Entrecote - translated from frantsuzckogo means "between the ribs."The name of the dish Roccii sounds like "myaco on koctochke."Prepare entrecote of beef, pork, lamb, venison, some restaurants do it nauchilic even fish.
How to cook pork steaks?
It entrecote of cvininy poluchaetcya most gentle and cochnym.To prepare this dish ispolzuetcya piece myaca size c palm and a thickness of 1 cm.Average SMS massif cyrogo myaca, icpolzuemogo for the preparation of this dish - 300g For cooking it vec reduced by about 1/4.Unlike beef cvinina fatter, and you do not have to resort to different methods to Save cochnost product.
From condiments icpolzuyutcya usually only The salt and pepper - it turns spicy and cochny steak.Kctati, obzharivaetcya myaco c minimal added fat, allowing it makcimalno Save vkucovye kachectva.If the pressure on the kucok it springs, the steak can poluchitcya slightly "rubber" if octaetsya dent - the dish will cochnym and soft.
Steak of pork-Warsaw
- Pork Loin - 500g Egg
- crushed crackers - 100 g
- Flour - 3 tbsp.l.
- Salt Ground pepper
- heating oil for frying
- pork loin chop portions a thickness of about 1 cm.
- salt and pepper.Zapaniruyte in flour, dip in beaten egg and breadcrumbs in a white zapaniruyte (stale white bread cut into small cubes or large interpret crackers).
- Fry from 2 sides in fat until golden in color.
- If you think you do not fry the pork, put it on a baking sheet with foil, cover the top and put another half an hour in a warm oven.
- Serve the steak with green pepper or any other vegetable.
entrecote of beef Breton: recipe
- Beef - 500 g
- Butter - 50-60 g
- Olive oil - 1 tbsp.l.
- Salt - 1.5 hours. L.
- ground black pepper - 0.25 h. Liter.
- repel meat, rub with salt and pepper, drizzle with olive oil and leave for half an hour.Put in a pan with hot oil and fry on both sides until crisp, but to remain within the steak a little damp.
- Mix butter with onions, parsley and pepper.Spread the resulting mixture on the bottom of a deep dish, place the steak back, cover dish and place the dish in a water bath for 5 minutes.
- Pour meat juice from the pan.
- Serve steak Breton with mashed potatoes.
Entrecote in the oven: the original method of preparation
Entrecote in foil gives a very gentle and soft.It is baked in the oven with herbs.
- Entrecote - 450g
- Lemon Olive oil - 2 tbsp.l.
- Garlic - 3 cloves
- Rosemary - 1/2 hr. Liter.
- Ginger - 1/2 hr. Liter.
- salt Black pepper
- The container mix the lemon juice, olive oil, minced garlic, rosemary, ginger, salt and pepper.Onion peel and cut into half rings.
- Steak wash and place in a bowl with a lid.
- Pour the sauce the meat and place it on top of chopped onion.Close the lid.
- Put the steak in the marinade in the refrigerator overnight.If this is not possible, it will be enough for 6 hours.
- Put the meat on the foil, pour its sauce in which it marinated.You can also put a bow mug.Tightly wrap the steak in foil.
- Put meat in a foil on a baking sheet, add a little water.
- Roast steak at 220 degrees per hour.Then lower the temperature to 160 degrees and then another 40 minutes if all the water from the pan boil, add a little bit.
- The dish is ready!
- salad with meat of the krill: the best recipes
- Bozbash: prescription of different meats
- How to fry a steak: the rules of preparation
Steak will decorate any holiday table.Experiment with different marinades and learn how to prepare a juicy and soft dish that will appreciate any guest.Red wine, vegetables and herbs will be a good addition to your culinary masterpiece.