Option of cooking delicious meat, without much hassle, with a minimum set of products. But this is important during the new year holidays. Veal is not so fat, often the meat may even be dry, but adding cream will transform the dish to a festive one, enhancing the creamy-milk taste of veal. Do not overdo it with spices, they may even be superfluous here. Only pepper and paprika, salt and cream… Treat.
I want to offer a very tasty and easy-to-prepare salad consisting of only three ingredients and a dressing. The salad is good because it can be prepared in advance, which makes it even tastier after standing in the refrigerator, all the components are soaked in the dressing. This salad is very popular with my family and friends, when I cook it, it is eaten first.
Another option for cooking meat in Your piggy Bank. Tender juicy meat pieces, peppers and zucchini in a velvet fragrant sauce. It’s delicious.
Or rather veal on the bone with vegetables, baked in foil. Independent dish is prepared immediately with a side dish that takes less time and turns out tastier.
This salad can be cut into cubes or cubes and serve in a salad bowl. And can be set in portions, more festive.
A simple, reliable recipe for a meat snack with only three ingredients. You will need a dryer or oven able to maintain a temperature of not more than 80 degrees for 5+ hours. Suitable also sonicam and pitching – 60g complete protein per 100g weight of the product is valuable. The meat is salty, but without busting.
Good salad,I love these combinations. Very easy to prepare and very tasty.
Initially, pastrami was made of beef: salted meat, and then smoked. I offer a light version of veal and stewed in a slow cooker.
Juicy marinated veal with eggplants, tomatoes, onion, baked under cheese and mustard crust. Cheese crust will hold the juice, veal will be tender and soft.
The recipe for hashlama and the way it is served is very different from region to region. For example, Kazakh nomads cook hashlama in the form of a stewed mixture of meat and vegetables, shift all layers, and cook without water, in their own juice. In Armenia, given that each “own” boiled, add the potatoes, lots of greenery. Often prepared boiled in soup. The simplest hashlama, and probably the most delicious-in Kakheti. The people there know a lot about simple cooking of the meat. A minimum of components, high soul. Properly cooked meat in addition, except wine, does not need.