Traditional recipes

Steak in the Motan

Steak in the Motan

Cut the meat into suitable pieces.

The sausages are cut to 2 cm.

The ribs are cut into larger cubes.

Put the oil in a saucepan and fry the pieces of meat for 8-10 minutes until white.

Add the sausages and ribs and fry for a few more minutes.

Sprinkle with vegeta, thyme, pepper, salt and mix.

Add water and wine and cook for 20-25 minutes, stirring occasionally.

Fry until the juice evaporates and fry only in fat, stirring constantly until nicely browned.

If you want to get rid of mixing, often put the pan in the oven where it mixes less often.

It must be eaten with pickles.

Good appetite!


Prepare special garnishes for the steak!

If you are preparing a chicken, pork or beef steak for you, what garnish will you serve with?

Many times, when we cook, we focus all our attention and efforts on the preparation of the steak. We want it to be as tender and tasty as possible. But, if we serve it with a portion of puree or french fries, it's not about. banal?

To get you out of the impasse, when you prepare a special dinner for your boyfriend, family or guests, we offer you some ideas, with which you can prepare the most inviting steaks for steak.

You can add different ingredients, depending on your personal preferences or those for which you prepare the goodies - pampering will be guaranteed!

Especially now, on the eve of the holidays, the delicious garnishes we offer you will help you to pleasantly impress your guests and have a fairytale dinner!


Ingredient: leftover steak, a handful of chopped lettuce, a handful of arugula, 3-4 cherry tomatoes, 100 g of cheese of your choice, pepper, salt for vinaigrette & # 8211 50 ml wine vinegar, two tablespoons of lemon juice, a teaspoon of honey, salt, pepper, 100 ml of olive oil.
Preparation: mix the salad and dressing ingredients separately, then serve together.

Ingredient: 200 g carrots, meat scraps, 200 g onions, celery, 2 potatoes, 2 cloves garlic, two bay leaves, beef broth, water, two tablespoons olive oil, two tablespoons flour, pepper and salt.
Preparation: chop all the vegetables. Fry the chopped onion in oil. Then add the garlic, and after 2-3 minutes, the celery, meat, carrots and diced potatoes. Add the bay leaves, pepper and salt. After 10 minutes add the soup and 200 ml of water. Cover the pot and simmer for a quarter of an hour. Towards the end, thicken the sauce with the flour dissolved in a little water. Boil for another 5 minutes and you're done.


For the steak the best part is the back leg up to the kidneys. The meat, never spoken, is burned in the flame, in order to burn the hairs. The bone is broken with satire in 2-3 places, so that the meat can be burned in pieces, when it is fried.

The lamb is reduced a lot when fried with the bone, it will keep its shape better. Place the piece of meat in a tray or pan suitable for its size so that there is no room left around (otherwise the sauce will burn), sprinkle with a pinch of pepper and a pinch of paprika (which is spread with the hand on the surface), to brown nicely, then grease well with lard or oil. Place the tray in a well-heated oven, where it is left for about 20 minutes, until it browns a little, then sprinkle with a little fine salt and add 3-4 tablespoons of water to the pan. From time to time, the meat is turned to brown evenly, sprinkling each time with the sauce from the tray, which is filled with enough water to prevent it from burning. After it has browned a little, the meat is covered, so that it remains more juicy. Fry in about 1 1/2 hours. When it is ready, put 3-4 cloves of garlic in the sauce, cut into slices and sprinkle the steak well with this sauce, so that the garlic tastes more intense.

Serve with potato salad prepared with onions, lettuce, french fries, etc. The potatoes can be fried even in the fat in which the meat was fried.


Asada Marinade Meat - Your secret ingredient

You need a good marinade to make roast meat. There is no single traditional marinade, and marinade recipes vary from chef to cook and region to region. Some simply use a dry rub of salt and pepper with other spices, but my recipe includes a number of different ingredients. I've been modifying it for a while now, using it on different cuts of meat. For me, this is it the best steak marinade I ever had.

The marinade helps not only to flavor the meat, but also to sensitize it. Once you have marinated the steak, you will notice how tender and juicy it becomes after you grill it. Every bite will melt in your mouth.

