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‘Beef’ Category

  1. Tripe Soup – Romanian Recipe

    August 22, 2014 by Varga László

       Tripe Soup - Romanian Recipe   Tripe Soup - Romanian RecipeIngredients (12-15 servings) :

    • 1,5 kg beef tripe cleaned and precooked
    • 2 slices of beef shank
    • 500 g heavy cream
    • 6 egg yolks
    • 100 g pickled red bell peppers
    • 4-5 teaspoons vinegar
    • a big garlic bulb
    • 4 big onionsb
    • 3 large carrots
    • 1/2 celery root
    • 2 pieces beef rasol
    • 4-5 bay leaves
    • Black peppercorns and salt to taste


    Preparation method:

    1. Place the tripe pieces and beef shanks in the boiling water in the pot/kettle. If the tripe is not precooked, you should cook it first 15 minutes, discard the water and slice them into 1 cm slices.Tripe Soup - Romanian Recipe
    2. Clean the onions but leave them apiece
    3. Add to the boiling soup the bay leaves, cleaned carrots, celery and onions. Add salt and pepper to taste.Tripe Soup - Romanian Recipe
    4. Let it cook for about 2 hours until the tripe is cooked and tender.Tripe Soup - Romanian Recipe
    5. Meanwhile chop the garlic. Slice thinly the pickled red bell peppers.Tripe Soup - Romanian Recipe
    6. When the tripe is cooked remove the pot/kettle from fire.
    7. In a bowl, whisk together the egg yolks and the heavy cream until homogeneous. Add to the bowl the chopped garlic and give it another whiskTripe Soup - Romanian Recipe
    8. Add to the soup pot – removed already from the fire – the egg-cream-garlic mix and the bell pepper slices.
    9. Stir them all together and let it rest for 10 minutes for the aromas to intertwine.
    10. Serve the soup while still hot and decorate with parsley leaves.

  2. Veal Sirloin with Panfried Brussels Sprouts – Recipe

    October 31, 2012 by Varga László

    This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

    Ingredients (4 servings):

    • 4 slices veal sirloin
    • 500-600 g Brussels sprouts
    • 150 g butter
    • 4 garlic cloves
    • salt and pepper to taste
    • 1-2 teaspoons grape-seed oil or other neutral taste oil
    • 100 ml dry red wine

    Preparation Method:

    1. Spread some oil over the sirloin slices, salt and pepper the. Leave them for 10-20 minutes.
    2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
    3. Slice the garlic.
    4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry the for abut 10 minutes over medium-low heat, until that side is golden. 
    5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
    6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
    7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
    8. Lower the heat to low, put back the the veal slices in their pan and place about 1 tablespoon of butter over each slice.
    9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
    10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
    11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.

  3. Stuffed Bell Peppers in the Oven – Recipe

    October 18, 2012 by Varga László


    Ingredients (6 servings)

    • 6 large bell peppers, I found some chocolate colored in the farmers market
    • about 500-600 g ground beef
    • 1 medium onion
    • 4-6 garlic cloves
    • 2 tablespoon butter
    • 1 medium carrot & 1 medium smaller parsley root either fresh or from soup.
    • salt, pepper to taste
    • 1 teaspoon nutmeg
    • 1-2 teaspoons hot paprika
    • 2 tablespoons soy sauce
    • 200 g rice
    • a few fresh parsley leaves – chopped
    • 100 g melting cheese whichever you prefer (cheddar, brie, gorgonzola, mozzarella, etc.)

    Preparation method:

    1. Chop the onion and garlic cloves.
    2. Dice the carrot and parsley root into 1 cm cubes.
    3. Cook the rice until almost done, do not overcook it because it will cook some more in the oven.
    4. In a frying pan melt the butter over medium heat and fry the chopped onion and garlic until translucent.
    5. Add the ground meat and stir fry for about 10-15 minutes until the meat is uniformly browned. If using fresh carrot and parsley add them when adding the beef,
    6. Since I used the carrot and parsley from the veal soup prepared a day before, I added them to the pan when the meat was browned already. Stir-fry for another 2-3 minute.
    7. Preheat oven to 180 C.
    8. Add the parsley season with salt, pepper, soy sauce, hot paprika and nutmeg.
    9. Add the cooked rice and fry for another minute stirring thoroughly until well homogenized.
    10. Cut off the top of each pepper, pull out the stem portion and clean of the seeds.
    11. If you prefer the peppers softer blanch the bell peppers in boiling water for abort 2 minutes. I skipped this step because mine were well ripe maybe a bit even overripe.
    12. Place the bell peppers in an ovenproof  dish cut side up. If any doesn’t stand straight up, place a small slice of pepper under it.
    13. Stuff the meat and vegetables mixture into the peppers and place some shreds of melting cheese on the top.
    14. Add them to the oven and bake for 20-30 minutes.
    15. You can serve immediately while still hot, or serve it cold, quartered, as snacks.