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Veal in wine sauce

Veal in wine sauce

Sprinkle the garlic cloves with the wide blade of a knife. Heat the olive oil and add the garlic and the bay leaf, gently rotate the pan to flavor the oil, then remove the garlic and the bay leaf and add the washed veal. and chopped into cubes. Let it simmer until the meat penetrates but it is still soft.

Peel the onion and carrot and then chop the scallions and grate the carrot. Cut the rounds and a red pepper. Heat with the veal and finally add the wine and soy sauce and leave until the alcohol evaporates from the wine and only the aroma remains.

Serve with pickled cauliflower and greens.


Roast veal with oven sauce and new potatoes

Baked veal steak is great for family meals or when we want to impress our guests. Veal is very tender and tasty, especially if it comes from a natural environment (preferably from the country). Being cooked correctly in the oven and without exaggerating in terms of seasoning, this can be one of the successful menus. I will show you how we can make this recipe for veal steak with new sauce and baked potatoes, very simple and fast.

Ingredients roast veal with sauce and new baked potatoes:

  • 1 kg veal leg (beef, beef)
  • 5 teaspoons tomato sauce (ketchup or a finely chopped small tomato)
  • 650 grams of small new potatoes
  • 5-6 large kalamata olives
  • 1 small onion
  • 1/2 capsicum
  • salt, pepper, paprika, dried thyme
  • green parsley
  • 2 small bay leaves
  • 1 glass of red wine (150 ml preferably sweet)
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste (100 grams)
  • 4 cloves of garlic.

Preparation of veal steak with new sauce and baked potatoes:

The meat is washed under a stream of cold water, cut into slices (about the size of a palm) and then seasoned with salt, pepper, paprika and thyme.In a grill pan put 2 tablespoons of olive oil and fry the meat on one side for a maximum of 5 minutes over medium heat, then on the other side for another 5 minutes.While the meat is frying, chop the onion, parsley, garlic, olives and red pepper.In a tray (I use yena) place the meat, then add the chopped vegetables: onion, garlic, olives, capsicum and wine. In a bowl, mix the broth with 100 ml of water and a teaspoon of olive oil and then pour it into the pan. At the end we put 2 bay leaves and chopped parsley.Place the potatoes in the pan with salt, pepper, olive oil and turn them on the other side to be evenly seasoned.Put both trays in the preheated oven at 230 degrees for 1 hour. After 30 minutes, mix in the meat tray and turn the meat on the other side. Then leave it for another 30 minutes or depending on preference (as you want the sauce to be - thicker or thinner).

Complexity Preparation time Nr. servings
low 1 hour and 15 minutes 4

Good appetite!

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Ingredients veal escalope in wine sauce (for 6 people)

6 calf sparrows (or & # 8230. Leg, chop, antricot)

200 ml red wine (be it a quality wine & # 8230 MADERA, PORTO, a SHERRY etc .. or what we have at hand)

50 g butter + 1 tablespoon olive oil (for sauce)

1-2 cloves garlic (only for a subtle aroma)

200 ml cooking cream (can be replaced with tomato paste or a few cherry tomatoes)

aromatic herbs (I would recommend tarragon to this recipe, which is particularly flavorful and goes well with beef)

4-5 canned berries


Top 5 sauces for a perfect beef steak

If you are planning a beef steak that will impress everyone, a delicious sauce should not be missing from the plate. No matter what you want to cook, it is important to know how to cook the meat according to the assortment. Ready in just a few minutes, the taste of a truly surprising dish depends on it. Discover a top of the best 5 sauces for Black Angus beef.

Mushroom sauce - classic, refined

We start with a classic sauce, preferred by many professionals in the kitchen. With a creamy texture, this refined sauce is ready in just 15 minutes and perfectly complements the steak on the plate.

