Ricette

„Cucinare è un atto d'amore, è un modo di dare, un modo per condividere piccoli segreti con gli altri.”

- Sophia Loren

Manzo per il pranzo? Cena? Griglia? Per i panini? Per l’antipasto?

La preparazione dei piatti bovini nonostante le credenze popolari, è molto semplice: richiede solo un po’ di conoscenza, un po’ di esperienza e un po’ di fantasia.

Per dimostrare che la carne di manzo è molto facile da preparare, abbiamo preparato ricette per hamburger, insalate, grigliate, pranzi, salumi e antipasti.

È possibile stampare le seguenti ricette e trasformarle in un libro di ricette.

Salad with beef tenderloin

Ingredients:
– salad mix
– beef tenderloin, 300g
– cherry tomatoes, 200g
– red pepper
– a few small canned cucumbers with chili
– red onion, 1 pc.
– mozzarella, 200g
– olive oil, 3 tablespoons
– seasoning for salads
– honey, 1 tablespoon
– apple cider vinegar, 1 tablespoon
– salt
-pepper
– butter, 1 tablespoon
– garlic, 1-2 cloves
– frying oil, approx. 3 tablespoons

1.
Pull the sirloin out of the refrigerator about 2 hours before cooking. Cut into thin slices (it can be slightly frozen so that it can be easily cut into thin slices). Sprinkle with salt and pepper. Fry in a pan in a hot oil with the addition of butter. Depending on the thickness of the slices – if they are very thin fry 2-3 minutes.
2.
Pour the lettuce mix into a bowl. Tomatoes cut into halves, onions cut into half rings, cucumbers mozzarelle into cubes. Mix everything.
3.
Mix olive oil, salad seasoning, pepper, honey, apple cider vinegar.
4.
On a plate put the salad, pour the sauce (you can mix in advance), and on it arrange the fried slices of sirloin.

Ingredients: – salad mix – beef tenderloin, 300g – cherry tomatoes, 200g – red pepper – a few small canned cucumbers with chili – red onion, 1 pc. – mozzarella, 200g – olive oil, 3 tablespoons – seasoning for salads – honey, 1 tablespoon – apple cider vinegar, 1 tablespoon – salt -pepper – butter, 1 tablespoon – garlic, 1-2 cloves – frying oil, approx. 3 tablespoons 1. Pull the sirloin out of the refrigerator about 2 hours before cooking. Cut into thin slices (it can be slightly frozen so that it can be easily cut into thin slices). Sprinkle...

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Beef with noodles Chow Mein

Ingredients:
– Chow Mein noodles, 200g
– oil, 2 tablespoons
– lean beef, 200g
– carrot, 150g
– red pepper
– celery, approx. 100g
– spring onions, 2 pcs.
– garlic, 3 cloves
– chili pepper, 1 pc.
– fresh ginger, strap about 2cm
– brown sugar, 1 flat teaspoon
– soy sauce
– sweet chili sauce
– sesame oil
– Dried shitake mushrooms, a few pcs.

1.
Dried shitake mushrooms soak and prepare according to the instructions on the package.
2.
Cook the pasta according to the recipe on the package. Thoroughly drain and put back in the pot, mix with 1 tablespoon of sesame oil.
3.
Warm up the wok and pour 2 tablespoons of oil. Add chopped garlic, chilli peppers, ginger and sliced shitake mushrooms and fry for about half a minute.
4.
Cut the beef into thin slices across the fibers. Transfer to a wok and fry for about 3-4 minutes, stirring occasionally.
5.
Add the sliced celery, peeled and sliced carrots, chopped spring onions and peppers cut into strips and fry for 2-3 minutes. Add mixed: sugar, soy sauce, chili sauce. Add the pasta and fry for a minute.
6.
Season with soy sauce if necessary.
7.
Transfer to bowls, serve immediately after preparation.

