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Beef shoulder with tarragon

Beef shoulder with tarragon

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Wash the meat and slice it thinly. We put it in a heat-resistant dish together with the finely chopped onion. Sprinkle with olive oil, season with salt and pepper, and bake at 180 ° C for 15 minutes, then at 150 ° C for about an hour.

This option is to steak in its own juice (only meat and onion juice), without adding water. From time to time we turn the meat from one side to the other, and when it is completely cooked, we add the broth and the chopped tarragon. Leave it in the oven for another 5 minutes to blend the flavors. The sauce thus obtained has a special taste, especially if the tarragon is preserved in a jar (with vinegar). Serve with various garnishes - I chose one of the potatoes, carrots and parsnips prepared naturally, with parsley.

Good appetite!

The best electric grill for the best steak.

However, this is not just any electric grill, but a high-performance, durable and very good quality one. It is specially designed for perfect steaks and has a sensor that automatically detects the thickness of the piece of meat. So that each beef steak with flavored butter will come out perfectly. In addition to the sensor, the Tefal Optigrill grill also has a thermostat with sound and light signals that show us exactly when the meat is cooked in blood, medium or well done. So it is impossible to make a mistake. But don't think that this grill is only good for beef steak. With it you can cook any other kind of meat: fish, chicken, sausages, burgers.

In addition, the beef steak grill has a function for frozen meat, one for sandwiches and a manual one with which you can cook vegetables, for example. So it is a complete appliance that helps me a lot in the kitchen. I have been using it for more than half a year and I am extremely happy with it. To return to the beef steak with flavored butter, we have shown you all three ways it can be cooked. I prefer it in blood or medium, but my husband prefers it well made. The best part is that the well-made steak is juicy and does not come out dry at all. Serve the steak with flavored butter and a simple salad and have a delicious dinner. We definitely had!

  1. The chicken breast is cut into strips that are put in melted butter to brown. Sprinkle with salt and pepper.
  2. After it has browned, pour the soup, put the finely chopped onion and the chopped tarragon and let it boil for 10 minutes, over medium heat. Pour the cream and leave it on the fire for another 5 minutes.
  3. Add the strained lemon juice, taste the salt and pepper and bring to the table with the rice garnish.

Useful advice

✽ The chicken breast can be marinated the night before, in lemon juice with spices. It will taste better when you cook it.

✽ Gradually add two, three tablespoons of cream to the cream and mix well, then pour the cream into the soup to make a creamy sauce.

✽ Serve the chicken with sour cream with a salad of vegetables and greens, sprinkled with lemon juice. Sprinkle the rice garnish with ground white pepper, whose aroma matches best with the sour cream sauce.

Beef stew with mushrooms

Ever since my lady became pregnant, my cooking at home has changed slightly. I can no longer put much of anything (ie a lot of parsley in a soup, for example), but some of them I can not put at all (laurel, caraway, rosemary). This is not really a problem, after all, interesting things often come out of restrictions. The beef stew I made yesterday was also interesting and tasty.

I used ready-cut beef. Pulp. It's not the best part for a stew, but that's what I found. Next to the meat you see some crushed smoked meat.

I washed the vegetables well: zucchini, carrots, garlic, water onions. I just gave the mushrooms a quick throw. For flavoring I used basil and thyme.

I cut the carrot into thin slices.

I also chopped some bell peppers, because they are good and colorful.

I cut zucchini into half-inch-thick slices. I marinated them with salt, pepper, thyme, basil, olive oil and lime juice.

I put the smoke in the pot, along with the herbs and a teaspoon of olive oil.

At the first sizzling, I put the vegetables in the pot (not the mushrooms).

I also put the meat, a little salt and a tablespoon of peppercorns. Don't be scared, only the berries are quick, you can avoid them when you eat. I poured a glass of wine over the meat (Fetească neagră) and put the lid on. From time to time, I picked it up to mix in the pot. I didn't put any water.