Method of preparation

Pour 1 tablespoon of olive oil into a saucepan and simmer. Add 6 sliced ​​champignon mushrooms. Fry the mushrooms for 5 minutes or until golden, then add a clove of crushed garlic and two tablespoons of brandy. Leave it on the fire until the brandy evaporates almost completely, then add four tablespoons of fresh cream and a teaspoon of Dijon mustard. Reduce the flame and stir continuously for 2-3 minutes.

Blue cheese sauce - for the pretentious

The blue cheese sauce could not be missing from our selection of top 5 sauces for Black Angus beef, being a "must" for anyone who wants a really special dish on the plate.

Method of preparation

Melt 25g of butter in a pan over medium heat, then mix a tablespoon of flour. Slowly add 150 ml of milk, stirring constantly, until the sauce is smooth. Reduce heat and add 50g of finely chopped blue cheese. Stir until the cheese melts and the sauce thickens slightly.

Pepper sauce - perfect appearance and spicy taste

Pepper sauce is one of the most popular sauces that accompanies a beef steak, being easy to prepare and giving a very cheerful appearance to the dish.

Method of preparation

Heat a tablespoon of butter over medium heat. Add three tablespoons of colored peppercorns (mix of black, red and black pepper) and 40 ml of brandy. After the mixture is reduced enough, add 150 ml of cream. Simmer for a few more minutes, until the mixture is smooth. This sauce blends perfectly with a steamed cauliflower garnish and lettuce.

Bearnaise sauce - French air in the plate

If you want to add a French air to your plate and you are a fan of creamy sauces, Bearnaise sauce is the perfect choice.

Method of preparation

Melt 25g of butter over medium heat and add a finely chopped red onion. Leave it on the fire for 5-6 minutes, then add a teaspoon of white wine vinegar. After a few minutes, mix 100g of fermented fatty cream, a teaspoon of Dijon mustard, half a teaspoon of capers and a tablespoon of finely chopped tarragon. Let the sauce simmer for 2-3 minutes, then serve hot.

Red wine sauce - simple and tasty

From our selection of sausages for Black Angus beef could not miss a classic reduction of red wine, easy to prepare by any novice in the kitchen.

Method of preparation

Pour 250 ml of beef broth into a saucepan and cut in half. Add 125 ml of red wine, two teaspoons of brown sugar and a tablespoon of balsamic vinegar. Leave the mixture on high heat for 10 minutes or until the sauce is reduced by half again. Season to taste (salt, pepper, rosemary) and serve hot, over the steak on the plate.

An assortment of quality meat can be highlighted only by a carefully chosen sauce and a perfect garnish. Our selection of Black Angus beef sauces contains easy-to-prepare dishes in up to 20 minutes and with ingredients accessible to anyone.

All you have to do for an unparalleled culinary treat is to cook the beef correctly, choose a sauce that suits your tastes and put a glass of wine on the table to complete a perfect dinner.


Veal chop in wine sauce

Italian recipe for scaloppine It is made with thinly cut veal and beaten like a snitzel. This scallopine cutlet is sold under this name in butchers and supermarkets. Mushroom is around $ 20 at restaurants. It is considered a very special menu and the recipe is as simple as it is delicate in taste.
Here's what my scallops bought for $ 6 for 5 pieces look like.

The classic recipe for scallopine alla marsala is as follows.
Put the scallops in the flour and fry in a pan with butter. Add the sliced ​​mushrooms and cook for a few minutes, then put the Marsala wine to cover the meat and cover over low heat for 10 minutes. Add salt and pepper and serve with the juice. Lemon.

My variant.
In a large pan, brown a red bell pepper and sliced ​​mushrooms with garlic to taste, salt, pepper. Add a tablespoon of balsamic vinegar Modena.
In another frying pan, chop the chops floured in butter, sprinkle with dried marjoram and put the wine and let it simmer in the sauce for 8-10 minutes. This variant is more fragrant and tasty.

The secret of these veal chops is not to be fried until dry, but only golden and then smothered in wine sauce.

