Recipes with Beef broth

Dried white cabbage

Cut the cabbage well and give it a boil in the water until it drops. Pour it into draining in a sieve. Chop onions and parsley well and knead all the ingredients together to the dough. Grease a flame dish and put half of the dough in it. Distribute the cabb

Faded pears in dish

The pores are cleaned, take the most of the green with. Cut them for 2 cm. Wide pieces and boil them in well-sour water. Pour them into draining. Stir the dough of the mentioned ingredients and put half in a greased ovenproof dish. Lay the pores over and co

Mørbrad pot with Dijon mustard

Cut the bread in 2 cm thick slices and knock out Season with salt and pepper and turn the slices into flour. Brown the sirloin slices on a large pan in butter for a couple of minutes on each side. Remove them from the forehead and brown the sliced ​​mushrooms

Greek fries with Greek salad

Stir the chopped meat with egg and mix the garlic and herbs together with the bouillon. Season the dad with salt and pepper. Form the dad to large fry dishes, which are cooked in a fat on a pan. Mix the ingredients for the salad and stir a dressing of vi

Indian prawn soup

Garlic, onion and curry are switched into the oil. Other ingredients are added and heated through. Ready to serve immediately after can also be served after a couple of hours. The soup is served with flutes.

Hungarian Goldash Soup II

Onions and peppers are switched, without the onions taking color. The beef meat is added and browned. Bring beef broth and tomato paste over meat and onions. Add also laurel leaves, salt and pepper. Let the dish simmer under the lid for approx. 40 min. Then ad

Meat sauce (Pasta alla Bolognese)

Cooking time: 2-3 hours The onions are peeled, the carrot scrapes, the celery stems are peeled off. The whole is chopped together nicely with bacon and then thoroughly stirred with the chopped meat. The tomatoes puree in a blender. Butter / olive oil sl

Beef rolls stuffed with mushrooms in the veal of calf bacon on steamed earthquakes and mustard-cream sauce

Cut the sticks of the oyster caps and tear the hat in long strips, grate them on a hot forehead in a little oil. The meat slices are diced dry with a little paper roll and lighted easily. Sprinkle a little mustard and a little finely chopped mustard on each