Traditional recipes

Beef pulp with baked vegetables

Beef pulp with baked vegetables

Grease the pan with oil, add the pieces of meat, cut the onion and julienne peppers separately, the cherry tomatoes in half, the leek thread is cut very thin longitudinally. If the spinach is frozen, take the bouquets and add them, if it is fresh, wash it, chop it and add it. Add the garlic cloves cut into thin strips, add the balsamic vinegar, let it boil a little (5-7 minutes) then add the red wine, salt, pepper and paprika and bake for 15 minutes.

After 15 minutes, add a little water to the pan to continue cooking. After 45 minutes, add the homemade broth (tomato paste) and continue cooking at the right heat because the amount of water has decreased and the ingredients are now cooked and do not boil anymore. Try the meat from time to time, the food will have to take on a special color that will entice you to eat it immediately. For example, I attach some photos.

Good appetite

Vita Angus steak in the oven

For a long time we have been flirting with the idea of ​​a baked beef steak and a pepper sauce, which I honestly adore not only on beef but on any other meat. For this steak I chose a piece of Angus beef namely chiulota, a piece of beef matured with a thin layer of fat. We don't need a lot of spices for baked beef, salt and pepper are enough to get a tender and tasty steak.

Ingredients for Vita Angus steak in the oven

  • 1 kg Vita Premium Angus meat
  • 1 teaspoon Himalayan salt
  • 1 tablespoon green peppercorns
  • 2 tablespoons olive oil
  • 50 gr butter
  • Green pepper sauces
  • 3 tablespoons green peppercorns
  • a few drops of olive oil
  • 200 ml sour cream for whipped cream 30% fat
  • salt to taste

Method of preparation Vita Angus steak in the oven

  • In a mortar, mix the green pepper and Himalayan salt well
  • Grease the meat at room temperature with a little olive oil and season with a mixture of salt and pepper.
  • Leave the meat like this for about 20 minutes.

  • In a hot pan, drizzle a little oil and fry the piece of meat on all sides, about 4 minutes on each side.
  • Transfer the meat to a tray (I used a heat-resistant glass tray), pouring over the sauce left by the meat after frying. (we put the pan aside but we don't wash it because we use it exactly like that with traces of aromatic oil, for the pepper sauce). Put the pieces of butter over the hot meat and put the tray in the preheated oven at 180 degrees for about 18-20 minutes. For medium rare meat, the meat must reach a temperature of 55-60 degrees C and to have the optimal temperature, we use a meat thermometer.

  • . Depending on the thickness of the meat, it can be left in the oven more or less. If you want a better steak, extend the cooking time by a few minutes.
  • Remove the tray from the oven and cover it with aluminum foil and let the meat rest for a few minutes (about 15 minutes). This allows the juices to distribute from inside the steak and keep the juices from draining after we cut the meat.
  • Meanwhile, prepare the pepper sauce.

  • Drizzle in the pan in which I fried the meat a little oil and lightly fry the berries and green pepper. Add a tablespoon of brandy and let the alcohol evaporate then add the whipped cream and simmer until it thickens slightly. Add salt to taste.

→ Some important tips on how to cook beef, I read here and here.

  • 1.5 kg pork leg with bone and mice
  • 3-4 tablespoons oil (or lard)
  • 3-4 cloves of garlic
  • salt and pepper
  • 1 teaspoon grated paprika
  • green thyme (or thyme)
  • 200 ml white or rose wine
  • 3 medium potatoes
  • 2 carrots
  • 1 green bell pepper (much better red)
  • 1 red onion
  • 1 large tomato

Prepare a large tray and put the piece of meat in it. Salt, pepper, add the oil, sprinkle with paprika, thyme leaves and garlic passed through the press or put on a fine grater.

Cut the mouse from place to place.

Massage the meat well on both sides, add the wine, cover with a lid or aluminum foil and put the tray in the oven at 190 ° C.

It is important that the tray is well covered so that the liquid does not evaporate too quickly. But, you can fill it with warm water.

Check the steak and if, after an hour, an hour and a half (depending on how big the piece of meat is), the fork is slightly in it, it's time to put the vegetables.

Cut the potatoes into not too thick slices, the carrots into rounds, the larger sliced ​​onion, the tomato and the pepper into slices. If your tray is more roomy, you can put another potato two plus it, carrot or whatever you like best.

Salt and pepper the vegetables and, if the liquid in the pan has dropped too much, add a glass of water.

Cover again and put the dish in the oven.

When the vegetables are almost cooked, uncover the tray, increase the oven temperature to 200-210 ° C and leave it for another 20 minutes or until it browns nicely.

Eat hot steak with vegetables. A glass of red wine works great. Good appetite!

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Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.


  • 750 gr. beef pulp
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • 350 ml. beer
  • 1 sprig of thyme
  • salt and pepper
  • oregano and dried basil

Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.