To finish the meal, after two hours of simmering over low heat, I completed it with two tablespoons of chopped peppers, four tablespoons of mashed tomatoes, a teaspoon of brown sugar and a few basil leaves. I mixed them all with two tablespoons of sauce from the pot and then poured the mixture over the food and left the whole story under the lid for another ten minutes.

Finally I put the mushrooms.

In the five minutes that the mushrooms needed to integrate into the stew, I fried the zucchini slices.

They were our garnish yesterday.

I also uncorked a wine next to her.

This wine, to be exact. Cooled well. I know, custom says it's good to drink the wine you put in your food. But Custom doesn't know that I put the last black Fetească neck in the stew, nor that this is the last wine I had in the house. We happened to like it.

Ingredients Transylvanian-style smoked soup with tarragon and cream

  • 1 kilogram & # 8211 800 grams of smoked pork (smoked steak or ladder)
  • 2 large carrots (250 grams), clean, wash and cut into suitable cubes
  • 250 grams of onions (2 pieces), cleaned and finely chopped
  • 75 grams of celery root, cleaned and diced
  • 1 large bell pepper (150 grams) cleaned of stalks and seeds and finely chopped
  • 1 strand of parsley (about 45 grams) cleaned, diced
  • 4 fresh yolks
  • 300 grams of cream with 25% fat
  • 2 bay leaves
  • 1 large bunch of fresh tarragon (if you don't like it, you can replace it with green parsley) and pepper to taste
  • about 3 tablespoons of hardened vinegar (use good quality vinegar, apple or white wine)

Transylvanian-style smoked soup with tarragon and cream, video recipe

Transylvanian-style smoked soup with tarragon and cream, text recipe (printable)

1. Put on the fire a large pot with 5 liters of cold water. Add the smoke and bay leaves from the beginning. Bring to the boil and with a spoon remove the foam formed, in 2-3 rows. After the foam is no longer formed, reduce the heat to a minimum and cover the pot with the lid, letting the smoke boil over low heat.

2. Depending on how dry the smoke is, the cooking may take more or less, but it is ready when we can easily pierce the meat with a fork. At this point, remove the smoke from the pot (with a whisk), drain it well of the liquid and leave it aside to cool.

Other Romanian Soup Recipes:

Bean soup with tarragon and smoked meat

3. In the juice from the pot add the vegetables: carrots, onions, bell peppers, celery and parsley root. Boil the vegetables for 10-15 minutes, until they start to soften (try the carrots, which are a little harder to cook).

4. The smoked bones are deboned, degreased and the meat is cut into cubes suitable to be taken in a spoon. Add all the diced meat to the pot and simmer with the vegetables for 5-6 minutes. In this phase, the soup can degrease if it is too greasy, removing with a spoon the fat that floats on the surface.

5. We turn off the heat, now the soup will be salted and peppered according to our taste, we have not added salt so far because the smoke is salty and only after it is fully cooked we will adjust the taste of the juice to be well balanced.

Smoked soup like in Transylvania, with tarragon and cream, as it turns out

1. Put the 4 yolks in a large bowl and beat with the cream. Add one polish from the hot juice, while we constantly homogenize with the aim. We will gradually add so much juice, until the contents of the bowl will heat up.

2. Pour the composition with cream and egg yolks over the remaining soup in the pot and mix well.

Final seasoning and serving tarragon smoked soup

Add 2-3 tablespoons of good vinegar to the soup, I use a white wine vinegar in which I always put tarragon, to get flavor. For those who want more sour soup, vinegar can be put on the table, to add extra juice to the plate. Sprinkle the soup with tarragon leaves detached from the stems and finely chopped and serve hot with a good homemade bread.

Tarragon in vinegar for the winter it keeps perfectly in smaller jars. Method of conservation It is simple, cold, as is done for the recipe hot peppers or hrean ras.

I find it more convenient to preserve tarragon in this way. When I open a jar I know that I will consume it in the next 2 weeks and I do not risk the rest of the tarragon to spoil after it catches air.

Of course, tarragon can also be preserved by drying, but I like it more in vinegar.

