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Sandwich with muscle and "Something very fine"

Sandwich with muscle and

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Sandwich with muscle and "Something very fine":

I cut the buns in half, greased them with something fine from Delaco, placed two slices of muscle on each one, put on their hats and ate them. They had lunch with me, they went great with my hunger.

Tips sites

1

I would have preferred tomatoes instead of ketchup.


Ingredient Boeuf Stroganoff

  • 500 grams of veal muscle
  • 1 tablespoon flour
  • 1 tablespoon worcestershire sauce
  • 60 ml. of cognac
  • 300 ml. beef or poultry soup
  • 1 large onion, finely chopped
  • 1 clove of garlic, crushed
  • 200 grams of fresh or dried mushrooms, previously rehydrated
  • 70 grams of butter
  • 1 tablespoon olive oil
  • 250 grams of sour cream with at least 25% fat
  • 1 tablespoon mustard
  • 1 tablespoon grated tomato paste
  • 1 teaspoon sweet pepper
  • salt pepper

Prepare Boeuf Stroganoff

Because I used dehydrated mushrooms, in my opinion, the tastiest mushroom you can find to buy, I started cooking by rehydrating the mushrooms, according to the instructions on the package.

The meat is cleaned of skins and cut, perpendicular to the fibers, into thin strips:

Add salt and pepper, add the Worcestershire sauce:

The meat thus seasoned is dressed in flour:

In a large saucepan, add the olive oil and then 2/3 of the butter. When the fat is heated, add the meat strips one by one and sauté until lightly browned:

After all the meat strips have browned, add them back to the pan, pour the brandy and allow the optional alcohol to evaporate, it can be flamed for a stronger aroma, in which case you must stop the hood before ignite alcohol vapors!

As soon as the flame is extinguished, remove the meat from the pan, add the remaining butter, onion and garlic. Cook, stirring constantly, until onions soften and add mushrooms:

Cook for 3-4 minutes and add the meat. Extinguish everything with the soup, mix vigorously, insisting on the bottom of the pan, then let it boil in very small pots for 10-15 minutes (until the meat is tender):

Homemade cream with paprika, tomato paste and mustard, dilute with 2-3 tablespoons of hot sauce and add to the pan:

Be careful to use a good quality cream (at least 25% fat), otherwise it will cut!

Bring to a boil and simmer for another 2-3 minutes, after which the food is ready to serve:

Beef Stroganoff is served hot, with pasta, rice or natural potatoes. I opted for gnocchi with cottage cheese as a side dish and it was a very inspired choice:


Recipes Pork dishes

Eggplant stuffed with pork
Peel a squash, grate it and squeeze the juice. Wash and squeeze the juice. . Cabbage stuffed with pork
This delicious dish can make all your acquaintances love the way you know how to associate pork with blessed vegetables, even after the first invitation to dinner! . Pork rolls with mushrooms
The meat is well cleaned and washed, you will cut it into ten pieces (or you will slice it into 10 thin slices, depending on the piece of muscle) and you will beat each piece as for the slices. .

Smoked fish sandwich

We get a little out of the cooking area and try to prepare some quick snacks. The smoked fish sandwich is very well known, most use smoked salmon with a cream cheese and possibly a donut in vinegar to balance the flavors, but not everyone can afford to buy smoked salmon fillets so I thought I'd show you a more budget recipe in which you can also use smoked mackerel or any other smoked fish. We have two variants of such a sandwich, I recommend you try both.


