The most delicious dishes to be made with veal



Beef Tenderloin (2 kg)
Avocado (1 kg)
Brass (3 S.B. Thin rice)
Olive oil (1 cup)
Orange (2 pieces)
Defneyaprağı (2 units)
Thyme (1 tablespoon)
Salt (1 teaspoon)
Water (6 cups)
Lemon juice (1 coffee cup)
Ready Demi glace Sauce (1 cup)
Crushed pistachio (1 tablespoon)

Wash the avocados and peel off the crust.

Chop the avocados to the same size as the dice. Make sure to chop them all in the same size and form; Otherwise you can't get the result you want.

Put the avocados chopped into a bowl.

Add a tablespoon of olive oil and lemon juice to the avocados and close it with a stretch film and rest until the meat is cooked. This saucing process will give your avocados a flavor as a garnish.

The stretch film prevents the avocados from darking (oxidation) by cutting off the contact with the air.

Extract the rice and soak in water for 20 minutes.
Drain the rice thoroughly.

Put half of the oil in a saucepan and heat the oil.

Add the rice and half a teaspoon of salt and fry it with continuous colander in low heat. Avoid excessive scorching of rice, otherwise a loss of nutritional value occurs in your rice due to excess scorching.
Boil a coarse-sized 4.5 cup of water and prepare the juice of the rice.

After the rice has been scorching for 5 minutes, add the decked water.

Mix the rice and close the lid and cook it until it drains at low heat.

After baking, brew the pilaf for 15-20 minutes.

Get the meat ready.

If you have oil and nerve fragments on the surface of the beef tenderloin, first take these fat and nerve parts without damaging the shape of the meat with the knife.

First slice the meat in the form of steak and cut the thick and beat the meat with a little tattoo. This tattoo process will add softness to the flesh. If you don't beat the meat a little, your meat can stay tough.

Chop the beaten meat pieces into a Julian (3-5cm tall thin/matchstick).

Put the measured olive oil into the thick-based pan and heat the oil.

Add and stir the chopped meats of the Julian.

Stir the spices and cook for 20 minutes with the technique of sauteed the meat.

At the end of the cooking process add the measured salt and stir. If you add the salt to the meat at the beginning, you cause the meat to harden and cook late. Therefore, it should be added to the meal at the end of cooking salt in meat dishes.

Put in a saucepan ready demi glace sauce and 1.5 cup water.
Cook until Demi glace sauce is dark consistency. If the consistency is too thin, add the flour and add the consistency and connect the sauce together to complete the process. To make the sauce look like in the picture, the consistency of the sauce should be fluently and homogeneous at the same time.

Strain the sauce of the avocados you are waiting for in the sauce on a thin filter. If you use it without the filtration process, the sauce flows through the plate to spoil our presentation aesthetically.

Put the matrix mold in the center of the décor plate as in the picture, and carefully place the meat, then chopped, marinated avocados and pilaf, respectively, to the bottom.

After straightening the pilaf with a spoon, remove the matrix mold.

Put the sauce on the sauce flare and tighten it in large drops to the front of the plate, as in the picture. If you do not have a saucepan, you can easily do this by placing the sauce on the oil paper and cutting the tip of the paper.
Wash the oranges and peel their shells properly.

Chop the orange peel as you see in the picture.

The Julian chopped Orange peel is also in the appropriate place of the plate where the picture is in play.

Sprinkle the pistachios on the rice and on the sauce and finish decorating.

Serve Dana Parmentier warmly.


500 grams of beef fillet
200 grams of ham
7-8 pieces of shallots
2 cloves of garlic
3 tablespoons butter
250 grams mushroom
1 bay leaf
1 bunch parsley
1 piece celery stalk
4 tablespoons flour
2 cups broth
1 teaspoon tomato paste
1 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt

First, divide the calf fillet into 10 parts. Then chop the ham in the form of meat. Peel the onion and garlic, and chop the parsley and celery stallions.

On the other hand, mix 4 tablespoons of flour, salt and pepper in a dish, and find the meat that you have prepared the flesh pieces. Then melt 2 tablespoons of oil in the pan. Fry the ham chunks in oil, drain the excess oil of the fried bacon. And get the onions in the oil and the frying pan.

Fry the meat in the same oil and flour. Sprinkle the ham pieces and onions over your meat and cook them all off with the mouth closed, for 10 minutes on low heat.
Add chicken broth, onion, parsley, celery stalk, beaten garlic and tomato paste to your meat. Add salt, thyme and pepper, and make your meal tasty and cook for 30 minutes with your mouth closed.

When your food is cooked, clean the mushrooms. Melt the leftover 1 tablespoon of oil, stir it thoroughly, fry the mushrooms for 6 minutes in this hot oil. Then transfer the mushrooms we roast 5 minutes before cooking into the meat dish. Take the cooked meal from the stove and serve it as hot.

Beef Roasting

500 grams beef Plywood
100 grams of cow concept oil
1 medium onion
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon thyme

Stir the pot thoroughly and place the concept oil and make the oil melt by stirring occasionally until the cartilage is formed. After the oils are melted, remove the remaining cartilage from the oil with the help of Strainers.

Put the meat in the hot oil and fry it on high heat for 10 minutes. Then toss the shells into the whole onion to give it a flavor and sauté some more. Close the lid of the pot and cook it with its juice for about 1 hour by stirring the intermediate intermediate on low heat. In the meantime, you can add 1 cup of water if the meat does not remain water.

After cooking for approx. 1-1.5 hours, you can add salt and spices and then serve it thoroughly after mixing.


750 gr Beef Nuar or contra
1/2 Tea cup liquid oil
2 tbsp butter
1 onion
1 piece Carrot
1 tbsp tomato paste
1 tablespoon flour
5-6 Water cup broth or water
1 bunch of parsley stallion
Black pepper

Put half a cup of tea in the pot and tease it. Put it in the salted and biberlas and fry it until it is cooked. Meanwhile sprinkle with salt and pepper on the flip. Get the meat cooked from the saucer. Add 2 tablespoons of butter to the oil in the pot. Add a large chopped onion and carrot. . Add the Saltea. After you have been scorching for about 1 minute, add a little bit of flour and broth. Transfer the meat to the pot. Sprinkle on the parsley stems. During boiling, clean the foams formed on it with the help of a groin. Cook over low heat for about 1 hour. Slice the cooked meat from a saucer to a wide serving plate. Pass the cooking water through the wire filter. Pour it over the meat. Serve with mashed potatoes.



2-3 Cob CORN
400 grams Dana Nuar
8 Mushrooms
4 bay leaves
1 red pepper
Black pepper

Cut the corn 2 fingers wide. The trash bottle is indexed so that there will be 1 piece of corn, mushrooms, bay leaf, ring sliced red pepper. Continue to string the garbage in the same way until the materials are finished. Hold it until the pan is cooked. After rubbing the meats with salt and pepper, cook the grill until the duplex is soft. Take it to the service plate and slice it thin. Serve hot with garbage bottles.

Bir yanıt yazın

E-posta adresiniz yayınlanmayacak. Gerekli alanlar * ile işaretlenmişlerdir