16 Bilder zum Thema "semi dry neck" bei ClipDealer

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Close up of an Ostrich Foot at an Ostrich Farm in Oudtshoorn in the semi desert Little Karoo Region Western Cape Province of South Africa
Add fried mushrooms to the meat. In France, fried bacon and small onions, pre-fried in butter, are often added at this stage.
Throw the prepared meat on a sieve and collect the boiled broth. Return the meat to the saucepan.
Cover the pan tightly with a lid and place in an oven preheated to 150 degrees. After an hour, reduce the heat to 130 degrees and simmer for another couple of hours.
While the meat is stewing, wash the pan, melt a spoonful of butter and fry the mushrooms. Mushrooms should not be washed before cooking, just wipe with a damp towel.
Male Ostrich at an Ostrich Farm in Oudtshoorn in the semi desert Little Karoo Region Western Cape Province of South Africa
Drain the fat from the pan. Pour in the wine and degass the leftovers, stirring and scraping off any particles from the bottom.
Pour wine to meat, add broth, tomato paste, bay leaf and thyme. Season with salt and pepper to taste.
Prepare all the necessary ingredients for cooking Beef Wine Burgundy.
Female and Male Ostrich at an Ostrich Farm in Oudtshoorn in the semi desert Little Karoo Region Western Cape Province of South Africa
Serve burgundy beef hot in deep bowls with fresh bread and good red wine!
Pour the hot sauce into the stew and place in the still hot oven for 5 minutes.
Dry the beef well and cut into cubes. In a cast-iron skillet, in well-heated olive oil, fry the meat in portions until golden brown. Place the toasted bites in a heavy-walled saucepan or roasting pan that is suitable for the oven.
In the remaining fat in the pan, brown the coarsely chopped onions and carrots, add coarsely minced garlic towards the end of the frying. Transfer to the meat.
Remove excess fat from the broth and place on the stove. While stirring, dissolve the "Ber-manie" and simmer the sauce a little over low heat, literally for a couple of minutes.
Prepare Ber-Manie. It is a thickener for sauces made from equal amounts of butter and wheat flour. It is done simply: soft butter must be mixed and ground with flour into a paste. You can make more and freeze, the workpiece is perfectly stored and al

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