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Veal steak with baked potatoes

Veal steak with baked potatoes

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We cut the veal leg into thicker strips (2-3 fingers thick .... mine: D) and wash it in cold water until the latter remains perfectly clean. We place it in a bowl and season it, fully !, on both sides. Then add sliced ​​or crushed garlic, oil and white wine. Homogenize, cover the bowl with a foil and leave it to cool, preferably overnight.

The next day, place the meat in a stove tray, add the brown beer and put it in the oven until the meat gets the desired consistency. Meanwhile, cut the potatoes into slices, season with salt, a chilli powder and rosemary, sprinkle with oil and bake over high heat in a pan covered with a lid.

Serve with meat. Good appetite!

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Consuelo Mutu stays in shape with unborn veal steak

Located in Bucharest, his wife
"Briliantului" went to a restaurant in Herastrau Park and
he ordered the steak of unborn calf meat to be brought to him.

Although it is an extremely expensive food and not very
, this dish was specially prepared
for her.

Steak from unborn calf meat with
potato garnish

Our stomachs turned upside down when we heard what
. The calf is taken out of the cow's belly a month before
to be born. The steak is made from its pulp. The cook prepared
this dish especially for Consuelo. The steak is flaming
in front of the customer and is served in a crust of salt. Adi a
paid about 500 euros for her steak, but he didn't taste it,
choosing a normal beef steak… born at term ”, a
confessed a witness.

Baked potatoes stuffed with cheese and bacon

Normally, it would be weird to prepare a rather winter recipe in the second half of May, but last night it was 3 degrees Celsius. I think it was cold for them too, so lonely and awkward in the whole thermometer, what can we say? I don't remember ever having such a cool spring. We also had to restart the plant and think of something that could warm our souls. The first choice was & # 8211 how else & # 8211 liquid & golden, I took the big cock out of the freezer and made a concentrated soup with homemade noodles. The second choice was these baked potatoes not once, but twice, to accumulate as much heat from which to take over our poor souls a little.

What's better is that these baked and stuffed potatoes You can prepare them with what you have in the fridge: a little cheese of many kinds, but definitely an assortment that melts nicely, forming those threads that make us so hungry (like mozzarella & # 8211 click on the link for the homemade mozzarella recipe, a simple or smoked cheese, cheddar, etc.) the greens you like, butter and / or cream, etc. Bacon is optional, you can remove it completely or replace it with chorizo, spicy sausages, etc.

I used for this recipe the last potatoes from last year that I had in stock but it can be done perfectly with new potatoes, it's all about choosing potatoes (new or old) as close as possible, to ripen at the same time and from a floury variety, not from soaps, which are suitable for frying. Let's get to work!

Ingredients Baked potatoes stuffed with cheese and bacon:

  • 6 medium-sized potatoes of a floury variety
  • 100 grams of grated telemea (this is what I used, you can also put bellows cheese, if you like it more spicy, or parmesan etc)
  • 100 grams of cream cheese (sketch, in my case)
  • 50 grams of butter
  • 100 grams of cheese
  • 1 bunch of parsley
  • 1 bunch of dill
  • 2 bunches of green onions
  • optional: 150 grams of bacon and pepper

Preparation Baked potatoes stuffed with cheese and bacon:

1. Wash the potatoes carefully, toss and bake in the preheated oven at 180 degrees. Bake the potatoes for 45 minutes & # 8211 1 hour, until the fork enters them easily (depending on the variety and size of the potatoes, their cooking time may vary). We do not turn off the oven, we even raise the temperature to 190 degrees.

2. Allow the potatoes to cool a bit (that's what I did) or put on thick gloves, cut them into a cap and scoop them out of the core, collecting them in a bowl. We take into account that the core remains, not just the shell, about 1-2 cm thick (depending on how big the potatoes are). While the potato core is still hot enough, add the butter and stir quickly to melt.

3. Put the sliced ​​bacon in a cold pan. We start the fire, which at first must be faster, so that the fat starts to sizzle immediately, then we reduce it and let the bacon brown and eliminate as much fat as possible. Remove the "crumbs" of bacon on kitchen paper to drain off excess fat.

4. Add over the potato core the fried bacon, grated telemeau, 2/3 of the grated cheese (we will keep 1/3 for sprinkling on top of the stuffed potatoes), 2/3 of the chopped greens (green onion, parsley and dill, in case my), cream cheese, salt and pepper to taste. Mix everything and season (I like to put as much freshly ground pepper in these potatoes).