Ingredients: – Chow Mein noodles, 200g – oil, 2 tablespoons – lean beef, 200g – carrot, 150g – red pepper – celery, approx. 100g – spring onions, 2 pcs. – garlic, 3 cloves – chili pepper, 1 pc. – fresh ginger, strap about 2cm – brown sugar, 1 flat teaspoon – soy sauce – sweet chili sauce – sesame oil – Dried shitake mushrooms, a few pcs. 1. Dried shitake mushrooms soak and prepare according to the instructions on the package. 2. Cook the pasta according to the recipe on the package. Thoroughly drain and put back in the pot,...

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Chinese beef eyeround

Ingredients:
– beef eyeround, 200 g
– rice noodles or chow mein, packaging 100 g
– red pepper, half
– orange pepper, half
– zucchini, half
– spring onions with chives, 1 pc.
– mushrooms mun, several pcs.
– white sesame for decoration

Marinade:
-teriyaki sauce, 3 tablespoons
-rice vinegar, 2 tablespoons
-chili sauce, 1 tablespoon
-oriental spice, 1 tablespoon

1.
Chop the spring onions and mix part with the remaining ingredients of the marinade.
2.
Cut the meat into very thin slices (WARNING! eyeround can be slightly frozen – it will cut better). Mix with marinade and set aside in the refrigerator.
3.
Vegetables and mushrooms cut into a pillar.
4.
Fry the meat on hot fat. Remove from the pan. Fry the vegetables with the rest of the spring onion and then add the meat. Mix and fry for about 3 minutes.
5.
At the time when the vegetables are already frying together with the meat – pour boiling water over the pasta. Wait as long as the recommendations on the pasta package, then strain. Put on a plate, and on top give the meat together with the vegetables. Sprinkle with spring onions and sesame. Enjoy 🙂

Ingredients: – beef eyeround, 200 g – rice noodles or chow mein, packaging 100 g – red pepper, half – orange pepper, half – zucchini, half – spring onions with chives, 1 pc. – mushrooms mun, several pcs. – white sesame for decoration Marinade: -teriyaki sauce, 3 tablespoons -rice vinegar, 2 tablespoons -chili sauce, 1 tablespoon -oriental spice, 1 tablespoon 1. Chop the spring onions and mix part with the remaining ingredients of the marinade. 2. Cut the meat into very thin slices (WARNING! eyeround can be slightly frozen – it will cut better). Mix with marinade and set aside...

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Beef cheeks in red wine sauce

Ingredients:
– beef cheeks, approx. 700g
– dry red wine, approx. 250ml
– beef boulion, 1 cup
– onion, 1 pc.
– clove of garlic, 1 pc.
– medium carrots, 2 pcs.
– parsley root, 1 pc.
– quarter celery
– allspice, 4-5 pcs.
– bay leaves, 2 pcs.
– a pinch of dried thyme
– salt, pepper
– oil
– wheat flour, 1 tablespoon

1.
Cheeks need to be washed and cleaned. Divide in such a way that there are 4 large pieces of equal size and thickness – each of the cheeks is divided in half. Season with salt and pepper.
2.
In a deep pan with a thick bottom, heat very strongly 2-3 tablespoons of oil. Fry the cheeks over high heat for a few minutes on each side. In a pan on which the cheeks were fried, fry until glassed diced onion and finely chopped garlic.
3.
When the onion has vitrified, pour the wine into the pan and mix thoroughly. Put the cheeks in the pan again and make up with beef broth. Add allspice, bay leaves, thyme and put the whole thing on a small fire. Stew the meat under the lid for about 2 hours.
4.
When the meat is soft, add the vegetables cut into medium cubes – parsley, celery and carrots. Stew another 20 minutes until the vegetables are tender.
Put the meat on a plate, and the contents of the pot -sauce with vegetables reduce over high heat for 5-7 minutes. The taste of the sauce must be very intense, so it should be reduced by half.
5.
Finally, add wheat flour, dissolved in approx. 100ml of cold water. After pouring the suspension into the sauce, mix the whole and cook until a slightly thick, very essential wine-vegetable sauce is obtained.
Finally, put the cheeks into a sauce and heat the whole thing gently.