Mustard Crust Pork Muscle Ingredient:

  • 1 piece of pork tenderloin of 500-600 grams
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 1 teaspoon sweet paprika, flavored
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil

for the crust:

  • 1 tablespoon classic Maille Dijon mustard
  • 1 clove of garlic
  • 1 tablespoon chopped green parsley
  • 1-2 rosemary branches
  • 1 tip of a pepper knife
  • 1 tablespoon white breadcrumbs
  • 1 tablespoon finely grated Parmesan cheese
  • 1 tablespoon olive oil

for salad:

  • 200 grams of pre-cooked or boiled beetroot, peeled
  • 1 large carrot
  • 1 living room
  • 1 small apple
  • 1 good lettuce master (or a salad mix of your choice)
  • optional: toasted bread croutons
  • 2 teaspoons Maille mustard with honey
  • 1 teaspoon of honey
  • 3 tablespoons balsamic vinegar
  • 1 clove of garlic
  • salt and pepper
  • 1 tablespoon olive oil

Preparation of Pork Mussel in Mustard Crust:

1. The pork tenderloin cleaned of any traces of skin is rubbed well with a homogeneous mixture of spices obtained from 1 clove of crushed garlic, the broken and finely chopped leaves from 1 sprig of rosemary, 1 teaspoon of sweet paprika, 1 teaspoon of sugar brown, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover with cling film and let it rest at room temperature for half an hour.

Meanwhile, heat the oven to 200 degrees Celsius.

Heat 1 tablespoon of oil in a large pan (ideally to choose a pan that is also suitable for the oven) and brown the muscle quickly on all sides.

2. After the muscle has browned, put it in the preheated oven at 200 degrees for 6-7 minutes.

3. Meanwhile, prepare the aromatic herb crust, mixing in the blender the chopped parsley and rosemary, the grated Parmesan cheese, the crushed garlic clove, the ground pepper and the breadcrumbs. After mixing well, add 1 tablespoon of olive oil and mix for a few more seconds.

4. Remove the muscle from the oven and grease with classic Maille Dijon mustard on the entire surface.

5. The mixture prepared for the crust is placed in a flat plate and the muscle is rolled, dressing it well on all sides, pressing lightly so that the crust adheres as well as possible.

6. The muscle covered in aromatic herb crust is still put in the oven for another 7-8 minutes. The muscle is ready when the temperature inside reaches 63-65 degrees Celsius, do not leave it longer because it will dry out and lose both its juiciness and its beautiful, pink color. Remove the muscle and cover it lightly with aluminum foil, letting it rest for 10 minutes, so that the juices released by the meat during roasting are redistributed into fibers.

Of course, if you want to serve pork tenderloin dressed in mustard crust and herbs with a garnish, after the rest time can be sliced ​​and served as desired. I recommend, however, with all my heart, to join it in the salad whose preparation I will show you further.

1. To prepare the salad, first we take care of the vinaigrette sauce: crush 1 clove of garlic and mix well with salt (about 1/2 teaspoon), add the 2 teaspoons of mustard with honey from Maille, honey beeswax, balsamic vinegar, pepper and mix very well. After the salt has dissolved, add the olive oil (1 tablespoon). Taste the vinaigrette and match it to your taste, it must be balanced by sweet-sour-salty and have a taste intense enough to flavor the whole salad. If the sauce looks too viscous, dilute it with 1-2 tablespoons of cold water.

2. Cut the julienne as finely as possible and mix evenly with the grated beets, the grated apple and the carrot. Separately, break the lettuce into pieces like a mouthful.

To assemble the salad, divide the lettuce or salad mix on plates and sprinkle with vinaigrette (picture 1). Divide the grated vegetable mixture on top (picture 2) and season with the vinaigrette again. Finally, add the slices of muscle and sprinkle with the rest of the vinaigrette, adding (optional) a few croutons.

This salad is incredibly tasty and good-looking, good even for impressing some pretentious guests.


Sweets recipes

Sweets are a guilty pleasure for each of us, whether we are children or adults by nature. Each delicious meal ends with a tailor-made dessert. Pancakes, ice cream, cakes, cake, muffins or tarts - here are just a few examples of sweets that no one could refuse. From the simplest to the most complex desserts, there are recipes for sweets that even a child can cook. With or without baking, hot or cold, sweets are welcome at any time and in any quantity.


