Search results for: “beef”
Easy Fish Burgers
Who says that burgers need to be unhealthy, full of fat and cholesterol and be avoided by anyone who wants to be fit? That is completely untrue, in this recipe. Check the delicious and fit burgers and sandwiches that follow, and you will never think the same. Who says that burgers have to be only…
Easy Borscht Recipes: Beet and Ginger Soup
Is a delicious, very nutritious and inexpensive soup form Russian Ukrainian origins. There are 2 kinds of borscht; vegetarian and with meat. SERVES: 4PREP TIME: 10 minCOOK TIME: 30 minREADY TIME: 40 minCALORIES: 140 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 5 cup beets, peeled…
Diet Food: Simple, Light Meat Broth Recipe
SERVES: 4PREP TIME: 10 minCOOK TIME: 30 minREADY TIME: 40 minCALORIES: 135 (per serving) ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 2 It water 1 kg lean beef shank 1 whole red or white onion with the skin 1 small celeriac 1 fresh cob of corn 1…
Sauerkraut with Pork and Sausages Recipe (Choucroute Garnie)
This Alsatian speciality shows the German influence on the region’s cuisine. Strasbourg is renowned for its pork and beef sausages – use them if you can.
Braised Ham With Madiera Sauce Recipe (Jambon Braise au Madere)
The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish.
Lamb Stew with Vegetables Recipe (Navarin d’Agneau Printanier)
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!
Roast Stuffed Lamb Recipe (Gigot Farcie)
The lambs which graze in the salty marshes along the north coast of Brittany and Normandy are considered the best in France. The stuffing is suitable for either leg or shoulder joints.
Roast Leg of Lamb with Beans Recipe (Gigot d’Agneau)
Leg of lamb is the classic Sunday roast. In France, the shank bone is not removed, but it is cut through for easier handling. The roast is often served with haricot or flageolet beans.
Veal Escalopes with Tarragon Recipe (Veau a l’Estragon)
These thin slices of veal need little cooking, and the sauce is made very quickly as well.
Veal Kidneys with Mustard (Rognons de Veau a la Moutarde)
In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys. Be sure not to cook the sauce too long once the mustard is added or it will lose its piquancy.