5. Fill the stuffed and topped potatoes with this mixture and sprinkle with the preserved cheese on top. Bake in the preheated oven at 190 degrees Celsius for 15-20 minutes or until slightly browned.

6. After the potatoes are au gratin and the top cheese begins to take on a golden brown hue, our potatoes are ready. In fact, they were cooked even before the second baking, which only has the role of making all the ingredients become friends and the cheeses melt. Take the potatoes out of the oven tray, sprinkle them with the rest of the chopped green onions mixed with dill and parsley and enjoy them while they are warm.

For us, these potatoes were a kind in themselves, we put a spoonful of Greek yogurt next to them and they were enough for us. Some prefer them instead of garnish, they seem a little too full and even with too much personality for a supporting role in the plate. Anyway, they are delicious and I wish you good appetite!

Grilled veal leg, in the oven, with baked and au gratin potatoes

We also did this, as the old people would say, sitting on the bench in front of the block, referring to the exit from the restrictions. The same, they can't help but notice the resumption of daily traffic jams, meaningless horns, pollution from car exhaust, but also increasing noise pollution from noise of all kinds.

What do we notice, we want, we don't want ?! After short periods of activity in a state of emergency, law enforcement agencies are on the verge of extinction in crowded places. Only in the morning, until the whip is put, I take another short turn, group at least 3.

The mask on the face no longer suits many of us. The hypochlorite on the press at the entrance to the block evaporated, only the rust stains on the metal frame attacked by the free chlorine remained. The bottle of disinfectant at the block's door has long since disappeared strategically through the bag of a kleptomaniac.

Even on TV, it doesn't scare us like it did at the beginning with this Covid! We observe, more or less interested, how the atmosphere heats up around the world. You find that we will find out something clear, what and how, that the spirits are too agitated. It seems that there are some people from Dambivita here too, that some people are a bit agitated. Elections are just coming, right? Will it be good, will it be bad? We will see.

The heat that foreshadows with the arrival of summer urges most housewives to turn their attention to simple recipes, quick to prepare, with slightly fewer ingredients and well understood, seasonal.

We encourage domestic production of vegetables and fruits! Domestic competition makes its presence felt in the markets. Housewives pay close attention to new potatoes and summer cabbage bought from market stalls, where they make a shy place, domestic producers, crowded among Turkish vegetable and fruit traders.

The Romanian cherries and strawberries are not neglected, but they are sweeter and much cheaper. It is the season of jams and syrups. The search by the housewives for the right ingredients, among those displayed on the stalls, is in full swing.

What do we find in my family's recipe book? Garnishes based on new potatoes or new cabbage, served with steaks or fish can not be avoided.

In garnishes we sometimes associate new potatoes with cauliflower & # 8211 cauliflower and new potatoes or with zucchini & # 8211 broccoli and potato souffle.

We do not avoid new cabbage soup in which we also put fresh mushrooms or new potato food.

We approach fewer recipes without meat or fish in which we use the 2 fresh, seasonal vegetables as garnishes.

Ingredients needed in the recipe: slices of veal, new potatoes, fresh mushrooms, green onions and garlic, smoked kaizer / smoked ribs, mozzarella for pizza (not fresh), coarse salt, peppercorns, dried thyme, bay leaves, mustard seeds, rosemary sprigs, rapeseed oil / extra virgin olive oil, fresh butter, lemon juice, green dill.

Preparing new potatoes for baking.

New potatoes have a thin skin and are easy to clean if kept in cold water for 10-15 minutes.

They can be cleaned by rubbing them in a clean cloth or using a short, thin blade of a special vegetable knife.

Potatoes can also be cleaned using a wire kitchen sponge.

For baking, choose larger potatoes. Peel a squash, grate it and squeeze the juice.

Peeled potatoes are placed in a baking tray. Do not grease with anything, do not salt, do not pepper.

To be considered !? The baking tray can be covered with moist baking paper for faster baking, but there is a risk that the potatoes will crumble or that the baked potatoes will be floury. We don't want the potato gratin to look like a puree & # 8217 (take it with a spoon), to be cut when served.

Baking new potatoes.

Place the baking tray in the hot oven of the stove at the right heat. Follow the baking through the glass at the stove oven door.

The potatoes are baked when the tip of the knife easily enters the whole potato.

