Recipes with -beef broth

Steaks of thinly sliced ​​fillet with asparagus / bacon rolls, basil pesto and mojo salsa

Steaks: The 4 steaks come on the hot grill grill and grill approx. 2 - 3 minutes on each side. Season with salt and pepper. Asparagus / bacon rolls: The lower dry part of the asparagus is broken. A slice of bacon wraps around each asparagus. Place them

Full-bodied puff pastry with mushroom sauce

Clean the pigeons for any blood and fever and rinse them underneath the cold cock. Dip them dry, butter them with some oil and put them in the oven approx. 20 min. At 225 °. Then cut the thighs and let them rise approx. 10 min. to. Meanwhile you can make the s

Steaks of beef tenderloin with Parma ham and spinach cream

Grill the ham in the oven until it is crispy. Brown the steaks quickly on both sides. Step them finished in butter at medium heat 3-5 minutes on each side depending on the thickness. Season with salt and pepper. Bring calf broth in a boil, add spinach an

Calve culottestep

Ripe the fat and rub with salt. Place the meat on the grid in a small pan with brown fund. Place it in the middle of the oven at 200 degrees C. Alm. Oven for approx. 25 minutes. Pak stepped in and let it rest for 20 minutes. Then it rose further approx. 15

Kalvehale gourmet

The tails are divided into the joints, browned in the margarine and twisted quietly, while the leeks and carrots are arranged. The vegetables are added in large pieces. The dish smashes 45-50 minutes with moisture and spices. When the dish is almost tender,

Kalvehjertesautè

Turn the calf hearts with salt and pepper and stir them quickly in a very warm wok with butter and oil. Take the meat up. Now sip finely sliced ​​onions for 3 minutes. And add cleaned mushrooms in a quarter. Leave them brown and sprinkle with broth and simmer

Forårskalveskank

Carrot and pears are cut into thin strips. The calf canister is wiped out. The edges of the edge are cut through, so the shanks do not collapse when frying. Turn in flour, season with salt and pepper. The skins are browned in warm forehead. When they are brown

Braised calfskanker with cabbage sausages and herb fryassé

Sprinkle with flour and bake in the pan. Season with salt, pepper and fresh thyme. The bouillons are poured at the calves, so they are approx. Half covered. The dish is braised at low heat for approx. 1½ hours. Make sure the liquid does not boil away. The l