It goes very well in other types of food with sauce, so if you do a search on the blog you will see that I used tarragon to prepare chicken with mushroom sauce and tarragon, chicken with sour cream and tarragon, turkey leg with orange sauce and tarragon, chicken schnitzel in crust with parmesan and tarragon, fasting potato food, Transylvanian bean soup with smoked and tarragon, turkey seasoning with tomato sauce, egg salad with tarragon, beef shoulder, trout with sour cream and tarhon.

Tarragon is an aromatic plant that gives an extraordinary taste to food, but it can be used for various therapies, having anti-inflammatory, disinfectant, anti-infective, antibacterial properties, promotes digestion, stimulates appetite, fights bloating, and much more.

Tarragon in vinegar is the type of can we use for both the leaves and the vinegar, which over time becomes aromatic and can be used in salad dressing or in soups, as a souring method.

Tarragon is a fragrant plant that is also used in sauces (bernaise or tartar).

If I keep peppers or horseradish in early autumn, I put tarragon in jars in summer, when it is fresh. I think that for each can it is good to have an ideal time to make them.

Each season offers us something we can keep to enjoy the aroma and taste of the ingredients preserved long after they are out of the growing season.

At the beginning of summer we make jam and jam from strawberries, cherries, apricots, cherries, but we also put corcoduse in the freezer or turn them into sour cream for soups, we keep the freshest vine leaves in jars or in the freezer, we take care to keep green beans or zucchini.

You can find them all in the & # 8220conserve for winter & # 8221 category.

To put tarragon in vinegar for the winter you can use 9 ° white wine vinegar or apple cider vinegar, depending on your tastes and what you have in the house.

Here's what you need to prepare for tarragon in vinegar for the winter:


Freshly picked tarragon will be washed very well.

I picked the leaves from the stems. I put salt on the bottom of a jar

I put a layer of leaves in the jar and pressed them very well with a teaspoon or with my finger.

I sprinkled a little salt on the leaves, then arranged another layer of leaves. And I stuffed it well with a teaspoon and sprinkled a little salt again.

I repeated the process until I filled the jar, then I poured vinegar until I completely covered the tarragon.

I sealed the jar and put it in the pantry, but it can be kept in any cool place in the house, even in the refrigerator.

It would be good to check the next day if the liquid has dropped, and to fill it with vinegar, until the tarragon is completely covered.

You can also find other simple recipes prepared by me on YouTube.

Lamb tarragon soup recipe: ingredients, preparation


  • 1 kg. honey meat
  • 2 carrots
  • 1 small celery
  • 3 tablespoons rice
  • 200 ml of sour cream
  • 2 yolks
  • hot peppers in vinegar
  • 1 onion
  • 2 tablespoons vinegar

Method of preparation:

The lamb is washed very well, cut into pieces and left for a few hours in water with 2 tablespoons of vinegar.

It is then boiled in 4 liters of cold water. Let it simmer for an hour.

Separately fry the grated carrots in oil on a large grater, celery, finely chopped onion and well-washed rice.

Add to the soup and simmer for another 20 minutes.

Add salt to taste, add 2-3 hot peppers and a few tablespoons of vinegar in which they are preserved to sour the soup and turn off the heat.

Beat the egg yolks with cream over which gradually pour a polish from the soup, then add to the pot.

A brief introduction & # 8230

Beef, veal or veal?

All three types come from the same animal, only they differ in the age at which it was slaughtered:

  1. calf - maximum 7 months, pink-yellow color, with many skins
  2. beef - maximum 3 years, blood-red color, with thin strands of fat (3-4.5%)
  3. beef - after the age of 3 years, dark red color, firm texture, and the fat layer is very white, but does not exceed 1 cm (20-30%)

However, there is still a division as a result of the portioning of the calf, resulting in the following categories:

Beef tenderloin pulled quickly into the pan

In general, we Romanians don't really go for beef. In Romania there is no tradition of raising cattle for meat and, as a consequence, what is found in slaughterhouses is the meat of cattle that no longer give the expected yield in milk production. The meat labeled as "beef" is usually also mature beef, and the "calf", in the happiest case, is beef. Few domestic producers have dared to raise special breeds for meat. The supply is limited (but I'm not ashamed of the demand either), the production costs are high, and the prices are right.