The ready-baked potatoes are cut with the tip of a knife without piercing the cut and then crushed using a special tool for coarser puree & # 8217 (to feel the texture of the potato).


  • slices of veal leg,
  • new potatoes,
  • fresh mushrooms,
  • smoked kaizer / smoked ribs,
  • fresh butter,
  • mozzarella for pizza,
  • green onions and garlic,
  • green dill,
  • Lemon.

Preparation of ingredients for gratin baked potatoes.

Harden pieces of kaizer smoked. The smoked kaizer is cut into pieces that are fried in a well-heated pan beforehand. A few drops of rapeseed oil can be added to the pan (optional).

Temper mushrooms, garlic and green onions. Over the hardened kaizer pieces, add the onion and green garlic, chopped larger and the mushrooms (the small ones, the biggest ones, the biggest ones, cut into 2 or 4).

Of the housewife! I used freshly picked mushrooms from the forest. The taste and aroma of these mushrooms are clearly superior to those on the market.

An advice, mandatory to follow! Do not pick mushrooms if you do not know them! Buy mushrooms from the market only from babes (they fear God and will never sell mushrooms they would not eat) or from pickers you know and have bought from them before. It doesn't hurt to have a paper from the market laboratory.

During the hardening of the ingredients, over high heat, mix with a wooden spoon to homogenize and to avoid burning the ingredients.

Definitely temper the ingredients. The hardening is finished when the onion has soaked and the mushrooms have acquired a slight copper tint. It's time to add a few snouts (snout = a teaspoon tip) of fresh butter, coarse salt, freshly ground peppercorns and lemon juice.

Add finely chopped green dill to the pan. The mixture of ingredients is homogenized using a wooden spoon.

Put the baked potatoes and gratin ingredients in a baking tray.

Over the baked and crushed potatoes, in the baking tray, add a homogeneous layer of the au gratin ingredients.

Mozarella cut into thin slices is placed on top so that the potatoes are covered from the whole tray. Add fresh butter muzzles.

Season with freshly ground peppercorns and a little coarse salt.


  1. Peeling new potatoes. Bake new potatoes in the oven on the right heat.
  2. Preparing ingredients for gratin & # 8211 tempering pieces of bacon, mushrooms, onions and green garlic in a mixture of rapeseed oil and fresh butter. Sprinkle with finely chopped green dill.
  3. In a baking tray, crush the baked cartridges and place them in a layer, in the tray. On top of the baked and crushed potatoes, add in a homogeneous layer, the ingredients for au gratin, ready to harden. Over this layer of ingredients add slices of mozzarella and pieces of fresh butter.
  4. In another baking tray, on a grill, put the slices of veal leg.
  5. Bake the trays in the hot oven of the stove. The baking was done through the stove oven window. The meat will cook faster. Remove the meat tray from the oven. Put the pieces of fresh butter on the hot meat, which melt the meat by melting it. The meat tray is covered with baking paper. Remove the gratin tray from the oven when the mozzarella has melted and the gratin is browned.
  6. The preparation is mounted and served hot, on flat plates, with a seasonal salad and a glass of white wine, sec.

Preparing slices of veal pulp for baking.

The great gastronomic secret of this recipe is to choose the veal used.

How do we choose veal leg? In the market you can sometimes find veal pulp / veal sparrow brought from Ireland, more expensive, but it does. The meat is marbled with a little fat.

I asked the butcher to cut 2 slices of a whole veal leg, 1.5-2 cm thick slices, cut on the side of the whole leg. I bought almost 1 Kg of meat, but in this recipe I used only half of the quantity. I wanted to be on the slice of meat a & # 8220shell & # 8221 of fat on the outside. I would have preferred the slice of meat to be marbled with fat.

The chef's secret! The slice of veal pulp is greased on both sides with a few drops of rapeseed oil and seasoned with dried thyme and freshly ground peppercorns. Do not add salt that would remove the must from the meat, hardening it. Add salt before serving.

The seasoned veal leg is placed on a grill, in a baking tray.

In the baking tray add peppercorns, bay leaves, mustard seeds, thyme sprigs, rosemary sprigs, a cup of water (optional).

Baking the preparation.

In the well-heated oven of the stove, insert the two trays with the veal pulp and the garnish, respectively.

Baking the dish is done at the right heat for the sea. The aim is to bake the dish through the window in the stove oven door.

The slice of meat turns on the grill when the color has changed from red to white on the edge, half of the slice.

