Recipes with Red currant jelly

Losing hearts

Chop the toast roughly and fry in butter until ready, cool slightly. Oksesmekød, beef heart and bacon are run through meat choppers. The fries are stirred with wheat flour, rasp, crushed juniper, salt and pepper. Add whipped cream to the dad has a suitab

Old fashioned beef roast m. prunes

cut the onion finely and FRY in a large pan Sauté pan FRY on all sides and add all the other ingredients, cover with water and boil up, let the broth simmer for my 2 hours Ta roast up and let it rest while the water is sieved and the sauce is made. smooth s

Awesome mushroom sauce

saute the mushrooms until they are soft and add cream ... let it boil up and add the bouillon hp sauce and redcurrant jelly. Let it boil well up and taste possibly to with a little pepper.

The beef fillet fried like wild 02

Bring the meat into a plastic bag. Mix red wine with bay leaves, juniper berries, onions in quartz and sliced ​​carrot. Pour the layer to the meat and close the bag. Put it in a bowl of dish and place it in the refrigerator for 5-6 hours or until the next day.

Long-fried Roast beef with flameed mushrooms

Bone the animal back and cut the excess fat from bones and anything from cutting into a strap. Put the battered onions, garlic and golden sweets off the side and put tomato leek and half of the 3 spices on top of the frying pan in the oven for 1 hour at 230 de

Hearts in cream sauce 02

The hearts are cut into strips, then carefully cleaned and all tendons and blood are removed, rinsed well and dried off in a piece of kitchen roll. The margarine is melted and the pieces are put in it when the pieces are browned, spoon with the bouillon and th

Hearts in venison sauce

Rinse the hearts and remove årestammerne. Cut the bacon and hearts into thin strips. Golden butter in a thick-bottomed saucepan. Share hearts and bacon into two portions and Brown each portion separately. Put all meat back in the Pan and add the whipping cre

Denmark's best red cabbage

Cut the cabbage finely, cut apples in small boats and boil it about 1 ½ hour under the lid. Then, the small simmer about 1 hour without lid and is ready for serving. PS. it must not boil too long there should be "bite" in the cabbage so not flabby and gooey