Category Archives: Meat

Minced Beef wrapped with Roast Beef with Onion Sauce

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Zelfgemaakte Blinde Vinken met Gestoofde Uien
Ingredients: 2 shallots, sage, parsley, 200 grams minced beef, salt, pepper, 4 slices roast beef, 2 onions, 2 red onions, thyme, 1/3 bottle brown beer, 100 ml stock, 1 bay leaf,

Number of persons: 2

Bake 1 chopped shallot with sage and parsley to taste until the shallot is soft. Leave the shallot mixture to cool. Preheat the oven to 180 degrees. Mix 200 grams minced beef with shallot mixture. Season to taste with salt and pepper. Divide the meat into two portions. Make rolls of it. Wrap the minced beef rolls each with 2 slices roast beef. Fry the minced beef wrapped with roast beef around hot brown butter. Remove the minced beef wrapped with roast beef from the pan and keep aside. Bake in the remaining fat 2 sliced ​​onions, 2 sliced ​​red onions and 1 chopped shallot with some thyme until the onions are soft. Add 1/3 brown beer bottle and 100 ml stock. Bring to the boil. Put the minced beef wrapped with roast beef to the pan. Add 1 bay leaf. Put the pan about 20 minutes in the preheated oven. Serve with mashed potatoes. Enjoy!

Gammon Steaks with Tomatoes and Mushrooms in Wine Sauce

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Gammon Steaks with Tomatoes and Mushrooms in Wine Sauce
Ingredients: 1 onion, 1 garlic clove, 2 gammon steaks, salt, pepper, 250 grams mushrooms, 1 tablespoon flour, 100 ml red wine, 4 tomatoes, majoram, 100 ml cream,

Number of persons: 4

Bake 1 chopped onion with 1 finely chopped garlic clove brown in hot butter. Add 2 diced gammon steaks. Sprinkle with salt and pepper. Fry the diced gammon steaks brown. Add 250 grams sliced ​​mushrooms. Bake until the mushrooms are tender. Add 1 tablespoon flour. Stir. Add 100 ml red wine. Stir again. Add 4 diced tomatoes. Stir. Season with a little marjoram. Let simmer for 10 minutes over medium heat. Add 100 ml cream. Let the sauce thicken slightly. Serve with baked potatoes. Enjoy!

Fillet Steaks stuffed with Mushrooms

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Fillet Steaks stuffed with Mushrooms
Ingredients: 1 onion, 1 garlic clove, 5 mushrooms, 2 fillet steaks, salt, dash of water,

Number of persons: 2

Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 5 sliced ​​mushrooms. Bake until the mushrooms are tender. Cut meanwhile two fillet steaks open. Fill the fillet steaks with the mushrooms onion mixture. Prick it with toothpicks. Fry the stuffed fillets on both sides brown. Add a little water to the butter and leave the meat simmering on low heat for about 15 to 20 minutes to be fully cooked. Enjoy!

Old Fashioned Beef Stew

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Old Fashioned Beef Stew
Ingredients: 600 grams beef, salt, pepper, flour, 250 grams diced bacon, 2 onions, 2 garlic cloves, thyme, 1 carrot, 250 grams mushrooms, 125 ml red wine, 1 tin tomato puree, 400 ml stock,

Number of persons: 4

Sprinkle 600 grams diced beef with salt, pepper and a little flour. Bake the beef brown in hot butter. Remove from the pan and set the beef aside. Bake in the remaining fat 250 grams diced bacon with 2 chopped onions, 2 chopped garlic cloves and some thyme until the onion is soft. Add 1 sliced ​​carrot and cook for a few minutes. Add 250 grams sliced ​​mushrooms into quarters. Bake until the mushrooms are soft. Put the beef back into the pan. Add a dash of red wine and let the alcohol evaporate. Add 1 tin tomato puree and 400 ml stock. Bring to the boil. Put the pan with the lid half on and let it simmer for about 2 hours on low heat. Leave the last 30 minutes the lid of the pan so the sauce can thicken. Serve with fries and a salad. Enjoy!

Meatballs with Sauce de ‘Liège’

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Meatballs with Sauce de 'Liege'
Ingredients: 3 meatballs, 1 onion, 1 tablespoon flour, 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread, 200 ml stock,

Number of persons: 3

Preheat the oven to 200 degrees. Put 3 meatballs in a baking dish and place the baking dish in the preheated oven. Bake 1 chopped onion until slightly brown. Add 1 tablespoon flour and cook briefly. Add 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread and 200 ml stock. Stir over low heat until everything is dissolved. Let the sauce simmer until the sauce has the desired thickness. Serve the meatballs with sauce Liège.. Enjoy!

Pork Escalope stuffed with Apple, Onion and Bacon

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Pork Escalope stuffed with Apple, Onion and Bacon
Ingredients: 2 pork escalopes, 4 slices bacon, 1 apple, 1 small onion, salt, pepper, 1 glass white wine, 250 ml stock, 1 tablespoon cornstarch, little water, 3 tablespoons cream,

Number of persons: 2

Preheat the oven to 180 degrees. Siege 2 pork escalopes each with 2 slices bacon, 2 apple parts and some finely chopped onion. Fold the pork escalope. Stab it with a toothpick. Sprinkle with salt and pepper. Fry the pork escalopes brown in hot butter. Place the pork escalopes in a baking dish. Place the baking dish about 25 minutes in the preheated oven. Pour in the remaining butter 1 glass white wine. Allow the alcohol to evaporate. Add 250 ml stock. Bring to the boil and let the sauce thicken slightly. Meanwhile, make a paste of 1 tablespoon cornstarch and a little water. Pour the cornstarch paste into the sauce. Stir well. Finally, add 3 tablespoons cream. Warm the sauce well. Serve the stuffed pork escalopes with the sauce. Enjoy!

Meatballs with Sauce Liège

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Meatballs with Sauce Liège
Ingredients: 12 small meatballs, 1 onion, 1 tablespoon flour, 1 tablespoon vinegar, 1 tin tomato puree, 2 tablespoons apple spread, 200 ml stock,

Number of persons: 3

Preheat the oven to 200 degrees. Put the meatballs in an ovenproof dish and put the ovenproof dish in the preheated oven. Bake 1 chopped onion until slightly brown. Add 1 tablespoon flour and cook briefly. Add 1 tablespoon vinegar, 1 can tomato puree, 2 tablespoons apple spread and 200 ml stock. Stir over low heat. Let the sauce simmer until the sauce then the desired thickness. Serve the meatballs with sauce. Enjoy!