
& # 8211 garlic powder 1 teaspoon grated
& # 8211 onion powder 1 teaspoon grated
& # 8211 sunflower oil 2 tbsp
& # 8211 BBQ sauce 50 g
& # 8211 salt 1 teaspoon grated
In a bowl, mix the oil, salt, pepper, garlic and onion powder, the two types of paprika and brown sugar. Cut the ribs in half and rub them well with the resulting marinade. Put the ribs in a plastic bag that closes tightly and let them marinate (at room temperature, if you leave them for 2 hours, or in the fridge for over 2 hours). If you put them in the fridge, take them out 30 minutes before putting them in the oven! Preheat the oven to 170 degrees Celsius. Put the ribs in a tray the right size, cover the tray with aluminum foil and put in the oven. After an hour, gently remove the foil and grease the ribs with a brush with BBQ sauce. Cover back and leave for another hour. Remove the foil completely, grease the ribs once more and turn the heat higher (200 degrees Celsius). Leave for another 25-30 minutes, then ready!
Serve the ribs hot, with a garnish of potatoes (fried, wedges, baked, as you wish) and, possibly, a salad.
Ingredients Baked pork chop from stuffed chop
- 1 beautiful piece of pork chop, well shaped (without skins and with as little fat as possible) of 1.5-2 kilos
- about 400-500 grams of sausage filling (I prepared this meat myself, using 50% minced pork, 50% ground beef, 3 cloves garlic, salt, pepper, 1 teaspoon of sweet paprika and about 80 milliliters of cold water)
- 3 carrots
- 1 onion
- 1 small celery (about 50 grams of cleaned celery)
- March 1
- 100 ml. of white wine, freshly ground pepper, paprika
Preparation Baked pork steak & # 8211 Shaping and stuffed pork chop
You have probably already noticed that I have not added a drop of fat on the list of ingredients, the steak will be stewed and browned in the last minutes of cooking in the oven, so this pork steak will be as light as possible.
1. For starters, remove the silver skins from the surface of the meat. Then, using a large and well-sharpened knife, pierce the piece of chop lengthwise, from one side to the other. & # 8222The pocket & # 8221 formed widens with the same knife, from both ends to the middle:
2. The sausage filling is well packed in this & # 8222pocket & # 8221, starting from both ends, with the help of the tail of a wooden spoon, until the filling is evenly distributed inside the chop. If you prepare the filling yourself, simply knead all the ingredients well for a few minutes, until smooth.
3. Peel one of the carrots and cut the sticks. Using a smaller knife, make small & # 8222pockets & # 8221 in the flesh around the filling, starting from both ends, and insert these carrot sticks:
4. Season the chop on all sides with salt, pepper and paprika:
Baked Stuffed Pork Chop & # 8211 Stuffed Pork Chop Steak
5. Wash vegetables, apples, peel and cut into small pieces. Place these pieces in a heat-resistant tray suitable in size, deeper. Place the chop on top of the vegetables, pour the wine and fill it with enough water to reach half the height of the tray.
6. Cover the steak well with aluminum foil and place in the preheated oven at 180 degrees for one hour. After this time, remove from the oven and turn the steak on the other side:
7. Carefully cover again with aluminum foil and bake for another 30 minutes. After this time, the aluminum foil is removed, the temperature is raised to 200 degrees Celsius and the steak is left in the oven to brown on both sides (10-15 minutes).
8. Remove the steak from the pan and wrap it with aluminum foil, keeping it in a warm place. The sauce from the tray is passed (or put in a blender) together with a part of the vegetables, so that it has a semi-fluid consistency, then the taste of salt and pepper suits it:
9. After about 10 minutes of waiting, the stuffed pork chop steak can be cut (cut easily and you get very nice slices). Serve the steak sprinkled with sauce with a garnish of your choice, I chose green beans sautéed with just a few carrots, slightly flavored with garlic, but who is not afraid of carbohydrates can join this steak a mashed potatoes, rice, etc .:
The steak is juicy, with a very pleasant taste, the sauce will be aromatic-fruity, a guaranteed success! Keep in mind, this steak is delicious warm, along with a garnish, but just as good and with a guaranteed effect will be cold sliced on a plate with appetizers. Good job and great appetite!