So if you want a good, tender and juicy steak, don't skimp and buy a quality piece. Better a poor horse than no horse at all. I found some interesting "pieces" produced under the Gurmand®apetit brand. I took a package with two slices of boneless beef antricot, at 115 Lei / kg (it happened in 2016). The 230 g (26.43 Lei) are enough for two people. Don't think I've kept them to this day. They were cooked at the end of April 2016, but only now I have the courage to tell you how I made them.

Standing times in the pan are for blue-rare. We are also called inappropriate and "steak in sAnge”Due to the color in the cut. Improper because there is no blood in that meat, the color being given by myoglobin, a meat protein that, like blood, contains hem - o porphyrin having as heteroatom the Fe 2+ ion (if you are passionate about the subject you can start documenting here or, better, here).

What do you need?

  • 2 slices of boneless beef antricot - if it's also called rib-eye
  • 1 tablespoon olive oil
  • 2 × 20 g butter flavored with herbs
  • 10 -12 sage leaves
  • Smoked sea salt, black pepper with lemon - one pinch on each side of the slice of meat (2 pieces of meat × 2 parts = 4 pinches of each).

a pinch - a grip or a pinch - as far as we can between the thumb and forefinger (salt, pepper, sugar, spices). We could say, more poetically, "a drop".

How do you proceed?

First remove the meat from the vacuum pack and let it breathe for at least half an hour at room temperature. You don't have to wash it, even if when you open the package there is a slightly unpleasant smell. This is how ripe meat smells, you will see that the unpleasant smell will disappear quickly.

Grease the entrees with a little oil (a tablespoon of oil is enough for both pieces), season them with smoked salt and black pepper with lemon and leave them for about 10-20 minutes.

Take a frying pan & # 8211 if you have a heavy one, cast iron is perfect if not, you can also be satisfied with a non-stick frying pan & # 8211 and heat it over a high flame.

Place the anchovies in a well-heated pan and leave them for a minute without touching them.

Turn them with tongs, sprinkle the sage leaves on them and leave them for another minute.

Turn them over again and place a piece (20 g) of flavored butter on each portion of meat. Be patient for another minute, until the butter melts, then turn them over, and after another last minute take them out on a hot plate.

Let the cooked pieces of meat rest for about 4-5 minutes, during which time the meat juices return to their original position.

Serve immediately. The garnish doesn't make much sense, so I gave it up in favor of a generous salad with tomatoes, cucumbers, lettuce and red walnut kernels. I did not give up a glass of dry, very dry Cabernet Syrrah.

Beef and veal are very popular in Romanian cuisine. There are many methods of preparation, maceration and seasoning.
It is generally recommended to macerate this type of meat before use, in order to be softer and tastier, but the recipe below does not need it at all.

(for 4 people)

750 g beef shoulder
5 large onions
10 tablespoons olive oil
180 g broth
tarragon (to taste)

Wash the meat and slice it thinly. We put it in a heat-resistant dish together with the finely chopped onion. Sprinkle with olive oil, season with salt and pepper, and bake at 180 ° C for 15 minutes, then at 150 ° C for about an hour.

This option is to steak in its own juice (only meat and onion juice), without adding water. From time to time we turn the meat from one side to the other, and when it is completely cooked, we add the broth and the chopped tarragon. Leave it in the oven for another 5 minutes to blend the flavors. The sauce thus obtained has a special taste, especially if the tarragon is preserved in a jar (with vinegar). It is served with various garnishes & # 8211 I chose one of the potatoes, carrots and parsnips prepared naturally, with parsley.

Video: Μοσχάρι μπρεζέ με κόκκινο κρασί u0026 λαχανικά. Yiannis Lucacos (August 2022).