I can't get enough of this marinade!

View my Zesty Meat Asada Marinade here, but I also included it in the recipe below.


1. Ultra-fast sauce

Remove the steak from the pan you had in the oven and place it on the stove over medium heat. Drain the remaining juice in the pan, but be sure to leave about two tablespoons. From here, the recipe may differ, depending on your preferences.

Next, you can add one or two tablespoons of wheat flour over the juice in the pan and mix well until all the flour is incorporated. Then put back the juice drained earlier, little by little, until the sauce becomes thick and creamy enough. Season to taste and put the sauce in bowls to serve.

Also, instead of flour you can use 2 tablespoons of cornstarch dissolved in a quarter cup of water, to make a thin paste. Pour the mixture into the pan, little by little and mix well with a spatula or a whisk. After the sauce starts to thicken, you can also add a little cream or milk, for a more velvety texture. Season and serve!


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Slow cooked steak

In my pictures with lunch or dinner, which I post periodically on the blog's Facebook page, it appears quite often slow cooked steak. What is this steak, how is it made and especially, why is it among my favorites?

Slow cooking it means exposing food to a low temperature for longer. When the meat is kept at a temperature below 100 degrees C, after several hours it acquires an incredible tenderness. Tendons and joints soften, so collagen becomes more digestible. An article about collagen and its benefits can be read here.

Most often I use it for slow cooking pot multicooker. Mine has a regime called stew, with a temperature of 90 degrees C. The advantage is that this pot does not heat up like an oven, and that I do not have to guard it. The pot stops cooking at the end of the program, entering the "keep warm" mode. Also, in such a pot the food does not burn.

You can also use pot crock-pot, but since I don't own one, I couldn't give you exact details on how it works. But I imagine the process is very similar.

I also got very good results in the oven, at the lowest heat level (my oven has a temperature of 120 degrees C at stage 1). I noticed that at this stage the oven does not heat up much, but the supervision is definitely in question.

For today's recipe I used a piece of pork breast. You can put whole or sliced ​​piece, pork or beef, or a mixture of the two. You can successfully use meat from country birds (hen, duck, goose). Don't go around mutton, the right spices and slow cooking bring it to perfection. The only condition is to be fatty meat. There is no point in slowly cooking lean meat, as a tasteless sole will come out. Fat is what gives flavor to meat, it is known. In addition, those who lead a ketogenic / low-carb lifestyle know very well what animal fats are and are not afraid of them.

  • for about 1 kg of pork, beef or sheep, with fat (neck, brisket, breast) or poultry (thighs, back, wings, fatter breast)
  • salt, spices
  • a little coconut oil or lard
  • 1 onion, optional
  • 2-3 cloves of garlic, optional

The meat is salted, seasoned and left at room temperature for about 30-60 minutes.

If you have a multicooker pot like mine, start the frying mode (fry) and brown the piece of meat on all sides, in a little coconut oil or lard.

Add a whole onion. Then switch to the lower temperature mode (90 degrees C) (stew) and set the time. It will take 3-4 hours for a whole 1 kg piece. If the meat is sliced, boneless, 2-3 hours are enough. For the country bird (duck, goose, older hen) it takes about 4-5 hours.

No water needed, the meat will leave enough liquid. The juice left by the meat, by the way, is so concentrated and tasty that it can be used in sauces or, diluted, in soups.

At the end of cooking, remove the onion and add the crushed garlic.

Meat cooked in this way is kept cold for a few days without any problems. Every day, you can heat from it as much as you consume. When preparing the garnish you can successfully use the fat and liquid left by the meat.

The method of cooking in the oven is similar. You need a bowl with a lid (cast iron, stainless steel or enamel). First, lightly fry the meat on the stove, either in a pan or directly in the pan in which it will be cooked. Add the onion, cover the form (with a lid or aluminum foil) and put in the oven, starting at the lowest temperature. Baking times are almost the same as above, but you could drop about half an hour if the oven temperature exceeds 100 degrees C.


Easter recipes: baked lamb steak - simple and quick

One of the dishes that is not missing from the Romanian Easter table is the lamb steak - tips to make it tender and tasty.