Can be served with wild rice, mashed potatoes or baked dugouts. It also goes great as a sauce for potato pancakes.

Ingredients: – beef cheeks, approx. 700g – dry red wine, approx. 250ml – beef boulion, 1 cup – onion, 1 pc. – clove of garlic, 1 pc. – medium carrots, 2 pcs. – parsley root, 1 pc. – quarter celery – allspice, 4-5 pcs. – bay leaves, 2 pcs. – a pinch of dried thyme – salt, pepper – oil – wheat flour, 1 tablespoon 1. Cheeks need to be washed and cleaned. Divide in such a way that there are 4 large pieces of equal size and thickness – each of the cheeks is divided in half. Season with...

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Slow-roasted beef shin

Ingredients:
– beef shin, 1.2 kilograms
– onion, 1pc.
– garlic, 3 cloves
– canned tomatoes, 400 grams
– honey, 1 tablespoon
– apple cider vinegar, 1 tablespoon
– fresh rosemary, 1 sprig
– ground sweet pepper, 1 tsp
– chili cayenne pepper ground, at the end of a small teaspoon
– dried bay leaf, 2 pcs.
– iodized sea salt, 1 tsp
– ground black pepper, to taste
– rapeseed oil

1.
Season the shin with salt and pepper. Pour 2 tablespoons of rapeseed oil into a small bowl, then add: sweet pepper, chili, chopped rosemary and chopped garlic cloves. All the ingredients of the marinade mix thoroughly.
2.
Rub the meat with the marinade prepared in this way and leave it in the refrigerator for the whole night or even 24 hours. After this time, fry the meat from all sides and set aside.
3.
In the same pan, fry the sliced onion and shredded garlic. Pour tomatoes, honey, vinegar. Add bay leaves, season with salt and pepper. Boil for about 5 more minutes.
4.
Pour the sauce into a casserole dish, transfer the meat and bake for 4 hours under cover at 130 degrees – from time to time you can turn over the meat. After baking, serve the meat with chips, baked potatoes or porridge.

Ingredients: – beef shin, 1.2 kilograms – onion, 1pc. – garlic, 3 cloves – canned tomatoes, 400 grams – honey, 1 tablespoon – apple cider vinegar, 1 tablespoon – fresh rosemary, 1 sprig – ground sweet pepper, 1 tsp – chili cayenne pepper ground, at the end of a small teaspoon – dried bay leaf, 2 pcs. – iodized sea salt, 1 tsp – ground black pepper, to taste – rapeseed oil 1. Season the shin with salt and pepper. Pour 2 tablespoons of rapeseed oil into a small bowl, then add: sweet pepper, chili, chopped rosemary and chopped garlic...

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Cossack beef

Ingredients:
– thigh or Striploin, 1kg
– onions, 2 pcs.
– garlic, half a head
– butter, 100g
– beef broth, 200ml
– dry red wine, 100ml
– sugar, 1 tsp
– salt, 1 tsp
– colored grain pepper, a small teaspoon
– bay leaf, 2 pcs.
– apple cider vinegar or white wine vinegar, 1 tablespoon

1.
Cut the meat into cubes.
2.
Peel the onion and garlic. Cut the onion into rings. Squeeze the garlic through the press.
3.
In a cast iron or other pot with a thick bottom, arrange pieces of meat. Sprinkle with sugar and salt, add peppercorns, bay leaf, garlic.
4.
On the meat put the chopped onion. Pour wine and vinegar. On top, on the onion, put pieces of butter. Cover with a lid and put on the fire.
5.
First, over high heat, bring to a boil. Then reduce the fire to the minimum and simmer for 1.5 – 2 hours.
6.
Serve with fried or baked potatoes.

