Saving at home – Roast beef carpaccio with balsamic vinegar

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

You do not have time to prepare a second course but you do not want to pass directly from the entrée to the dessert?

You can cook the roast beef yourself, but if you lack time you can buy it ready from your butcher.

With this tasty roast beef flavored with balsamic vinegar you will make a great meat dish with minimum effort!

Let’s start:

ROAST BEEF CARPACCIO WITH BALSAMIC VINEGAR

Ingredients for 4 people: 400 g Roast beef (you can buy it ready or prepare it yourself with the indications below) – 200 g rocket salad (rucola) – Balsamic Vinegar from Modena – Olive oil – Salt

Preparation:

Wash the rocket salad and arrange it on the bottom of a large serving plate.

On the surface place the Roastbeef slices, one next to the other.

Season with a little olive oil, a little salt and complete with the balsamic vinegar.

The dish is ready!

If you want to prepare the roast beef yourself, here is a quick recipe:

800 g veal swivel – extra virgin olive oil – salt

Put on the bottom of a nonstick saucepan the oil and place the meat. Season with salt and put on the heat, then sauté quickly on all sides (about 10 minutes) over a high heat.

Then cover with a lid, lower the heat and cook for about 25/30 minutes. (if you like the meat red, 25 minutes will be enough).

Then let the meat cool, remove it from the pan and slice it, possibly with a slicer adjusting it to level 2, so that the slices are thin and soft.

Enjoy your meal!

original recipe:

Saving at home – Roasted veal with apples

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

If you like the mixture of sweet and salty taste, then you have to try to cook the roasted veal with apples, a dish that is both simple and effective.

Let’s start:

ROASTED VEAL WITH APPLES

Ingredients for 4 people: half Lemon – 1 glass of Marsala (or apple vinegar) – 800 g of veal pulp – 40 g of butter – Extra virgin olive oil q.b. – 3 apples – salt and pepper

Preparation:

Tie the meat with kitchen string (this is useful to prevent the veal from breaking up during cooking).

Heat the oil and butter in a saucepan and then brown the meat for about 15 minutes over medium heat. Once golden, completely wet the meat with Marsala (or vinegar) and let it evaporate over high heat, salt and pepper.

Cover the pot, lower the heat and cook for 50 minutes over medium heat. Meanwhile wash the apples, peel them and dip half a lemon on the pulp to prevent it from blackening. Then cut them into cubes.

Add the cubes to the meat halfway through cooking and cook. Just before the end, crush them with a fork and continue cooking, stirring occasionally. Once cooked, untie the meat, cut it into slices, arrange them on a serving plate and season with the apple sauce.

Enjoy your meal!

original recipe:

Saving at home – Wellington fillet

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will see how to prepare the Wellington fillet, a must to have in our recipes.
For the mushroom sauce recipe click on:

https://wordpress.com/post/laborsettadelledonne.blog/35507

Let’s start:

WELLINGTON FILLET

Ingredients for 4 people: 1 pack of Rectangular Puff Pastry – 600 g of Fillet of beef – 100 g of Liver Paté – 1 cup of mushroom sauce – 1 Yolk – Rosemary – milk – butter – salt

Preparation:

In a baking dish melt 25 g of butter with rosemary and brown the fillet over high heat, turning it from all sides, for about ten minutes.

Season to taste with salt, pepper, bake in a hot oven at 200º and cook for another 15 minutes. Bake and let cool.

In a bowl pour the mushroom sauce, add the paté and mix well.

Unroll the puff pastry in a baking pan laying it on its special nonstick paper, brush the surface with water and arrange over the fillet; cover with the mushroom sauce and paté and roll the dough well sealing the edges.

Beat the egg yolk with a teaspoon of milk and with the mixture brush the pasta.

Bake in a hot oven at 200 º C. for about 15 minutes.

Bake and serve the fillet cut into slices, accompanied, if desired, with vegetables sauteed in butter.

Enjoy your meal!

original recipe:

Saving at home – Veal strips with artichokes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

If you are looking for a quick recipe but of great effect and that everyone likes, even the youngest, then you have to try these veal strips with artichokes.