BUCHAREST, April 10 Sputnik, Georgiana Arsene. Baked lamb steak is not only a traditional recipe, but also a low-calorie one, which makes it excellent for ladies who are afraid of gaining weight during Easter.

For six servings of baked lamb steak you need a lamb leg on the back & ndash set aside the visible fat and deboned salt & ndash salt, peppercorns, four tablespoons of tomato paste, water, a little thyme, two heads & acircni of garlic and a sprig of finely chopped parsley.

The deboned and washed lamb is cut into pieces for one person. Put the pieces of meat in a heat-resistant tray, sprinkle with salt and peppercorns, add the tomato paste dissolved in water, then put the finely chopped garlic and water to keep the meat.

The oven preheats. Put the tray in the oven, where it will stay for 30 minutes on medium heat. It is recommended that the pieces are not very thick, so that they can be made faster and the meat is tender, informs petitchef.ro.

& Icirc Before the end, chop the greens and add over the lamb. It can be served with a salad of vegetables.

Romanians are urged to eat carefully during this period of food abundance, and the portions should be small. & Icircn this way, avoid indigestion.

Soups and soups can be eaten at the table to help digestion.

Exercise is very important, so after every heavy meal, it would be best to go for an easy walk. & Icircn this way, avoid fat deposition.


Vita Angus steak in the oven

For a very long time we have been flirting with the idea of ​​a baked beef steak and a pepper sauce, which I honestly adore not only on beef but on any other meat. For this steak I chose a piece of Angus beef namely chiulota, a piece of matured beef with a thin layer of fat. For baked beef we do not need many spices, salt and pepper are enough to get a tender and tasty steak.

Ingredients for Vita Angus steak in the oven

  • 1 kg Vita Premium Angus meat
  • 1 teaspoon Himalayan salt
  • 1 tablespoon green peppercorns
  • 2 tablespoons olive oil
  • 50 gr butter
  • Green pepper sauces
  • 3 tablespoons green peppercorns
  • a few drops of olive oil
  • 200 ml sour cream for whipped cream 30% fat
  • salt to taste

Method of preparation Vita Angus steak in the oven

  • In a mortar, mix the green pepper and Himalayan salt well
  • Grease the meat at room temperature with a little olive oil and season with a mixture of salt and pepper.
  • Leave the meat like this for about 20 minutes.

  • In a hot pan, drizzle a little oil and fry the piece of meat on all sides, about 4 minutes on each side.
  • Transfer the meat to a tray (I used a heat-resistant glass tray), pouring over the sauce left by the meat after frying. (we put the pan aside but we don't wash it because we use it exactly like that with traces of aromatic oil, for the pepper sauce). Put the pieces of butter over the hot meat and put the tray in the preheated oven at 180 degrees for about 18-20 minutes. For medium rare meat, the meat must reach a temperature of 55-60 degrees C and to have the optimal temperature, we use a meat thermometer.

  • . Depending on the thickness of the meat, it can be left in the oven more or less. If you want a better steak, extend the cooking time by a few minutes.
  • Remove the tray from the oven and cover it with aluminum foil and let the meat rest for a few minutes (about 15 minutes). This allows the juices to distribute from inside the steak and keep the juices from draining after we cut the meat.
  • Meanwhile, prepare the pepper sauce.

  • Drizzle in the pan in which I fried the meat a little oil and lightly fry the berries and green pepper. Add a tablespoon of brandy and let the alcohol evaporate then add the whipping cream and simmer until it thickens slightly. Add salt to taste.

→ Some important tips on how to cook beef, I read here and here.


Lamb skewers with ginger

Lamb skewers seasoned with ginger, turmeric, cumin and chilli powder

Lamb meat like in Braila

Recipe for lamb meat breaded with ham and smoked fish, served with tomato sauce and spinach stewed with butter and boiled rice with nutmeg

Tian honey Nicoise

Serve hot on a plate of embarrassment rubbed with garlic, over which is placed a layer of spinach, mushrooms and tomato sauce well pressed with a fork.

Stewed lamb

Lamb stew recipe, prepared with green onions, parsley and green garlic, served with brown sauce