Ingredients: – thigh or Striploin, 1kg – onions, 2 pcs. – garlic, half a head – butter, 100g – beef broth, 200ml – dry red wine, 100ml – sugar, 1 tsp – salt, 1 tsp – colored grain pepper, a small teaspoon – bay leaf, 2 pcs. – apple cider vinegar or white wine vinegar, 1 tablespoon 1. Cut the meat into cubes. 2. Peel the onion and garlic. Cut the onion into rings. Squeeze the garlic through the press. 3. In a cast iron or other pot with a thick bottom, arrange pieces of meat. Sprinkle with sugar and...

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Hungarian stew from the neck of beef

Ingredients:
– beef neck, 1 kilogram
– red onion, 1 pc.
– red pepper, 1 pc.
– yellow pepper, 1 pc.
– garlic cloves, 4 pcs.
– lard 100g
– cumin whole, several pieces
– water, 1,5L
– flour, 2 tablespoons
– tomato puree, 2 teaspoons
– fresh dill
– 3 boulion cubes (preferably beef), or about 1.5L beef boulion
– salt
– pepper
– oil

1.
Rinse the beef neck under running cold water. Dry with a paper towel and cut into cubes.
2.
Cut the onion into cubes, squeeze the garlic through a press or finely chop, brown in a pan. Transfer to a bowl.
3.
Peppers cut into cubes.
4.
In a frying pan, heat a small amount of oil, fry the meat to brown. Then add onions, garlic, pepper and paprika. Season with cumin.
5.
Pour about 1.5l of water into the fried ingredients and add beef boulion cubes (you can also use the boulion, but then you have to be careful with the amount of salt added so that Hungarian stew is not too salty). Stir until it boils, then simmer over low heat under cover for about 60 minutes until the meat is tender. Add tomato puree.
6.
In a separate pan, heat approx. 100g of lard. Add flour. Stir all the time until the roux is browned.
7.
Pour the roux into a pot with stew, stirring all the time. Bring the Hungarian stew to a boil and cook for about 2 more minutes. Set aside from heat. Add fresh dill salt and pepper to taste. Can be served with a small round noodles.

Ingredients: – beef neck, 1 kilogram – red onion, 1 pc. – red pepper, 1 pc. – yellow pepper, 1 pc. – garlic cloves, 4 pcs. – lard 100g – cumin whole, several pieces – water, 1,5L – flour, 2 tablespoons – tomato puree, 2 teaspoons – fresh dill – 3 boulion cubes (preferably beef), or about 1.5L beef boulion – salt – pepper – oil 1. Rinse the beef neck under running cold water. Dry with a paper towel and cut into cubes. 2. Cut the onion into cubes, squeeze the garlic through a press or finely chop, brown...

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Beef split in cream sauce

Ingredients:
– beef chuck, 600 grams
– white onion, 1 piece
– beef boulion, 100ml
– fine-grained sea salt, 1 tsp
– wheat flour, 1 tablespoon
– cream 18%, 3 tablespoons
– frying oil
– ground sweet pepper
– ground black pepper
– bear garlic
– water
– parsley

1.
Wash the beef chuck, cut across the fibers into slices about 2 cm thick. Fry in a pan in a strongly heated oil (the amount of oil used depends on the size of the pan – the oil is only to cover the surface of its bottom with a very thin layer). Fry the beef on each side for about 2 minutes.
Put on a plate.
2.
Cut the onion into cubes and fry in a pan with 2 tablespoons of oil, season with pepper, salt, bear garlic and sweet pepper.
3.
Put the fried beef again in a pan with onions, pour the beef boulion and stew under cover until the meat softens. Mix flour with approx. 50ml of cold water, pour into a pan with boiling other ingredients. Mix, add sour cream and boil. Cook for about 2 minutes.
4.
Serve with potatoes, porridge, potato pancakes, pasta or dumplings and your favorite salad sprinkled with parsley.