Edited by peruzele, 30 January 2010 - 01:48 AM.

# 2 sacrament

Italian recipe for scaloppine it is made with thinly sliced ​​veal and beaten like a snitzel. This scallopine cutlet is sold under this name in butchers and supermarkets. Mushroom is around $ 20 at restaurants. It is considered a very special menu and the recipe is as simple as it is delicate in taste.
Here's what my scallops bought for $ 6 for 5 pieces look like. The classic alla marsala scallop recipe is as follows.
Put the scallops in the flour and fry in a pan with butter. Add the sliced ​​mushrooms and cook for a few minutes, then put the Marsala wine to cover the meat and cover over low heat for 10 minutes. Add salt and pepper and serve with the juice. Lemon.

My variant.
In a large pan, brown a red bell pepper and sliced ​​mushrooms with garlic to taste, salt, pepper. Add a tablespoon of balsamic vinegar Modena.
In another frying pan, chop the chops floured in butter, sprinkle with dried marjoram and put the wine and let it simmer in the sauce for 8-10 minutes. This variant is more fragrant and tasty.

The secret of these veal chops is not to be fried until dry, but only golden and then smothered in wine sauce.

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Sacramento all chain supermarkets like Ralphs, Albertsons, but not only, sell & quotveal scallopini, & quotveal cutlets & quot. I shop at Wholesome choice, an Iranian store in Orange county and have veal for soups, gulash, scallops.
It's true that this meat and lamb here are very expensive. I found a discount on scallops.
I will give you an example. For the marinated beef for kebab, I ask for the same marinated lamb kebab, the price is for 1 pound = half a kilogram.

At Scallopini restaurants you will only find it if it is an Italian restaurant and in New York it can reach $ 23 a portion. But it is the easiest possible and healthy menu.


Similar recipes:

Beef muscles with wine sauce and macaroni.

Beef muscles prepared as in Targu-Secuiesc

Escalope with wine sauce (Banatean)

Escalope with wine sauce (Banatean) prepared from pork (leg and shoulder)

Cannelloni with meat and wine sauce

Cannelloni recipe with beef or pork, with wine sauce, fresh mushrooms and sour cream, seasoned with nutmeg

Stewed veal steak

Stewed veal steak recipe with onion, carrots, celery and tomato sauce

Potato veal

Veal recipe stewed in oil, served with boiled potatoes with broth and onion sauce


Method of preparation

We clean and wash the vegetables as needed.

We cut onions, peppers and carrots into small cubes and put them in the ceramic bowl in which we put a little olive oil.

Add the spices: salt, pepper, oregano, parsley and thyme and mix.

We cut the meat into cubes and put it over the vegetables.

Add a cup of wine and a cup of tomato juice and mix the ingredients in the Crock Pot.

We put the lid on, select High temperature function and cooking time 4:30 (hours) .

20 minutes before the end of the Crock Pot program, add the crushed garlic and 1 teaspoon of paprika.


Calf stew with tomatoes and wine

When it comes to meat, all our roads lead to Selgros. And yes they are quite common because I have in my family three hardened carnivores for which the word vegetarian is just a myth :). I said three, I'm a fan of vegetables and dairy, but I admit that I don't give up when it comes to a barbecue or a tender and well-roasted steak.

Although the Selgros store is exactly at the other end of town, I enjoy visiting it, not for the articles I write but for the simple fact that there I find the most assortments of meat and most importantly always fresh. I tested this on my visits, I was on holidays or at closing time and I was pleasantly surprised to find that every time the stands were well stocked with fresh goods.

This time I chose to cook a recipe with veal, namely a stew with many tomatoes, wine and well seasoned with marjoram and thyme. In general, Transylvanians cook almost all types of meat in a similar way and the term stew is common (I did not know where it comes from but I promise this until next time) so the recipe may sound familiar.