The traditional recipe includes the use of fresh artichokes (the Roman ones are the best because you will only have to remove the outer leaves), but if you just do not have time, you can also use frozen or marinated artichokes (the latter in a jar).

Let’s start:

VEAL STRIPS WITH ARTICHOKES

Ingredients for 4 people: 600 g thin strips of veal (soft part) – 4 Roman artichokes (you can also use frozen or canned artichokes) – marjoram – 1 clove garlic – 1 glass dry white wine (or apple vinegar) – a little flour – extra virgin olive oil – butter – salt and pepper

Preparation:

Clean the artichokes removing the hard leaves, adjust them with the knife until you get a cone, peel the tender part of the stems and put in cold water. If you use frozen or packaged artichokes, skip this step.

Cut them into thin slices, eliminating any hay inside and sauté in extra virgin olive oil and garlic, salt, add fresh marjoram leaves and very little water and cover.

Meanwhile, flour the meat quickly and brown it in extra virgin olive oil with a knob of butter in another pan over high heat, to prevent it from losing fluids and harden.

Soak with the white wine (or apple vinegar) and evaporate, then add the artichokes and let flavor briefly.

Serve very warm.

Enjoy your meal!

original recipe:

Saving at home – Venetian style liver

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The Venetian style liver is another simple and very tasty recipe.

The strong and slightly bitter taste of the veal liver blends perfectly with the sweetness of the onions.

You should use the onions from Chioggia, but you can also use the white ones that you already have at home.   

You need only few other ingredients: parsley, extra virgin olive oil, little broth and butter (both optional).

Let’s start:

VENETIAN STYLE LIVER

Ingredients for 4 people: 600 g veal liver cut into thin slices – 500 g white onions – 60 g extra virgin olive oil – 30 g butter – broth or meat sauce (optional) – 1 handful fresh parsley – salt and pepper

Preparation:

Wash the parsley, dry it gently and chop it.

Cut the onions into thin slices.

Put on the heat a pan and add oil and butter.

When the fats fry, add the parsley and the onions, stir, cover with the lid and cook over low heat for about an hour.

After about an hour add the liver, raise the heat, stir and add a few tablespoons of broth or sauce.

When the liver is cooked (about 5 minutes), remove the pot from the heat. Add salt. Put the liver with the onions in a dish add croutons and accompany with polenta or mashed potatoes.

Enjoy your meal!

original recipe:

Saving at home – Beef fillet with mushroom sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The beef fillet with mushroom sauce is second course made of meat, easy and ready in about one hour.

Let’s start:

BEEF FILLET WITH MUSHROOM SAUCE

Ingredients for 4 people: 800 g. of beef fillet – 400 g. of mushrooms – 200 ml. whole milk – 100 g. butter – 3 or 4 shallots – 1 tablespoon flour – 1 small glass of cognac – the juice of a lemon – 2 sprigs of parsley – chili powder – nutmeg – olive oil – salt and pepper

Preparation:

Peel and finely chop the shallots, clean and chop the parsley, wash the mushrooms, dry, cut into thin strips and wet with lemon juice. Melt two or three butter knobs in a saucepan, brown the shallots and then add the mushrooms, cook for ten minutes over medium heat, stirring often, add salt and pepper.

Melt one or two butter knobs in another saucepan, pour the flour and slowly add the milk stirring to avoid the formation of lumps, add salt, pepper and nutmeg, cook for five minutes continuing to turn with a wooden spoon; Pour the mushrooms with their cooking sauce and blend in a mixer (leaving some whole to decorate), all until you get a sauce.

Sprinkle the meat with the pepper powder, heat the oil in a pan and brown the meat evenly for five minutes over a high heat, turn it.

Pour the cognac (or broth) and let it evaporate, cover, lower the heat and continue cooking for another twenty minutes; depending on the taste you can reduce or increase the cooking of the meat by a couple of minutes.

Drain and let rest wrapped in aluminum foil for a few minutes, then remove the aluminum and cut into slices that you will then put on a serving plate.

Serve with the sauce on the side.

Enjoy your meal!

original recipe: https://www.1000ricette.net/secondi-piatti/filetto-di-manzo-con-salsa-ai-funghi/