Ingredients: – beef chuck, 600 grams – white onion, 1 piece – beef boulion, 100ml – fine-grained sea salt, 1 tsp – wheat flour, 1 tablespoon – cream 18%, 3 tablespoons – frying oil – ground sweet pepper – ground black pepper – bear garlic – water – parsley 1. Wash the beef chuck, cut across the fibers into slices about 2 cm thick. Fry in a pan in a strongly heated oil (the amount of oil used depends on the size of the pan – the oil is only to cover the surface of its bottom with a very...

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Beef ham from the oven

Ingredients:
-beef meat, approx. 1.5kg (can be topside or rump)
-water approx. 3L
-salt approx. 3 coiled spoons
-garlic
-juniper, allspice (optional)
-baking sleeve (special foil for bakeing)

1.
Boil water with spices in about 5 liters pot. Cool.
2.
Put the meat in the brine, but in such a way that the water covers it whole, cover it. Beef can also be cut into 2 parts. It will marinate faster. Marinate in the refrigerator for a minimum of two days.
3.
After marinating, put into a baking sleeve. Close both ends tightly. Bake in an oven preheated to 180C for about 2-2.5 hours. You can also bake at a temperature of 1300C for about 3.5 hours (so-called slow-cooking). After baking, leave the beef ham in the sleeve to cool completely, and then in the refrigerator for a few hours. Cut only when it is cold. Perfect for sandwiches!

Ingredients: -beef meat, approx. 1.5kg (can be topside or rump) -water approx. 3L -salt approx. 3 coiled spoons -garlic -juniper, allspice (optional) -baking sleeve (special foil for bakeing) 1. Boil water with spices in about 5 liters pot. Cool. 2. Put the meat in the brine, but in such a way that the water covers it whole, cover it. Beef can also be cut into 2 parts. It will marinate faster. Marinate in the refrigerator for a minimum of two days. 3. After marinating, put into a baking sleeve. Close both ends tightly. Bake in an oven preheated to 180C...

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Beef plate boulion

Ingredients:
-beef plate, approx. 600g
-approx. 3L of water
-carrots
-parsley
-kohlrabi
-leek
-spice type “Vegeta”
-dill
-lovage
-celery
-salt

1.
Cut the meat into strips so that it fits in the pot.
2.
Pour water. Boil. Strain the first water.
3.
Rinse the beef plate under running water, transfer to a pot pour about 3L of fresh water, add all vegetables and spices. The amount of spice type “Vegeta”( dried vegetables with salt) use depending on your taste. Boil. Cook over low heat for about 2-2.5 hours (you can take longer until the meat is tender and the boulion receives the perfect taste). At the end of cooking, add again fresh dill or parsley. Can be served with pasta, Chinese noodles, boiled potatoes or poured dough.

Ingredients: -beef plate, approx. 600g -approx. 3L of water -carrots -parsley -kohlrabi -leek -spice type “Vegeta” -dill -lovage -celery -salt 1. Cut the meat into strips so that it fits in the pot. 2. Pour water. Boil. Strain the first water. 3. Rinse the beef plate under running water, transfer to a pot pour about 3L of fresh water, add all vegetables and spices. The amount of spice type “Vegeta”( dried vegetables with salt) use depending on your taste. Boil. Cook over low heat for about 2-2.5 hours (you can take longer until the meat is tender and the boulion...

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Beef plate with onions in Teryiaki sauce.

Ingredients:
-previously cooked beef plate, approx. 600g
-red pepper, powder
-white or red onion 2 pcs.
-bear garlic
-salt
-pepper
-Teryiaki sauce
-frying oil, approx. 3-4 tablespoons

1.
Cook the beef plate with your favorite spices – you can also make a boulion out of it in advance – (see Beef plate boulion). Pull out of the boulion beef plate on a plate, so that the meat dries.
2.
On the oil, sauté the onion, add The Teryiaki sauce. On the fried onion put a claw sprinkled with paprika, salt, pepper, bear garlic or other favorite spices. Fry on 2 sides, so that the meat acquires a slightly ruddy appearance. Serve with your favorite salad, chips or potatoes.

