RSS Feed

‘Beef’ Category

  1. Mexican Tacos Recipe

    July 30, 2012 by Varga László

    Ingredients (2-4 servings):

    For pico de gallo (salsa mexicana, salsa fresca)

    • 3-4  medium tomatoes
    • 1 medium onion
    • 1 green chili pepper (preferably the hotter kind like jalapeno)
    • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
    • about half of a lime’s juice

      The rest of the fillings:

    • a few roast leftover slices
    • 200 g surimi sticks
    • a green pepper
    • a small chilli pepper
    • 2-3 garlic cloves
    • 150 g sour cream
    • 150 g Mexican tomato salsa sauce
    • a few teaspoons of  sweet and hot paprika according to your tastes
    • a medium lettuce
    • a few slices of Mexican cheese (Mexican cheddar, etc) – optional

    Preparation method:

       Pico de gallo:

    1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
    2. Dice into smaller cubes the tomatoes and onion.
    3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

     The rest of the fillings:

    1. Slice into shreds the remaining roast leftovers,  I had some of the previous Sauerbraten veal roast.
    2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
    3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
    4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
    5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
    6. Lay on the still hot tortilla shreds of lettuce leaves.
    7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
    8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
    9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

  2. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run, taking a lot of pictures and usually in the late afternoon a well-deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course, there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at the time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.

    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 100 g breadcrumbs
    • 200 ml sour cream

    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use traditional ones like knödel or spätzle, but I used baked potatoes.

  3. Finnish Meatballs – Lihapullat – Recipe

    June 18, 2012 by Varga László

    [translate lang=english]

    Ingredients (2-3 persons):

    Meatballs – Lihapullat

    • 250 g ground beef
    • 3 slices dry bread
    • 200 g kefir which substitutes the original Finnish ingredient – kermaviili
    • 1 egg
    • 1 onion
    • 1/2 teaspoon salt
    • 1/2 teaspoon allspice
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon sweet paprika

    Brown sauce gravy – Ruskea kastikke

    • 1-2 tablespoon butter
    • 2-3 tablespoon flour
    • about 1/2 l beef stock
    • salt and pepper to taste

    Preparation method:

    1. Heat the oven to 225 °C
    2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
    3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
    4. Add the egg, fried onions and seasonings to the bread-kefir dough.
    5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut and place them on a greased baking tray.
    6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
    7. Boil the stock and keep it warm.
    8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
    9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
    10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.

    [translate lang=magyar]

    Finn Fasírt – Lihapullat Recept:

    Hozzávalók (2-3 személyre):


    • 250 g darált marhahús
    • 3 szelet száraz kenyér
    • 200 g kefir, amely helyettesíti az eredeti finn összetevőt – kermaviilit
    • 1 tojás
    • 1 hagyma
    • 1/2 teáskanál só
    • 1/2 teáskanál szegfűbors
    • 1/4 teáskanál fehér bors
    • 1/2 teáskanál édesnemes pirospaprika

    Barna mártáshoz: (Ruskea kastikke)

    • 1-2 evőkanál vaj
    • 2-3 evőkanál liszt
    • körülbelül 1/2 l marhalé
    • só és bors ízlés szerint

    Elkészítési módszer:

    1. Melegítsük elő a sütőt 225 C fokra.
    2. Egy nagy tálban áztassuk a kenyér szeleteket a kefirbe, amíg el nem érik egy keményebb konzisztenciát.
    3. Aprítsuk fel a hagymát és megpirítjuk egy serpenyőben egy kis vajjal, amíg megpuhul, majd hagyjuk kihűlni.
    4. Adjuk hozzá a tojást, sült hagymát és a fűszereket a kenyér-kefir keverékhez.
    5. Gyúrjuk a hús keveréket alaposan. Alakítsunk olajozott kézzel diónyi gombócokat és helyezzük őket egy olajozott tepsibe.
    6. Helyezzük a tepsit a sütőbe és süssük a fasírtokat körülbelül 15 percig, amíg aranysárgák.
    7. Forraljuk a marhalevet, és tartsuk melegen.
    8. Olvasszuk meg a vajat egy serpenyőben és adjuk hozzá a lisztet, keverjük addig, amíg aranybarna nem lesz.
    9. Öntsük lassan a forró marhalevet a serpenyőbe és egy habverővel folyamatosan keverjük amíg csomómentes marad majd sóval és borssal ízesítjük.
    10. Tálaljuk a fasírtokat főtt burgonyával és néhány erdeii gyümölcs lekvárral, én használtam szeder lekvárt.

    [translate lang=romana]

    Chifteluțe finlandeze – Lihapullat – Reţeta:

    Ingrediente (2-3 persoane):

    Pentru chifteluțe

    • 250 g carne de vită
    • 3 felii de pâine uscată
    • 200 g de kefir, care substituie ingredientul original finlandez – kermaviili
    • 1 ou
    • 1 ceapă
    • 1/2 linguriță de sare
    • 1/2 linguriță de ienibahar
    • 1/4 linguriță de piper alb
    • 1/2 linguriță de boia dulce/paprika

    Pentru sosul brun (ruskea kastikke)

    • 1-2 lingură de unt
    • 2-3 linguri făină
    • aproximativ 1/2 l supă de vită
    • sare şi piper după gust

    Metoda de preparare:

    1. Încălziți cuptorul la 225 ° C
    2. Într-un castron mare, înmuiați feliile de pâine în kefir, până când se ajunge la o consistentă mai tare.
    3. Tocați ceapa şi prăjiți-o într-o tigaie într-un pic de unt până se înmoaie, apoi lăsați-o să se răcească.
    4. Adăugați oul, ceapa prăjită şi condimentele la amestecul de pâine-kefir.
    5. Frământați bine. Formați din acest amestec – cu mâinile unse cu ulei – chifteluțe de dimensiunea unor nuci şi puneți-le pe o tavă de copt unsă.
    6. Puneți tava în cuptor şi coaceți chifteluțele timp de aproximativ 15 minute până devin aurii.
    7. Aduceți la fierbere supa şi păstrați-o caldă.
    8. Topiți untul într-o tigaie şi adăugați făina, amestecând până când devine aurie-maronie.
    9. Turnați supa fierbinte peste, încet, încet, şi amestecați constant până când sosul rămâne fără cocoloașe. Adăugați sare şi piper după gust.
    10. Serviți chifteluțele cu cartofi fierți şi gem de fructe de pădure, eu am folosit unul de mure.