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Onion stew with leeks

Onion stew with leeks


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Peel an onion and finely chop with the leeks only the white part to the leaves (if you do not have leeks no problem I do without and it is wonderful)

Cook in oil for about 15 minutes, then put the paprika and small diced potatoes, then the chopped pepper and let it boil well until the potatoes are cooked.

Put tomato paste (if you like we like it, it tastes good) and green squash and let it boil for 2-3 more minutes, then turn off the heat.

Serve with polenta or according to your preferences and pickles



Mushroom stew with onion, garlic, tomato sauce and soy cubes & # 8211 fasting recipe (vegan)

Mushroom stew with onion, garlic, tomato sauce and soy cubes & # 8211 fasting recipe (vegan). Delicious fasting stew with mushrooms, soy and polenta. Eating mushrooms with onions and soy cubes. How to make soy paprika with vegetables? A simple and quick fasting (vegan) recipe. Soy stew with mushrooms. Recipes with textured soy. Fasting recipes. Sauce recipes.

I made mushroom stew with onion, garlic, tomato sauce and soy cubes (BIO) as a vegan or fasting dish. My father was very pleased with her and I must admit that I also really liked him. You really don't realize he has no meat! You can use pleurotus mushrooms but also other types of mushrooms: white or brown mushrooms or a mix of forest mushrooms (yolks, dew sponges, mushrooms, etc.).

Textured soy is found in the form of granules, cubes or schnitzels. There are also BIO soybean variants, not genetically modified. For the recipe for soy stew with mushrooms I used the cubes that appear at the top of the picture. By hydration and boiling they swell and increase in volume.

Here's how I made the fasting schnitzel from soy (BIO) & # 8211 the recipe here.

Or a pasta sauce like fasting bolognese from small soy & # 8211 see here.

From these quantities results 2-3 servings of mushroom stew, onion, garlic, tomato sauce and soy cubes.


Beef stew in onion sauce, how to make beef stew according to a simple recipe
  • We mix and then we put the pieces of meat, the peppercorns and the bay leaves that we add broken.
  • Season with ground pepper and add hot water just enough to cover the meat.

All we have to do is cover the pan with a lid and let everything cook until the meat is cooked. I left the pan on the fire for about an hour but it depends on the type of meat used. In the meantime if the sauce drops too much you can add hot water.

We try with a fork to see if the meat is cooked and then sprinkle parsley and stew in onion sauce can be served with your favorite garnish. I served stew with mashed potatoes but you can serve it with sauteed vegetables, a garnish of rice or vegetable puree. Good luck and good appetite!

Sarmale in sour or pickled cabbage leaves rolled in Turkish style or traditional sarmale rolled in a different way than usual. The stuffing of sarmale is the most common, the one with a mixture of minced pork and beef. it is not overly fat.

Pork stew with garlic and tomato juice or Transylvanian jelly is served with polenta or mashed potatoes. It is a very popular food recipe in Banat and Transylvania and is known as adimoaca or pork cricket.


Leek food with meat

Leek dish with beef, chicken or pork, recipe step by step. How to make a delicious leek dish, stewed under the lid. Leek food with meat & # 8211 recipe, ingredients and preparation illustrated with pictures.

Here in Banat, leeks have a reputation for being an "Oltenian" vegetable. This is before the famous sequence from the movie Nea Mărin, with the diplomat's briefcase from which a few beautiful fries came to light. For as long as I can remember, there was a kind of restraint towards the innocent vegetable, a "be good, give it to them, there", in fact, an attitude approached even today towards the ingredients we don't know much about. So not that they wouldn't be good, but if we lived without them, what else would we need?

You see, as now some things, like halloumi cheese, on the list of ingredients in a recipe cause rejection reactions from "what else is that?" until "boy, at my house only & # 8217 with halu & # 8230 ptiuuu! that's why they fed you. ”, Just like that, my dear ones, some have rejected leeks and still do. And the eggplant, I remember my grandmother didn't eat eggplant until I made it. That if my great-grandmother didn't have them in the garden, she automatically concluded that they were not good to eat.

Well, quite exceptionally, leeks ended up in my grandmother's conservative kitchen and not anyway, but as recipes usually circulate, through friendship. Of all the neighbors, she had befriended Mrs. Burlan, originally from Târgu Cărbunești. She was a very nice person, in fact, I liked her too and she also had two older girls than me, whom I admired since I couldn't and dreamed of being like them when I grew up too.

Well, Mrs. Burlan, more curious by nature than my Grandmother, one day wanted to taste her neighbor's pot, in which she boiled a green bean soup like in Transylvania, and what do you think? He liked it very much. She immediately asked for the recipe and started cooking it for her family, who received it with passion. And another day, when Buna's goodwill had already been fully won, by the unreserved adoption of a Transylvanian soup in an Oltenian kitchen, Mrs. Burlan invited her to taste her leek food. My grandparents could not believe that such sweet, fragrant and fragrant food could come out of the green and indecently erect "duduroanea". After asking about ten times if what he eats is definitely leek, he asked for clarifications and here, the Oltenian vegetable conquered our western cuisine, to the delight of the tasters.

The following recipe is not the one I received from Mrs. Burlan, although, as far as I can remember, the taste is about the same, sweet and very pleasant aroma. My grandmother didn't write down her recipe, she did it out of her mind, so today I cook the leek food according to the recipe from Silvia Jurcovan's book. I made it with beef, I know for sure that our neighbor often made it with chicken and that it can be made with practically any kind of meat. It is a fine food and cooked with dichis, you need patience and a little attention, but the result is delightful.


Preparation

1. Peel the onion and finely chop it. We cut the chicken breast into pieces and chop the garlic cloves from the knife. Heat 2 tablespoons of oil in a larger pan or saucepan and sauté the meat until it changes color. When the meat changes color and begins to show that it is browning, add the chopped onion. Add a pinch of salt and a pinch of pepper and sauté until the onion softens and becomes transparent. At this point it is the turn of the chopped garlic. Stir and simmer for another two minutes to let the garlic leave its aroma.

2. Peel the tomatoes & # 8211 easier operation if we immerse them in hot water & # 8211 and cut them into cubes. We cut the kapia pepper into rounds, that is, we leave it bigger to see it, smell it and taste it next to the leek. Thus cut, add the tomatoes and peppers to our pan. Stir and let them heat and let their juice.

3. Take care of the mustache and more ruined leaves and cut it into pieces of about 2 cm. Put the leek pieces in the pan over the others and mix gently. We give a little dry thyme, as long as you take it between three fingers.

4. Add about 3 tablespoons of soup, enough to cover all the things in the pan and let it simmer until it decreases and a sauce is formed.

5. Cut the bread slices into cubes. I used black bread because it is tastier, sweeter. Heat a pan, melt the butter and fry the bread cubes until golden brown.

6. When we eat, put the croutons over the stew and sprinkle with freshly chopped parsley.