I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.

Grease it with a tablespoon of olive oil, season it with salt and pepper and then sprinkle on both sides oregano and dried basil.

Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.

I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.

I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.

Pour the sauce into the pan along with the steak and the entire amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.

I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.

When it is almost ready, I remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.

While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.

Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.

Baked beef with vegetables

If you are already a fan of this chicken stew, then you will surely like today's recipe. The same simple idea: just place the ingredients in layers in the pan (without frying, sautéing.) And look at the oven until it is ready. Next weekend I repeat it, but it needs a bigger quantity, I just caught its taste. You can find the recipe I was inspired by here.

Deer meat in the oven

For deer, or any other game in general, you will need a coconut, it is the only one that keeps the humidity perfectly in the oven. You can also use a regular tray, with a lid or aluminum foil, but you will need to hydrate the meat more often. The game meat is fair and hard & # 8211 being wild animals, they don't have time to accumulate fat because they run / fly all the time and the muscles are trained and strong. With game meat, two types of sauce go perfectly, salty or sweet. Below is the recipe for brown beef sauce but you can also try a berry sauce or quince with burnt sugar & # 8211 after all it is a matter of taste.

Deer meat (pulp, 2, 3 kg):

Fry the piece of meat in the casserole, in a little oil, on all sides. Remove and add chopped onion, garlic, cook for a few minutes, then some vegetables you have on hand: carrots, celery, parsley root and parsnips. Put the meat back, let it boil, add half a liter of red wine, let it boil well until the alcohol evaporates, add a liter of beef or chicken stock, a few bay leaves, salt, pepper, sweet paprika. Bring to the boil and put in the oven at 150 degrees. Every maximum 2 hours, turn the piece of meat. After the first turn, add a few chopped oranges, without the skin. It will be ready (tender) after 5-6 hours. Remove the meat on a wooden bottom and pass through the sieve the remaining vegetable sauce. It can be thickened on fire by evaporation, but it will not be fantastic.

For serving, if you choose the beef / salty sauce, a steamed green beans and a mashed potato make a royal meal!

For two cups of sauce, you will need about 1.5 - 2 kg of beef bones, with some fat, meat and marrow. If they are bald, keep them for dogs because you work in vain. Two carrots, two large onions, half a head of celery, cut into suitable cubes. Salt, pepper, half a cup of tomato paste, half a liter of red wine (do not use house wine), two bay leaves, a tablespoon of vinegar, 1l stock of beef.

Brown the bones in the oven, on a tray lined with baking paper, at 180 degrees, until they start to brown (about 30 minutes). Add the vegetables, mix and arrange the bones on top. Leave in the oven for another 20 minutes, until the bones turn brown.

After adding the vegetables, start to cook the tomato paste, with a tablespoon of oil, in a large pot. After changing its color to very dark red, add half of the wine. Homogenize and mix from time to time, until it decreases and remains a thick paste. Repeat the process with the rest of the wine then add the beef stock. It will be almost 20 minutes since you started the operation, so take the tray out of the oven and add the bones and vegetables to the pot. If the bones and vegetables are not well covered, add more stock or warm water. Add a little salt, a little pepper, bay leaves and vinegar. Cut a circle with the diameter of the pot from the baking paper in the tray and cover the contents of the pot. Leave on the fire for at least a few good hours. Allow to cool slightly, strain and store in the refrigerator, in jars, for a few days or in the freezer, in plastic boxes, for a few months.

What you have done so far is the base, which can be customized according to taste and depending on the meat or garnish it completes. To finish it, ideal for deer, keep the sauce strained in a saucepan, over low heat, add a little Dijon mustard (start with a teaspoon), season with salt and pepper, mix and taste. Add a tablespoon of butter, possibly add mustard if you like a stronger taste. If you want a thick sauce, add a teaspoon of starch / corn flour and stir a little until it thickens and blends. Great for baked beef or mashed potatoes.

Lamb leg in beer, with vegetables, in the oven

I have met many people who do not eat lamb for a reason that seems at least bizarre to me: it tastes like (or smells like) sheep. To those who dislike the taste or smell of sheep, I recommend this leg of lamb, made leisurely, in brown beer, in the oven. Beforehand, the pulp must be cleaned and the skins and excess fat (tallow) removed, respectively. A long marinade, with lemon juice, garlic and some aromatic herbs makes it tender and removes all unpleasant odors. An ideal dish for a family holiday, such as Easter meal.

What do you need?

For marinade:

  • 2 heads of garlic
  • 1 teaspoon coarse sea salt
  • 2-3 tablespoons of sunflower oil
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon rosemary leaves
  • 1 teaspoon spice mixture for stifado
  • 2 teaspoons balsamic vinegar
  • 1-2 lemons.