Let's see what it's about and then maybe we can draw some small conclusions, Transylvanian of course :)

  • 1.5 kg of veal (if there are ribs the better)
  • 250g cherry tomatoes
  • 2 - 3 large white onions
  • 200ml dry red wine
  • 2 strands of fresh thyme or ½ teaspoon of dried thyme
  • ½ teaspoon marjoram
  • salt, fresh pepper
  • 4-5 tablespoons oil or if you have 1 tablespoon lard
  • optionally a kapia pepper

We wash the meat well and cut it into larger pieces.

Heat the oil in a larger saucepan, add the cleaned and chopped onion not very finely (without the onion the sauce would not be sweet and good, without the sauce we would have nothing to eat the polenta), leave for 2-3 minutes and then add the meat. Let it brown and add the wine, leave for another 2 minutes and fill with water just enough to cover the meat, then add the thyme and marjoram.

Let it boil for about an hour then add the whole tomatoes, salt and until the meat boils if you don't have small children like me you can drink the remaining wine :)

If necessary, fill it with water, the idea is not to put too much from the beginning.

When the meat is cooked, put it on a polenta and let the food drop a little. Stir carefully so as not to crush the tomatoes.

Grind the pepper on top and the slaughter can begin :)

  • visits to the Selgros meat district are addictive
  • good stew as in Transylvania you rarely find

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What ingredients do we use for the stewed beef steak recipe?

  • -1.5 kg of beef of any kind (pulp, brine, apricot, breast, white broth, etc.)
  • -1 large onion
  • -1-2 carrots
  • -2 was dafin
  • -1 teaspoon grated pepper or just as much as 3 fingers
  • -400 g tomatoes in broth
  • -1 tablespoon of paprika
  • -1 large clove of garlic
  • -1 teaspoon with dried thyme tip
  • -2 teaspoons salt
  • -50 ml white wine
  • -50 ml oil

Tomato sauce with wine and vegetables for beef or pork steak

Tomato sauce with wine and vegetables for beef or pork steak recipe step by step. Tomato sauce recipe (for tomatoes) for steak. How to make the sauce for roast beef or pork in the oven? Steak sauce like at a restaurant. How does the steak sauce thicken? Tomato sauce and wine for steak on the tray.

This tomato sauce with wine and vegetables is made from ripe vegetables and tasty juices left by meat during frying or baking. I often make steaks on the tray because they don't rob me for long. It takes very little seasoning for beef, pork or chicken and cooking vegetables. Otherwise, the oven does all the work!

The best sauce for steak is made with many vegetables, wine, cognac or other brandy and butter.

It is logical that the steak sauce is tastier if you cook some vegetables with the meat in the pan. We are talking about roots (carrots, parsnips, parsley, celery) but also tomatoes, onions, garlic, leeks, etc. Depending on the taste, add or not cumin, bay leaf, thyme or other aromatic herbs. It is not good to put them all at once because they will even out the taste of the sauces. Better 1-2.

In the picture below you see a stewed beef steak with wine sauce, vegetables and tomatoes and new potato garnishes with dill and butter (recipe here) and pan-fried garlic mushrooms (recipe here).

This sauce with wine and vegetables for beef steak I prepared very quickly after I took the tray out of the oven. Sauces should generally be strained, degreased, reduced (boiled to reduce), seasoned and tied with something. Liezon (liaison in French lb.) can be a little starch dissolved in cold water and cubes of cold butter. Sometimes sweet cream is put in sauces but necessarily natural, do not imitate Gran Cucina or other nonsense called "cooking cream".

The contribution of tomatoes in this sauce comes from 2 parts: from the tomato marinade in which the meat was kept and from the concentrated tomato paste added at the end.

Here you see a sauce with Armagnac (or other brandy) that I made at a beef stew with vegetables at the plantersrecipe here.

From the quantities below it results approx. 6-8 servings of tomato sauce with wine and vegetables for beef or pork steak.