SPINACH WITH PORK MUSCLE

For those who want a little meat next to spinach, this recipe is perfect:

INGREDIENT:

1 pork tenderloin
1 kg of spinach
1 cup tomato juice
1 tablespoon tomato paste
1 nutmeg powder
2 tablespoons white wine
1/2 cup water
2-3 tablespoons flour
1/4 cup chicken / vegetable / water soup
1 yellow onion
1 string green onion
1 clove of green garlic

Cut the pork tenderloin into slices, season with salt and pepper, powder them with a little flour, then fry them in hot oil. Quench with 2 tablespoons of wine and half a cup of water. Let it boil until the water evaporates.

Spinach washed and cleaned of tails, boil it for a few minutes in salted water, then drain it in a strainer. Chop the spinach as finely as we can.

Put the finely chopped onion and fry it in the pan in which we fried the meat, until it starts to turn a little golden, then put the finely chopped green onion and garlic.

After they have all hardened, add the spinach, tomato juice, tomato paste, nutmeg, chicken soup and let it boil for 5-8 minutes, over low to medium heat.

Add the pieces of meat, season and let it boil for another 10 minutes, over low heat, until the flavors blend and the sauce decreases, without becoming a dry food, without any sauce.

Spinach is healthy and good, so the challenge of May cooking with spinach makes me very happy.


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(5 points / total votes: 16)

ana sauber 4 years ago - 30 September 2013 22:24

Re: Pork tenderloin in tomato and mushroom sauce

Ioana, you have exceptional recipes. Congratulations

Ruxandra 4 years ago - 2 October 2013 18:21

Re: Pork tenderloin in tomato and mushroom sauce

The recipe sounds great! I plan to try it tonight. I have a little confusion: add 150 ml of chicken soup and 150 ml of water (I ask because I saw that the water is not passed to the ingredients). I was planning to replace the chicken soup with water. Should I put 300 ml of water?

Ioana 4 years ago - October 3, 2013 09:05

Re: Pork tenderloin in tomato and mushroom sauce

Tania 4 years ago - November 8, 2013 8:12 PM

Re: Pork tenderloin in tomato and mushroom sauce

I have made this recipe several times already. I really liked the polenta and it is very tasty, I recommend it with pleasure. I put the bigger piece of muscle (after the family) and finish it in the oven. I don't think there's a big difference. It's on the to-do list

Adin Manea 4 years ago - November 9, 2013 11:24

Re: Pork tenderloin in tomato and mushroom sauce

It's the first time I've heard of such a thing. I'll try as soon as possible.

maria 4 years ago - 8 December 2013 11:46

Re: Pork tenderloin in tomato and mushroom sauce

can mushrooms be exchanged for another sponge class?

Ioana 4 years ago - 9 December 2013 09:01

Re: Pork tenderloin in tomato and mushroom sauce

of course maria, you can put another type of mushroom.

Sabina 3 years ago - 17 January 2014 22:50

While I am preparing this delicious recipe, after I have finished the Greek chicken soup, also after your recipe, obviously, I want to thank you enormously for all the recipes posted, which I find excellent (I can't list them, there are too many)) and for all the work done, but also for the fact that you share them with us. Every time I run out of ideas I go to your site and I always find something I can try. I admit, I haven't done anything in the pastry section yet, but I'll get there too. So, thank you from the bottom of my heart and much, much success on all levels!

Ioana 3 years ago - 18 January 2014 11:51

Re: Pork tenderloin in tomato and mushroom sauce

with great pleasure, Sabina.

helen 2 years ago - 20 September 2015 20:21

Re: Pork tenderloin in tomato and mushroom sauce

Extraordinary.
I really appreciate the fact that you have detailed all the stages so that the beginners in cooking (like me) can handle it. An indescribable goodness came out that I associated with spaghetti

Ioana 2 years ago - September 21, 2015 09:48

Re: Pork tenderloin in tomato and mushroom sauce

very good starter! two or three more recipes and switch to advanced

Laura Roman 2 years ago - October 22, 2015 2:15 PM

Re: Pork tenderloin in tomato and mushroom sauce

The recipe looks tasty, I will definitely try it, I still have a question: the meat is pork, why add chicken soup and not vegetables? Can't you feel the taste of chicken with the taste of pork?