Ingredients: -previously cooked beef plate, approx. 600g -red pepper, powder -white or red onion 2 pcs. -bear garlic -salt -pepper -Teryiaki sauce -frying oil, approx. 3-4 tablespoons 1. Cook the beef plate with your favorite spices – you can also make a boulion out of it in advance – (see Beef plate boulion). Pull out of the boulion beef plate on a plate, so that the meat dries. 2. On the oil, sauté the onion, add The Teryiaki sauce. On the fried onion put a claw sprinkled with paprika, salt, pepper, bear garlic or other favorite spices. Fry on 2...

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Beef spatula stew with oyster mushrooms

Ingredients:
– beef spatula approx. 600g
– oyster mushrooms 250g
– approx. 1.5L of broth (see Beef claw broth)
– red and yellow peppers
– carrots, 2 pcs.
– potatoes approx. 300g
– paprika powder
– bear garlic
– garlic
– cumin
– oregano
– salt
– pepper
– tomato puree, 2 teaspoons
– cream 18%, approx. 200ml
– parsley
– clarified oil or butter

1.
Cut the meat into pieces and fry with spices in a deep pan. Then stew under cover until soft (if necessary, you can add a little water so that the meat does not burn).
2.
As the meat will be soft, add chopped peppers, carrots, potatoes and oyster mushrooms. Pour the broth, add tomato puree and cream. Cook for about 15-20 minutes (until the potatoes are soft). Sprinkle with fresh parsley.

Ingredients: – beef spatula approx. 600g – oyster mushrooms 250g – approx. 1.5L of broth (see Beef claw broth) – red and yellow peppers – carrots, 2 pcs. – potatoes approx. 300g – paprika powder – bear garlic – garlic – cumin – oregano – salt – pepper – tomato puree, 2 teaspoons – cream 18%, approx. 200ml – parsley – clarified oil or butter 1. Cut the meat into pieces and fry with spices in a deep pan. Then stew under cover until soft (if necessary, you can add a little water so that the meat does not burn)....

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Beef tripe with oyster mushrooms

Ingredients:
-water approx. 2L
-beef tripe 0,5kg
-spatula or beef tenderloin approx. 500g
-oyster mushrooms pack approx. 250g
-vegetable mixture (preferably Chinese type) approx. 250g
-smoked bacon approx. 200g
-ground pepper, at the end of a teaspoon
-salt, about half a teaspoon
-red pepper powder sweet, flat teaspoon
-ground ginger powder, at the end of a teaspoon
-nutmeg powder, at the end of a teaspoon
-mustard, about 5 grains
-chili ground powder, pinch
-bay leaf, 2 pcs.
-ginger powder, a pinch
-garlic 2 cloves
-lard, approx. 50g
-flour, 2 tablespoons
-dill preferably fresh

