Beef Meat (Page 29)

Tahina Sesame Goulash
Tahina Sesame Goulash is served with couscous. For the Tahina Sesame Goulash, first peel the carrots and cut them into slices. ...
Teriyaki beef skewers
Teriyaki beef skewers become very tender because they are marinated in Teriyaki sauce for at least an hour. The Teriyaki beef skewers taste particularly good with homemade mango chutney. ...
Texas chili con carne
Texas chili con carne For Texas chili con carne beef neck steak cut into strips. Dice tomatoes, onions and garlic. ...
Turkish Olive Goulash
Turkish Olive Goulash For Turkish olive goulash you should definitely use Marmara olives or other dried black olives with pits, which are marinated in oil, as they give the sauce its special aroma. It does take some work to remove the cores yourself, but the work is worth it. ...
Tuscan hip steak ragout
Tuscan hip steak ragout For Tuscan Hip Steak Ragout first of all scald mushrooms with boiling water and let them swell. Cut the hip steak into small cubes. ...
Veal chop & sauerkraut potatoes
Veal chop & sauerkraut potatoes Veal chop and sauerkraut potatoes are served with a sour cream dressing. Peel the boiling potatoes. ...
Veal Cut up
Veal Cut up For veal cut into strips, first quarter brown mushrooms. Finely dice shallots, onion and garlic. ...
Veal fillet with cream mushrooms
Veal fillet with cream mushrooms To veal fillet with cream mushrooms are served mini potato dumplings. Preheat oven to 200° C. ...
Viennese goulash with dumplings
Viennese goulash with dumplings For Viennese goulash with dumplings soups cut vegetables into small cubes and vegetables onion into strips. In a saucepan, heat the corn germ oil and fry the beef goulash vigorously. ...

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