Brutsellog.com

Ingredients: 3 pork tenderloin, salt, pepper, 1 onion, 250 grams mushrooms, 400 ml beef stock,

Number of persons: 3

Preheat the oven to 180 degrees. Season 3 pork tenderloins with salt and pepper. Cook the pork tenderloins around brown in hot butter. Remove the pork tenderloin from the pan, place in an ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Bake in the remaining butter 1 chopped onion until soft. Add 250 grams sliced mushrooms and cook until the mushrooms are tender. Add 400 ml beef stock and let it cook over medium heat for about 15 minutes. Serve with a salad and potato dumplings. Enjoy!

Ingredients: 2 pork chops, salt, pepper, 2 onions, 2 garlic cloves, thyme, 100 ml white wine 300 ml beef stock, 2 slices gingerbread,

Number of persons: 2

Preheat the oven to 170 degrees (fan). Season 2 pork chops with salt and pepper. Bake the pork chops brown on both sides. Remove the pork chops from the pan and keep aside. Bake in the remaining butter 2 sliced onion with 2 finely chopped garlic cloves and some thyme until the onions have softened. Add 100 ml white wine and let the alcohol evaporate. Add 300 ml beef stock and bring briefly to boil. Crumble 2 slices gingerbread over it and just stir through. Put the pork chops back to the pan, put the lid on the pan and put the casserole about 30 minutes in the preheated oven. Serve with potato slices and green beans. Enjoy!

Ingredients: pasta, salt, 1 onion, 2 sausages, 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree, 1 beef stock cube,

Number of persons: 3

Cook the pasta in boiling salted water. Bake 1 chopped onion in hot oil until the onion is soft. Remove the skin of 2 sausages, add the sausage meat to the onion and fry it loose. When the sausage meat is brown add 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree and 1 beef stock cube. Bring to the boil briefly and then leave it at medium heat for 10 minutes until done. Serve with pasta and grated cheese. Enjoy!

Ingredients: 500 grams beef, salt, pepper, ground cloves, flour, 1 onion, 1 tablespoon sugar, 1 carrot, 250 grams mushrooms, 1 tin tomato puree, 1 bottle dark beer, 1 beef stock cube,

Number persons: 2

Season 500 grams diced beef with salt, pepper, ground cloves and flour. Fry the diced beef around brown in hot butter and then scoop it from the pan. Bake 1 sliced onion with 1 tablespoon sugar in 10 minutes on medium heat until brown. Add 1 sliced carrot and 250 grams sliced mushrooms in quarters. Stir fry until the mushrooms have softened. Add 1 can of tomato puree and 1 bottle dark beer. Bring just to a boil. Crumble a beef stock cube over and then reduce the heat. Put the nbeef back in the pan. Allow to simmer for about 2 to 2 1/2 hours on low heat with the lid on the pan. Serve with potatoes. Enjoy!

Ingredients: 4 red onions, 250 grams mushrooms, 1 liter beef stock, grated cheese,

Number of persons: 3

Cook 4 in rings sliced red onions on medium heat in 8 minutes to soft. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 1 liter beef stock and let it simmer for about half an hour. Put on your plate some grated cheese to it. Serve with French bread. Enjoy!

Ingredients: 500 grams beef roast, salt, pepper, 2 onions, 2 tablespoons flour, 1 bottle of dark beer, 400 ml beef stock, 1 carrot, 2 sprigs thyme,

Number of persons: 3

Bake in hot butter 500 grams diced beef roast brown with 1 chopped onion. Season to taste with salt and pepper. If the diced beef roast is brown add 2 tablespoons flour and fry briefly. Pour in 1 bottle dark beer and let the alcohol evaporate while stirring. Add 400 ml beef stock, 1 chopped carrot and 2 sprigs of thyme. Bring all to boil, then lower the heat and let it simmer for about 2 hours with the lid on the pan (not closed entirely). Add as needed any more water if it is too dry. Serve with potatoes. Enjoy!

Ingredients: 1 onion, 1 garlic clove, thyme, 100 grams diced bacon, 200 grams minced pork, 1 zucchini, 125 grams cherry tomatoes, 1 tin diced tomatoes, 1 cube beef stock, rosemary, salt, pepper, 250 grams ricotta, 100 grams grated cheese, lasagne sheets,

Number of persons: 2

Preheat the oven to 200 degrees. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 100 grams diced bacon and 200 grams minced pork and stir until the minced pork is brown. Add 1 diced zucchini and 125 grams cherry tomatoes cut in quarters. Stir fry 5 minutes. Add 1 tin diced tomatoes, 1 cube beef stock and rosemary. Bring to taste with salt and pepper and let it all simmer for about 15 minutes. Mix 250 grams ricotta with 75 grams grated cheese, salt and pepper. Put in an ovenproof dish part of the minced pork zucchini sauce, lasagne sheets, minced pork zucchini sauce, ricotta mixture, lasagne sheets, remaining ricotta mixture and the grated cheese. Place the oven dish about 30 minutes in the preheated oven. Enjoy!