Ioana 2 years ago - 22 October 2015 14:22

Re: Pork tenderloin in tomato and mushroom sauce

you don't feel the taste. Chicken soup can be added with beef or pork without negatively affecting their taste. In addition, I usually have chicken soup ready in the freezer. but if you have vegetable soup it works like that.


Prepare for awesomeness: sandwich with pork muscles!

Last week, as you know, I successfully fouled the office proximity food with two successful attempts at the bestial package and, especially, nutritionally correct, as it turned out for me at SuperTracker. This SuperTracker is a tool that the people from the nutrition course I signed up for made available to us, which translates everything you eat into nutrients and tells you where the bugs are. (By the way, I'm good at planning meals, it turns out that my plans are very correct, I still have to work on the implementation :)) In even brackets, I learned, for example, that in vain I was forced all my childhood to eat spinach under the false pretense that I have anemia if not because yes, spinach has iron, but it also has some issues that make the absorption of this wonderful iron deposit to be extremely sad). Returning.

I said I brought it home for two days. I wish there were three, but I couldn't. It's okay, this week will be better, I said yesterday, as I was consciously making my meal plan. And it will be three days in which I will not eat the scoundrels. And then four. And then five. The slavery of snitel will be abolished. I will be me too, but in the low-fat version. You will love me as well. Yes Yes Yes.

What is certain is that today, at noon, we are eating something so excellent, that although I only have pictures of what appears to be overchewed food, I said that I can't spare you, I have to tell you. Well, the centerpiece of today's package is the pork with sandwich and arugula sauce with mustard. In wholemeal bread with seeds. It requires more preparation than a classic ham-with-cheese, but the reward is just right. Therefore,

  • Take a young pork tenderloin and jam with olive oil, thyme, garlic and paprika. Put in a tray. Pour red wine and a little water next to it. Cover and bake on low heat, browning slowly. When it is completely tender, it is uncovered and allowed to catch a beautiful crust. Not too burned, not too swaying. Just right so. Do not cut hot. Cool thoroughly and attack it with a sharp knife only the next day, or several hours later. It is sliced ​​thin, fine, with serial killer precision.
  • The base of the sandwich is an arugula and mustard sauce, obtained in a suspicious, banal way, from a box of blended arugula with two teaspoons of sweet mustard, a little olive oil and a little lemon. This sauce thus obtained, which can be easily made the night before, is spread in a thick layer on a good slice of bread, with seeds.
  • Cover the bread with a tender lettuce leaf. Garnish with cold pork slices. Season with salt and pepper. Cover with another slice of bread, greased with the wonderful maglavais.

That's all, folks :) I wish you a quiet week.

PS: Be grateful. Read the labels. Do not spit against the wind.


Pork muscles with sauteed vegetables

Pork muscles with sauteed vegetables: carrots and green beans. Pork muscle it's a very dear meat (after the nape of the neck) that gets me out of a lot of trouble due to lack of time. In short: if I have a pork tenderloin in the fridge (or if I remember thawing one in the evening) I'm sure I can cook something good for my family. The variations are endless, from simple frying in a pan (2 minutes on each side and mousse in olive oil to which I add a tablespoon of butter) to quick escalope with mushrooms and sour cream or Asian minutes with soy sauce, fresh vegetables and taietei.

This piece of tender and juicy meat (muscle) is suitable for fast cooking - so in my style! Recipe shown below (Pork muscles with sauteed vegetables) is made on a spring Sunday - so with time and patience and for the garnish. I normally accompany fried meats with assorted salads (I kind of removed the potatoes from the scheme), sauteed vegetables or rice. In this case, the colors of the green carrot-bean sauté are very cheerful and really inspire spring.

  • a pork tenderloin of about 600g
  • 300g raw, tender carrots - about 2-3 pieces, depending on size
  • 300g green beans with thin pods (French) - fresh or frozen
  • 3 cloves of garlic
  • salt pepper,
  • 100g butter (50g for sautéing and 50g for frying)
  • 1 tablespoon olive oil



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