The secret of cooking veal leg! The cooking of the meat is completed when the meat has acquired a copper color on both sides. It is time to remove the meat tray from the stove oven, put butter muzzles on the meat and cover the baking tray with baking paper. The meat is left to rest, covered with baking paper, during which time the butter melts from the heat of the meat, and the meat is frozen.

Grating the baked potatoes is longer than cooking the veal, which is why the tray with the garnish will remain in the stove oven.

The gratin of the baked potatoes is finished when the mozzarella has melted, the surface of the gratin is copper and the gratin comes off the edges of the baking tray.

Assembly and serving of the preparation.

The preparation is served hot, on flat plates. Next, in a plate, put a few tablespoons of a seasonal salad.

For such a dish, a glass of house wine from figs, cold, is welcome.

The baked potato gratin can be served for dinner, without meat, only with fatty yogurt / sour cream placed on top.

Gourmets by profession will not refuse a slice of warm homemade bread, even if the nutritionists will turn up their noses & # 8211, that is, how, potatoes with bread ?! Look, it works.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Be inventive, do not give up your culinary pleasures. In moderation, any preparation is allowed, in the fight against kilograms. Thank those close to you, make them happy, be they gourmets or gourmets, when they see what has been put on their plate, the mysterious smells envelop them and make their nostrils tremble.

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T-bone steaks grilled veal with baked potatoes

To get such steaks you need to know the market well, there are few butchers who sell such a thing. The calf up to 3-4 months is fed only milk, so it has a very tender pink flesh. It is less popular in our country, but in Italy and France it is very popular. The best schnitzel is obtained from the pulp, while the muscle, the chop, the antricot and the sparrow are excellent on the grill. A t-bone steak means a section that contains both a piece of sparrow and a piece of muscle. What's more, the dream of any carnivore! Attention, it comes with a tailor-made price (about 40 lei kg).

Ingredients -2 servings
4 pieces of t-bone steaks of veal, about 1 cm thick
marinaded: a head of green garlic, 3-4 sage leaves, a few sprigs of green thyme, bay leaf, 2 tablespoons olive oil, green pepper
Gasket: new potatoes, baked and filled with fragrant butter with greens, cornices (or lettuce)

1.In a mortar, mix the green garlic, sage, thyme, bay leaf, pepper and olive oil. Grease the steaks with the pasta and leave to marinate for an hour.

2.Prepare the potatoes -about 30 minutes in the oven. The butter with greens is prepared by mixing 80 g of soft butter with 1 tablespoon of chopped parsley or dill. You can also add garlic. Keep in the fridge to harden and add over the hot, split potatoes.
3.The steaks need 3-4 minutes on each side, on a hot grill. Sprinkle with marinade before turning. Put salt at the end and keep warm for another 5 minutes, so that the juices of the meat remain inside.
It's an expensive treat, but we only have one life. It is accompanied by a pinot noir, let's forget about costs and rains.

Baked potato recipe wrapped in smoked bacon

  • 3 sliced ​​potatoes
  • 18 pieces of smoked bacon
  • 10 g chili
  • Freshly ground pepper
  • You are barbecue

1. Preheat the oven to 200 degrees Celsius and secure a stand over a baking sheet (to keep the bacon stuck to the potatoes). Wrap each potato in a piece of bacon and season with chili and pepper.
2. Bake for 33 to 35 minutes until the potatoes are tender and the bacon is crispy.
3. Serve with barbeque sauce and / or garlic sauce. You could also try the delicious Ranch sauce, originally from America. You can access the recipe here.

What are your favorite baked potato recipes?

We also recommend other baking recipes:

The secret of perfect baked potatoes

3. Dry the potatoes and mix them with a secret ingredient
When the potato is wet, the oil adheres harder. As a result, the potatoes will not be crispy in the end. Wipe the potatoes with a paper towel or kitchen towel. Then mix them with a little cornstarch, Malvone thinks. Although it may seem surprising, cornstarch will absorb even more moisture and contribute to the formation of an extremely crunchy outer layer. You only need 15 grams of starch per half kilogram of potatoes.

4. Don't give up fat
You don't need to bathe your potatoes in an oil bath, but cover them with a thin layer of

Fat is one of the secrets of crispy potatoes. "If you don't use oil at all, the texture will be soft, like a baked potato," says Malvone. Use 14 (maximum 29 milliliters) of olive or canola oil on half a kilogram of potatoes and grease each slice well with oil so that each piece is completely covered.

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