1.
Option A- if we have tripe boiled, bleached, sliced:
Put the tripe into a pot and pour water. Bring to a boil, then boil for about 5 minutes. Strain the first water and rinse the tripe thoroughly under running water. Pour about 2L of fresh water into a pot of tripe and boil again.
Option B – if we have unbleached tripe in full:
Rinse under running water. Then cut off unwanted fat and fragments that do not look like tripe.
Option B – if we have unbleached tripe in full:
Rinse under running water. Then cut off unwanted fat and fragments that do not look like tripe. Sprinkle with salt and after a while thoroughly clean from the residue, preferably with a small brush. Rinse thoroughly again under running water. Then brew the tripe at 85C for about 15 minutes. Strain and rinse again under running water. Cut into small strips. Transfer to a handful. Again pour fresh water and boil. These tripe need more time to cook than tripe from option A. The rest of the recipe is the same for options A and B.
2.
Add all spices and garlic cut into slices.
3.
In a separate pan, fry the sliced shoulder or beef tenderloin cut into pieces. Fry for a few minutes. Transfer to a pot with boiling tripe. If the tripe and meat are relatively soft (the length of cooking depends on the hardness of tripe and beef), about 20 minutes before the end of cooking, add vegetable mixture and sliced oyster mushrooms (oyster mushrooms can be fried in butter beforehand).
4.
Fry the diced bacon in a frying pan so that it is crispy.
5.
To the remaining fat from bacon add approx. 50g of lard. Melt. Add 2 copious tablespoons of flour. Fry stirring all the time until the flour turns slightly golden. Carefully, because it can splash – pour the roux into the boiling tripe, stirring them so that no lumps form. Season with pepper, and if it is missing, it is also to taste with salt. You can also add freshly chopped dill at the end.

Ingredients: -water approx. 2L -beef tripe 0,5kg -spatula or beef tenderloin approx. 500g -oyster mushrooms pack approx. 250g -vegetable mixture (preferably Chinese type) approx. 250g -smoked bacon approx. 200g -ground pepper, at the end of a teaspoon -salt, about half a teaspoon -red pepper powder sweet, flat teaspoon -ground ginger powder, at the end of a teaspoon -nutmeg powder, at the end of a teaspoon -mustard, about 5 grains -chili ground powder, pinch -bay leaf, 2 pcs. -ginger powder, a pinch -garlic 2 cloves -lard, approx. 50g -flour, 2 tablespoons -dill preferably fresh 1. Option A- if we have tripe...

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The steak from the chuck eye with garlic and rosemary

Ingredients:
– potatoes 0.5 kg
-3 steaks from the eye of the split
-fresh rosemary
-garlic head
-oil
– butter 100g
-pepper
-salt
-aluminum foil
-favorite herbs for potatoes (can be peppers, bear garlic, sun-dried tomatoes)

1.
Remove the meat from the refrigerator about 2 hours before cooking.
2.
Preheat the oven to approx. 180C.
3.
Wash the potatoes and cut into vedges . Season with salt, pepper, and your favorite spices. Pour 2 tablespoons of oil. Mix and pour on a baking sheet. Wrap half of the garlic in baking paper and bake on a baking sheet in the oven together with the potatoes. Bake for about 30-35 minutes.
4.
About 10 minutes before the end of baking potatoes, pull out the garlic from the oven. Cool slightly, squeeze and mix with butter.
5.
Pour oil into the pan in such an amount that it covers the pans with a thin layer and warm up strongly. Salt the steaks before frying and fry in a pan in a strongly heated oil with 2-3 whole cloves of garlic, and a sprig of rosemary. When frying, you can add a tablespoon of butter. The length of frying depends on what steak we want to prepare (See: How to prepare the perfect steak?) After frying, transfer to aluminum foil. Sprinkle with freshly ground pepper and spread with butter and garlic.
Wrap and let stand for 3-4 minutes so that the juices do not flow out when cutting.
6.
With the remaining amount of garlic butter, spread the hot potatoes pulled out of the oven. They can be gently stirred so that the garlic butter covers them evenly. Serve with your favorite salad.

Ingredients: – potatoes 0.5 kg -3 steaks from the eye of the split -fresh rosemary -garlic head -oil – butter 100g -pepper -salt -aluminum foil -favorite herbs for potatoes (can be peppers, bear garlic, sun-dried tomatoes) 1. Remove the meat from the refrigerator about 2 hours before cooking. 2. Preheat the oven to approx. 180C. 3. Wash the potatoes and cut into vedges . Season with salt, pepper, and your favorite spices. Pour 2 tablespoons of oil. Mix and pour on a baking sheet. Wrap half of the garlic in baking paper and bake on a baking sheet in the...

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