Those who read me often, you know that I am a defender of diets rich in fish, vegetables and fruits, but I also believe in the balance as a fundamental principle of any diet. Therefore, apart from chicken, as it most often, attempts also include a menu in my filetitos veal or pork every 8 or 10 days. Of course, when I eat meat, I try to be always of the highest quality.
Today I leave the step by step a basic recipe for steaks that no complications of any kind, and that I always liked. I confess I do not really salsa, but in perspective, a swim in a vegetable stew makes meats like veal acquire a subtle sweetness, and detach the meaty part. The steaks, so they are as gentle as possible, I always buy stifle. The recipe itself, as would the Comidista, is for those who do not know or embed a button in a buttonhole.
Ingredients stifle fillets of beef with vegetables (for 2 people):
4 veal steaks babilla
1 red pepper (small), or half if large
1 green pepper
2 carrots
100 ml. White wine
Meat seasoning (I use a very completito carrying salt, cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg)
Olive oil
Today I leave the step by step a basic recipe for steaks that no complications of any kind, and that I always liked. I confess I do not really salsa, but in perspective, a swim in a vegetable stew makes meats like veal acquire a subtle sweetness, and detach the meaty part. The steaks, so they are as gentle as possible, I always buy stifle. The recipe itself, as would the Comidista, is for those who do not know or embed a button in a buttonhole.
Ingredients stifle fillets of beef with vegetables (for 2 people):
4 veal steaks babilla
1 red pepper (small), or half if large
1 green pepper
2 carrots
100 ml. White wine
Meat seasoning (I use a very completito carrying salt, cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, mustard, cloves, rosemary and nutmeg)
Olive oil
Preparation:
1. Chop the peppers and carrots and fry over medium heat in a saucepan with a good olive oil chorretón.
2. We season the steaks on a table. If we use the formula and it already has salt, just have to add salt. If not, add salt to taste, and do not miss cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, cloves, rosemary and nutmeg. What they do not have to spend on the amount.
3. About 10 minutes after you have laid the vegetables, add the steaks to the pan, we'll take the 100 ml. white wine, and we will cover a bit. We'll let you do (the sauce has to dabble a bit, but not too much), for about 50 minutes.
Optionally, at the end you can remove the fillets from the pan, and mash the vegetables to get a smooth sauce. Of course, a meat stew like this you have to take it to the table hot, if possible with weaving threads of steam into the air.
1. Chop the peppers and carrots and fry over medium heat in a saucepan with a good olive oil chorretón.
2. We season the steaks on a table. If we use the formula and it already has salt, just have to add salt. If not, add salt to taste, and do not miss cilantro, basil, parsley, cumin, black and white pepper, garlic, bay leaf, cloves, rosemary and nutmeg. What they do not have to spend on the amount.
3. About 10 minutes after you have laid the vegetables, add the steaks to the pan, we'll take the 100 ml. white wine, and we will cover a bit. We'll let you do (the sauce has to dabble a bit, but not too much), for about 50 minutes.
Optionally, at the end you can remove the fillets from the pan, and mash the vegetables to get a smooth sauce. Of course, a meat stew like this you have to take it to the table hot, if possible with weaving threads of steam into the air.
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