For the steak itself:

  • 1 hind leg of lamb (about 2 kg)
  • 4 heads of garlic
  • 2 sprigs of green rosemary
  • 1 lemon
  • ½ file
  • 350 - 500 mL brown beer
  • 2-3 matching carrots
  • 5 - 6 white potatoes, not floury
  • 1 teaspoon paprika
  • 2 teaspoons mustard seeds
  • 2-3 teaspoons of honey
  • ½ green dill link.

How do you proceed?

You will first need to prepare marinaded in which the meat will stay cold for about 24 hours.

Peel and grind the garlic (or pass it through a press), then rub it with salt and gradually adding the oil (as when making mujdei).

Then add the chopped thyme, chopped rosemary and the mixture of spices for the stifado in the garlic paste. At the end add the balsamic vinegar and mix responsibly until you get a homogeneous paste.

The meat (from which you have previously removed the excess fat) well washed and dried with absorbent napkins is rubbed on all sides with lemon juice.

Then grease the meat well with the previously prepared marinade paste, put it in a resealable bag and leave it to cool for 24 hours.

For the steak, prepare a large tray, with slightly higher walls, on the bottom of which you place the garlic heads cut in half, which will form a “bed” for the meat, so that it does not sit directly on the bottom of the tray.

Place the piece of meat on the garlic bed, sprinkle with lemon juice and lime. You can add a couple more sprigs of green rosemary, but it's not necessarily necessary.

Pour the rest of the marinade into the pan and add the brown beer, then cover the pan with aluminum foil and place it in the preheated oven at 160 ˚C, where you leave it for about 1 hour, without walking on it.

Meanwhile, prepare the vegetables and the sauce with which you will glaze, towards the end, the meat:

  • carrots are cleaned and cut into thick slices, about 1 - 1.5 cm
  • the potatoes are cleaned and cut into large cubes (if they are new, small potatoes, they can be cut into quarters)
  • mix the honey with the mustard, until a thick, homogeneous paste is obtained.

In addition to the meat, add the carrot slices to the pan, cover the pan again and bake for another 90 minutes (if necessary, top with beer).

Add the potatoes, season with salt and paprika, cover the tray again and bake for another 80-90 minutes.

Remove the foil, grease the meat with honey and mustard paste, put it back in the oven (180 & # 8211 200 ˚C, 10 - 15 minutes) to brown the crust nicely. The last 5 minutes can be cooked with the flame in the oven vault.

At the end, when the meat is well browned and crispy on the outside (you will see that the inside remains tender and juicy) sprinkle everything with chopped dill.

Before serving, remove the whole piece of steak on a plate and let it rest for about 8-12 minutes.

Then you can slice the meat, which you serve with the vegetables from the tray and some seasonal salad. If you ask me about wine, I would recommend a Carménère de Chile.
Have fun and see you healthy again!

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1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Towards the end, 20-25 minutes before removing the preparation from the oven, we take the aluminum foil from the bowl, to let the vegetables drop.

The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)

Method of preparation

Grease the pan with oil, add the pieces of meat, cut the onion and julienne peppers separately, the cherry tomatoes in half, the leek thread is cut very thin longitudinally. If the spinach is frozen, take the bouquets and add them, if it is fresh, wash it, chop it and add it. Add the garlic cloves cut into thin strips, add the balsamic vinegar, let it boil a little (5-7 minutes) then add the red wine, salt, pepper and paprika and bake for 15 minutes.

After 15 minutes, add a little water to the pan to continue cooking. After 45 minutes, add the homemade broth (tomato paste) and continue cooking at the right heat because the amount of water has decreased and the ingredients are now cooked and do not boil anymore. Try the meat from time to time, the food will have to take on a special color that will entice you to eat it immediately. For example, I attach some photos.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Baked lamb leg with vegetables

Preheat the oven to 140 degrees recirculated air (160 degrees upper / lower temperature). Peel the garlic and onion. One onion is cut into cubes, and the other 2 are cut in half. Wash the rosemary and thyme, let it dry and break the leaves.

Garlic cloves are passed with 3 tablespoons of olive oil and herbs. The lamb pulp is washed with cold water, dried by dabbing, greased with 1 tablespoon of salt and aromatic herb paste.

Fry the lamb meat in a bowl with a lid, about 15 minutes, on all sides, then add the onion cubes, bake for 2 minutes, quench with red wine, fill the bowl with the soup and peeled tomatoes and season with pepper. Bake the lamb meat in the oven for about 1 hour, covered with a lid, turning it twice during this time.

Wash and pat dry the fennel and cherry tomatoes. The fennel is cut into slices and mixed with cherry tomatoes, onion slices and the rest of the olive oil, salted and distributed on a tray lined with baking paper. The oven temperature is raised to 160 degrees recirculated air (180 degrees upper / lower temperature), take the lid off the lamb pulp, add the vegetable grill and bake for 25 minutes.