Recipes (english)

Recipes for braising dishes

Stews need some time, but the meat or poultry becomes particularly tender and you get very tasty sauces. It is particularly important that the meat or poultry is fried in portions so that too much meat juice does not escape. After frying, stews should only be stewed with a little broth or wine so that the meat does not boil and becomes tough. The longer the meat stews, the more tender it becomes.

Asian Roulades
Asian Roulades taste very good with Basmati rice. Season the roulades with pepper and salt. ...
Aubergines Beef Goulash
Aubergines Beef Goulash Aubergine beef goulash is stewed in a strong red wine sauce. The aubergines give the sauce a special aroma. ...
Aussie Beef Meat Curry
Aussie Beef Meat Curry This recipe for Aussie beef meat curry comes from Australia. It is served with banana sambal, which goes well with Aussie beef meat curry and reduces the spiciness of the dish. ...
Bavarian pig roast
Bavarian pig roast Bavarian pork roast is served with hearty black beer sauce. Preheat the oven to 220°. ...
Beef Goulash / Viennese Juice Goulash
Beef Goulash / Viennese Juice Goulash is braised for approx. 3 hours, which makes the meat particularly tender. ...
Beef goulash with chanterelles
Beef goulash with chanterelles are served with spaetzle. Heat the lard in a casserole dish. ...
Beef leg slice with cabbage savoy cabbage
Beef leg slice with cabbage savoy cabbage For beef leg slice with savoy cabbage first finely dice carrots, onions and garlic. Season the beef leg slice with pepper and salt. ...
Beef meat Hungarian style
Beef meat Hungarian style Hungarian beef is best marinated the evening before and left to stand in the refrigerator covered. The meat becomes particularly tender. ...
Beef roast
Beef roast This beef roast is prepared with a strong dark roast sauce, as shown in the picture above. By gentle stewing the beef roast becomes tender. ...

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